Wheat cultivars grown under organic agriculture and the bread making performance of stone-ground whole wheat flour

Summary Stone‐ground whole wheat flour is characterised by coarse bran particles and high germ content. Five wheat cultivars were grown over a 3‐year period in eight organic farms in Quebec (Eastern Canada) to determine their respective effects on the quality of stone‐ground whole wheat bread flour. Grain yield (1.2–3.9 t ha−1), grain protein content (11.3–13.1%, based on 13.5% moisture) and dough mixing stability (6.9–11.1 min) of whole wheat flour varied much according to the farming sites. Whole wheat flour from AC Brio significantly gave the lowest pan bread volume (P