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.
| Identifer | oai:union.ndltd.org:UTAHS/oai:digitalcommons.usu.edu:etd-6460 |
| Date | 01 May 1993 |
| Creators | Shumway, Marilyn M. |
| Publisher | DigitalCommons@USU |
| Source Sets | Utah State University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | All Graduate Theses and Dissertations |
| Rights | Copyright for this work is held by the author. Transmission or reproduction of materials protected by copyright beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owner. Responsibility for any use rests exclusively with the user. For more information contact digitalcommons@usu.edu. |
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