Author ORCID Identifier

https://orcid.org/0000-0003-2489-4953

Date Available

5-8-2020

Year of Publication

2020

Degree Name

Master of Science in Nutrition and Food Systems (MSNFS)

Document Type

Master's Thesis

College

Agriculture, Food and Environment

Department/School/Program

Dietetics and Human Nutrition

First Advisor

Dr. Sandra Bastin

Abstract

Soft red winter (SRW) wheat is a type of wheat that is best suited to grow in Kentucky. However, due to its low protein content, it is an undesirable flour for bread and is usually used for cakes, cookies, crackers, and pastries. This is problematic because this limits the ability for commercial bakers to have a local source of flour, forcing them to purchase from sources outside the state. In doing so, bakers are sacrificing freshness and quality. It also removes the opportunity to keep profits in Kentucky, contributing to the state’s economy. The purpose of this study was to investigate the bread-making ability of 68 different genotypes of SRW wheat grown by the UK Wheat Breeding program and to determine if any one variable used in the study could be used as a predictor for high bread quality. This was done through measurements taken during the baking process and a tasting panel. With only three genotypes having significantly lower height, it was found that the genotypes used in this study were able to produce loaf sizes comparable to commercial wheat used for bread-making. There were also two genotypes that scored significantly higher in the aroma category when compared to the control. However, there were no differences measured in crust and crumb texture, crust and crumb flavor, overall quality of the crust and crumb, and overall quality variables. While bready quality was determined to be acceptable, no independent predictor for bread quality could be determined.

Digital Object Identifier (DOI)

https://doi.org/10.13023/etd.2020.213

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