Date of Award:

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

Advisor/Chair:

Charlotte Brennand

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

d21484d36be314926ad7473586e14ee3

Included in

Food Science Commons

Share

COinS