Bilgin, BilalAkyuz, S. S.Taga, O.Velioğlu, Murat2022-05-112022-05-1120090970-70770975-427Xhttps://hdl.handle.net/20.500.11776/9772In this research, normal and sourdough breads manufactured with organic whole wheat flour, type 650 and the mixture (50%, 50%) of whole wheat flour and type 650 (w/w), were investigated. 258 Different pesticides including organic chlorinated, organic phosphorous, organic chlorinated-phosphorous, strobuline group fungicides, n-methyl carbamited, synthetic peritroit group, benzimidazole group and pyridylmethalamine group pesticides were searched as the indicator for organic flours and none of these pesticide residues were found in defined limitations. Moisture, ash, sedimentation, falling number, pharinograph, extensograph, wet and dry gluten values of organic flours were determined. Normal and sourdough breads were prepared with these flours and inner pore structure and shelf life of these breads were examined. It is determined that the bread produced with whole wheat flour was softer and the colour of this bread was dark than the others'. It is also observed that the shelf life of the bread produced with normal dough was shorter than that of sourdough bread. Additionally there was a significant breakdown on the upper side of breads that produced with normal dough.eninfo:eu-repo/semantics/closedAccessOrganic breadSourdough breadWhole grain flourExtensographPharinographArticle21753285336Q4WOS:0002690182000512-s2.0-69949085248Q4