Sensory Analyses and Nutritional Qualities of Hand-Made Breads with Organic Grown Wheat Bread Populations

Vindras-Fouillet, Camille; Ranke, Olivier; Anglade, Jean-Pierre; Taupier‐Letage, Bruno; Chable, Véronique; Goldringer, Isabelle

doi:10.4236/fns.2014.519199

Cited by 11 publications

(12 citation statements)

References 24 publications

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“…The model below, similar to that used by Vindras-Fouillet et al (2014), incorporated the effects of variety, panelist, order and their subsequent interactions. A reduced model was used if there was not a second replicate (e.g., sensory evaluation of cooked grain) or an order term (e.g., baking trials).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of wheat and emmer varieties for artisanal baking, pasta making, and sensory quality

Kucek

Dyck²,

Russell

et al. 2017

Journal of Cereal Science

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Identifying varieties best suited to local food systems requires a comprehensive understanding of varietal performance from field to fork. After conducting four years of field trials to test which varieties of ancient, heritage, and modern wheat grow best on organically managed land, we screened a subset of varieties for bread, pastry, pasta, and cooked grain quality. The varieties evaluated were three lines of emmer (T. turgidum L. ssp. dicoccum Schrank ex Schübl) and eleven lines of common wheat (Triticum aestivum L.), including two modern soft wheat varieties, four soft heritage wheat varieties, four hard modern wheat varieties, and one hard heritage wheat variety. A diverse group of bakers, chefs, researchers, and consumers compared varieties for qualities of interest to regional markets. Participants assessed differences in sensory profiles, pasta making ability, and baking quality for sourdough, matzah crackers, yeast bread, and shortbread cookies. In addition to detecting significant differences among varieties for pasta, sourdough, and pastry quality, participants documented variation in texture and flavor for the evaluated products. By demonstrating which varieties perform best in the field, in the bakery, and on our taste buds, these results can support recommendations that strengthen the revival of local grain economies. Schrank ex Schubl). The baking quality of heritage wheat varieties, however, are poorly documented. Moreover, few scientific studies have compared the sensory attributes of different varieties of heritage, ancient, and modern wheat. Vindras-Fouillet et al. (2014) found significant differences in artisanal baking and sensory quality among eight farmer-selected wheat populations and one modern variety in France. Similarly, four varieties demonstrated different texture and appearance when baked into wholemeal bread in Germany (Ploeger et al., 2008). Starr et al. (2013) also documented significant differences in texture, appearance, aroma, and flavor of cooked grain from 20 wheat varieties grown in Northern Europe. None of the varieties assessed in these studies, however, are commonly grown in the United States. To inform local markets of the United States, this study compared varieties of organically grown heritage, modern, and ancient wheat for whole-grain technical parameters, artisanal bread baking, pasta making, pastry quality, and sensory attributes. Materials and methods Field methodsTo identify varieties that may be best suited to organic production in the northeastern and northcentral United States, we evaluated 40 winter wheat, 24 spring wheat, and 16 spring emmer entries over four years (2012)(2013)(2014)(2015) at three organically certified locations in Willsboro, NY, Freeville, NY, and Rock Springs, PA. Spring wheat and emmer entries were also tested on certified organic acreage in Carrington, ND. All entries were replicated three times and plot sizes varied from 3.78 to 8.91 square meters, depending on location.Agronomic results of these variety trials are published elsewhere...

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Section: Discussionmentioning

confidence: 99%

Evaluation of wheat and emmer varieties for artisanal baking, pasta making, and sensory quality

Kucek

Dyck²,

Russell

et al. 2017

Journal of Cereal Science

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“…The colour of the wheat bran (red or white) may also affect palatability of products made from the wheat. A French study showed that consumers there preferred the taste of red wheat cultivars (Vindras-Fouillet et al 2014). In Norway, all spring wheat cultivars are red since white cultivars have a higher risk of pre-harvest sprouting, which is an important negative characteristic with Norwegian climatic conditions.…”

