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Faculty Mentor

Padmanaban Krishnan

Abstract

Alice white wheat is a new cultivar of white wheat that has many desirable attributes for the baking industry. Its main appeal is the reduction in bittering compounds and pigments. White wheat is in demand in the booming Asian noodle market. The purpose of this study was to analyze rheological properties of white wheat flours using the Mixolab, a state of the art dough rheology instrument. Additional objectives included sensory testing of various reduced-sugar bread formulations and the determination of physico-chemical properties of flours and of bread made with them. Experimental baking using standardized methods revealed that sugar levels could be reduced by half and yet yield acceptable loaves of bread.This was possible owing to the reduced levels of phenolic compounds in white wheat. Such compounds mask the sweetness perception of breads made when hard red wheat is used.Acceptable loaves of bread were produced with Alice flour and Alice whole wheat flour as judged by evaluation of bread characteristics. Loaf height, crumb structure, crust color and other bread characteristics were also acceptable by objective and subjective standards.

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