Trade-Offs in Organic Wheat: Lower Protein Quality Versus Enhanced Prebiotic Oligosaccharides

Wheat is a major staple crop, and interest in its organic cultivation is growing. This study aimed to compare the technological and nutritional quality of winter wheat grown in organic and conventional systems. Sixteen varieties were evaluated using standard flour quality traits and 1 H NMR profiling of protein amino acids and free metabolites in whole-grain flour and water crackers. Organic wheat had lower protein and gluten but higher starch and gluten index, with most parameters remaining within acceptable bread-making ranges. Protein amino acid composition was largely similar, with a consistent trend toward higher lysine in organic samples. Organic flour contained less free asparagine and several other amino acids, indicating a reduced potential for acrylamide formation. Water crackers from organic wheat exhibited higher concentrations of prebiotic oligosaccharides, particularly stachyose (28.3%) and raffinose (16.2%), revealing nutritional benefits that emerge during baking. Additionally, we highlight the role of 1 H NMR metabolomics in food quality discoveries.