Sensory Analyses and Nutritional Qualities of Hand-Made Breads with Organic Grown Wheat Bread Populations
Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=50444#.VD9wd1fHRK0 Author(s) Camille Vindras-Fouillet 1 , Olivier Ranke 2 , Jean-Pierre Anglade 3 , Bruno Taupier-Letage 1 , Chable Véronique 4 , Isabelle Goldringer 5 Affiliation(s) 1 French Research Institute of Organic Farming, Paris, France . 2 Bergerie de Villarceaux, Chaussy, France . 3 Nature & Progrès, Alès, France . 4 INRA, UR SAD, Rennes, France . 5 CNRS-INRA-UPS-INAPG, UMR Plant Genetic, Gif sur Yvette, France . ABSTRACT Population varieties can meet the needs of organic farming as they are composed of diverse genotypes and have nutritional and sensory characteristics of interest. Their intra-specific genetic variability helps to adapt to th...