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Niedersächsisches Ministerium für Ernährung, Landwirtschaft und Verbraucherschutz
Lower Saxony and Bremen
Calenberger Straße 2
30169 Hannover
Website: External link to the authority
Better baking with less protein – a way to more organically produced quality wheat from Lower Saxony
The availability and usability of organic grown winter wheat as bread-grain in Lower Saxony should be improved. The problem in organic farming is, that the nitrogen supply is limited and so the protein-content is as well. For this reason the grown wheat often can’t be used for baking, even if the protein has good quality, what can’t be determined with conventional testing methods. This should be solved by optimizing and standardizing a Micro-Baking-Test and breeders’ enhancement of organic winter wheat with lower protein-content of 19-24 % gluten. This test enables to lead wheat-lots, which have a bad performance in the regular Rapid Mix Test into a higher use, because with the test there can be identified lots, which have good baking-qualities in spite of low gluten-contents. To standardize the method, serial analysis should be executed, the single process steps should be adjusted and a catalogue for the completed Micro-Baking-Test should be published. For the breeders’ enhancement, considered wheat varieties should be cultivated on different locations in three succeeding years. The Micro-Baking-Test should be used to find the most promising varieties.
The aim of the project „organic baking wheat“ was to optimize and standardize a baking-test, which needs only 30g of flour and which can be used to identify wheat varieties and breeding lines, which have a good baking-quality even with wet gluten-contents in low and middle range. Varieties, which combine these properties have possibly the potential to generate higher yields in spite of limited nitrogen availability in the soil. These varieties can be of interest for organic crop growing. In three consecutive years, different wheat varieties and breeding lines were grown on two different locations. The flours were tested with the micro
Öko-Backweizen baking test to develop direct quality assessment further. Meanwhile the micro baking test was optimized. In the range between 18 to 22% of wet gluten the complete spectrum of baking qualities was found. In this range it is not possible to make predictions about the baking quality. The variety specific... (see final report)
Rural development 2014-2020 for Operational Groups (in the sense of Art 56 of Reg.1305/2013)
Kompetenzzentrum Ökolandbau Niedersachsen GmbH
Bahnhofstr. 15b
27374 Visselhövede
Phone: 04262/959373
Email: c.grieshop@oeko-komp.de
2016
completed
562,995
project website of EIP Lower Saxony
Project brochure EIP in Lower Saxony
DE937
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