Results of Qualiblébio French Project 2020, sensory evalutaion of diverse wheat genotype for organic agriculture

Abstract

This report presents results of sensory comparisons of 14 wheat genotypes realised in the framework of Qualiblébio Project. Forteen breads from diverse wheat genotypes have been compared using the napping method. The results confirmed that panel tasters have perceived global sensory differences between types of varieties (organic and conventional pure lines and farmers' populations)first on textural properties, then on acidity. Breads from pure lines show more aerial texture compared to farmers varieties perceived with drier crumb and acid taste