Show simple item record

dc.contributor.authorBaasandorj, Tsogtbayar
dc.description.abstractKernel vitreousness is an important grading characteristics of Hard Red Spring (HRS) wheat in the U.S., as subclasses vary in the dark, hard and vitreous kernel (DHV) content. This research investigated different subclasses of HRS wheat on flour and baking quality characteristics. The U.S. Regional Crop Quality Survey samples from three consecutive years were used for subclass segregation. Samples were milled, and flour quality and bread baking characteristics were evaluated for both regional and protein composites. A significant (P<0.05) difference in the flour water absorption was found between vitreous kernel treatments, and high DHV content resulted in greater water absorption. An example further showed the importance of flour water absorption on potential economical incentives that can be gained with high DHV content. These results enable the flour milling and baking industry to choose between the different subclasses of HRS wheat with varying DHV content for their intended end-use applications.en_US
dc.publisherNorth Dakota State Universityen_US
dc.rightsNDSU policy 190.6.2
dc.titleDark, Hard and Vitreous (DHV) HRS Wheat Kernel Content Effect on Flour and Baking Qualityen_US
dc.typeThesisen_US
dc.date.accessioned2018-01-23T17:56:19Z
dc.date.available2018-01-23T17:56:19Z
dc.date.issued2014
dc.identifier.urihttps://hdl.handle.net/10365/27296
dc.subject.lcshBotany.en_US
dc.rights.urihttps://www.ndsu.edu/fileadmin/policy/190.pdf
ndsu.degreeMaster of Science (MS)en_US
ndsu.collegeAgriculture, Food Systems and Natural Resourcesen_US
ndsu.departmentPlant Sciencesen_US
ndsu.programPlant Sciencesen_US
ndsu.advisorŞimşek, Şenay


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record