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Item Dark, Hard and Vitreous (DHV) HRS Wheat Kernel Content Effect on Flour and Baking Quality(North Dakota State University, 2014) Baasandorj, TsogtbayarKernel 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.Item Hard Red Spring Wheat Quality Evaluation with Various Roller Mill Types and Breadmaking Methods(North Dakota State University, 2016) Baasandorj, TsogtbayarRoller mill type and breadmaking methods might be a source of variation in the evaluation of the end-use quality of Hard Red Spring (HRS) wheat. In this study, various roller mill types and baking methods have been used to investigate whether they affect end-use quality evaluation of HRS wheat cultivars. In addition, a quality scoring system has been developed to determine if ranking of the HRS wheat cultivars would change when different roller mills and breadmaking methods were used. Both the roller mill type and breadmaking method had an effect on the end-use quality of HRS wheat cultivars. When using different roller mills for quality evaluation, HRS wheat samples of MN Bolles and ND Glenn from Gulf/Great Lakes (G/GL) region and ND Glenn from Casselton location had overall quality scores of 6.5 or above when averaged across mill types. When using various baking methods and conditions for quality evaluation, ND 817, MN Bolles, ND Glenn cultivars from Pacific Northwest region, and MN Bolles and ND Glenn from G/GL region received overall baking quality scores of 6.5 or above hence these cultivars were considered to have “excellent” baking quality characteristics under different baking conditions. The results in the current research study indicate that although there are differences in the mill type and breadmaking methods on the end-use quality evaluation, the ranking of HRS wheat flours is not affected by the mill type or baking methods and conditions. In other words, cultivars considered to have “fair” quality tend to have low end-use quality, while “excellent” cultivars will have superior end-use quality regardless of the roller mills and/or baking method and processing conditions used. The proposed overall wheat scoring system could assist farmers and breeders in selection of wheat cultivars considering the wheat end-use quality. Development of a comprehensive scoring system will also enable a more detailed scoring system for screening new lines for suitable end-use.