Section: Discussionmentioning

confidence: 99%

What should organic farmers grow: heritage or modern spring wheat cultivars?

et al. 2020

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To achieve a complete organic value chain, we need organic seed from cultivars adapted to organic growing. A separate breeding for organic growing is difficult to achieve in small markets. Many breeding goals are equal for organic and conventional cereals, and cultivars failing to qualify as a commercial variety for conventional growing may possibly perform well in organic growing, with different regimes of fertilisation and plant protection. A field trial was conducted over 2 years to compare 25 cultivars of spring wheat, ranging from one land race and some old varieties released between 1940 and 1967, to modern market varieties and breeding lines. Grain yield, agronomic characteristics and grain and flour quality, including mineral content, were recorded. The performance of the 20 most interesting cultivars in artisan bread baking was measured, as were sensory attributes in sourdough bread from six cultivars. Modern varieties and breeding lines gave higher yields and had larger kernels, better grain filling, higher falling numbers and higher SDSsedimentation volumes compared with old cultivars. The old cultivars, on average, had higher concentrations of minerals, although the growing site had a strong effect on mineral concentrations. Bread from modern cultivars performed best in a baking test. Several sensory attributes such as juiciness, chew resistance, firmness, acid taste and vinegar odour varied significantly between the six tested cultivars. Land races and old varieties have an important cultural value, and many consumers are willing to pay a premium price for such products. This will be required since yield levels are often considerably lower, especially with humid weather conditions at harvest.

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“…The first one searches for quality indicators by crossing physico-chemical data or genetic data with sensory ones [30], [31]. The second trend searches for adapting sensory methodologies to specific context such as the postharvest assessment of sensory properties of fruit or the sensory evaluation of wine with professional [32], [33], [34]. In the farmers-bakers sector, real relationship occurred between consumers and farmers, consumers buy the farmers' bread and not a bread from a farmer.…”

Section: Overall Discussion: Confronting Breeding Strategies With Fiementioning

confidence: 99%

Empirical Knowledge in Participatory Research: Integration of the Sensory Quality of Bread in the Plant Breeding Process of Wheat in France

Vindras-Fouillet¹,

Rouellat²,

Hyacinthe³

et al. 2016

ujar

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Managing complexity within agro ecological systems requires new research organization, such as action or participatory researches. The integration of empirical knowledge remains a challenge for such approaches and should ease the understanding of complex issues and the formulation of new hypothesis. The case study of the quality management of handmade breads in the farmer-baker sector offers relevant conditions for methodological studies, since empirical knowledge has developed through individual experiments. In this paper, empirical knowledge was gathered from 11 grain farmers (farmer-bakers) via semi-structured interviews aiming at identifying breeding strategies linked to end-use quality. In parallel, morphological and sensory characterization of some farmers' wheat was then used to validate the patterns identified in the interviews. The interviews identified three breeding strategies related to end-use quality: the genetic diversity to stabilize performance, the typicality strategy to differentiate bread and the genetic adaptation by growing landraces. To help breeding, quality markers as dark kernel color or awns presence should be relevant. Those phenotypes show specific aromas, such as the roasted flavor, during sensory property evaluations. Our approach connected objective data with qualitative data from interviews related to practices and cultural values. This last point is of importance as non-measurable variables such as human values should impact significantly farmers' strategies. These results will help to better connect both forms of knowledge required for participatory approaches by integrating empirical and scientific knowledge so as to implement experiments and to analyze complex issues.

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Sensory Analyses and Nutritional Qualities of Hand-Made Breads with Organic Grown Wheat Bread Populations

Cited by 11 publications

References 24 publications

Evaluation of wheat and emmer varieties for artisanal baking, pasta making, and sensory quality

Evaluation of wheat and emmer varieties for artisanal baking, pasta making, and sensory quality

What should organic farmers grow: heritage or modern spring wheat cultivars?

Empirical Knowledge in Participatory Research: Integration of the Sensory Quality of Bread in the Plant Breeding Process of Wheat in France

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