Physicochemical Properties and Milling Characteristics of Spring Wheat from Different Farming Systems

The aim of this study was to investigate the effect of the origin of wheat grown by different farming systems on the physicochemical properties and milling characteristics of grain. Four varieties of spring wheat from two growing years and cropped under Organic (OR), Integrated (IN) and Conventional (CO) management systems were included in this investigation. Grain from IN farming was characterized by the highest values for grain weight and diameter, and the lowest values for grain hardness and average particle size. The values for these parameters obtained for wheat from OR and CO farming systems were similar. Grinding energy indices showed that grain from the IN farming system was characterized by the lowest grinding energy requirements, whereas the energy requirement for size reduction of grain from OR and CO cropping was similar. Moreover, IN farming caused an increase in the milling efficiency index and the amount of phenolic acids in flour. The data showed that the studied farming systems influenced the results of grinding and milling by modifying the physicochemical properties of wheat grain during plant growth.