| dc.contributor.author | Whitney, Kristin Lynn | |
| dc.description.abstract | Wheat, an important crop in North Dakota and the United States, is often used for bread. Health
concerns related to chronic diseases have caused a shift towards consumption of whole wheat bread.
This research investigated the differences between white and whole wheat bread related to the endproduct
and nutritional quality. Flours were milled from Glenn grown in Casselton in 2010, and Barlow,
Glenn and Prosper grown in Casselton in 2012. White and whole wheat flours and breads were evaluated
for chemical composition, baking quality by AACC method 10-09.01 and estimated glycemic index (eGI)
by the Englyst assay. Whole wheat breads had significantly (P<0.05) lower loaf volumes than white
breads. Whole wheat breads had significantly (P<0.05) higher mineral, protein and phenolic acid
contents, as well as, significantly (P<0.05) lower eGI. Overall, several factors in the whole wheat bread
composition can be found to affect the quality and starch hydrolysis. | en_US |
| dc.publisher | North Dakota State University | en_US |
| dc.rights | NDSU policy 190.6.2 | |
| dc.title | White Bread and Whole Wheat Bread: Comparison of End-Product Quality, Starch Characteristics and Nutritional Quality | en_US |
| dc.type | Thesis | en_US |
| dc.date.accessioned | 2017-11-21T15:08:31Z | |
| dc.date.available | 2017-11-21T15:08:31Z | |
| dc.date.issued | 2012 | |
| dc.identifier.uri | https://hdl.handle.net/10365/26850 | |
| dc.rights.uri | https://www.ndsu.edu/fileadmin/policy/190.pdf | |
| ndsu.degree | Master of Science (MS) | en_US |
| ndsu.college | Agriculture, Food Systems and Natural Resources | en_US |
| ndsu.department | Plant Sciences | en_US |
| ndsu.program | Cereal Science | en_US |
| ndsu.advisor | Simsek, Senay | |
