Date of Award:
5-1993
Document Type:
Thesis
Degree Name:
Master of Science (MS)
Department:
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Nutrition and Food Sciences
Committee Chair(s)
Charlotte Brennand
Committee
Charlotte Brennand
Committee
Jane Post
Committee
Don Sisson
Abstract
Samples of wheat that had been stored in homes up to 48 years were collected with information about age and storage conditions. Germination, weight per bushel, protein, moisture, grade, and aroma were investigated. Volumes of gluten balls and bread made from ground whole wheat samples were measured. Sensory attributes of bread were evaluated by Quantitative Descriptive Analysis (QDA) for eight flavor and seven texture characteristics. Because of the tremendous variation in samples, generalizations on cause and effect are difficult to make. No one criterion was a perfect indicator of quality. A high percentage of germination was one of the better predictors of quality. Grade and weight per bushel were also related to quality. Rancid aroma in wheat forecasted off-flavors in bread. In general, older wheat did not make as good a quality of bread but there were outstanding exceptions.
Checksum
345bfbb14377b8f758ef4cddeaad4b69
Recommended Citation
Shumway, Marilyn M., "Sensory and Functional Properties of Wheat Stored Under Home Conditions" (1993). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5404.
https://digitalcommons.usu.edu/etd/5404
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