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Document Type

Thesis - University Access Only

Award Date


Degree Name

Master of Science (MS)


Health and Nutritional Sciences

First Advisor

Padmanaban G. Krishnan


Currently, baking tests are the only methods available to breeders to evaluate wheat (Triticum aestivum L.) quality as a final test of baking potential. Breeding programs requiring evaluation of large number of breeding lines and the quantity of flour available for testing is sometimes a limiting factor. Although a number of rheological and chemical tests are being used by breeders and bakers that can be useful to evaluate breadmaking quality, no single method can accurately predict loaf volume as the determination of end-use quality. The baking tests are time consuming, laborious and not feasible to handle large numbers of samples.The vacuum dough expansion system was developed to evaluate dough systems prepared from real world breeding samples to explore the contribution of variety and growing environments to bread loaf volume. The vacuum dough expansion (VDE) system utilizes dough made using water and wheat flour. The VDE system measures cross-sectional area of raised dough due to vacuum expansion and compares it to the true volume of the baked dough. A total of 65 samples (HRS wheat: 5 varieties x 5 locations and HRW wheat: 5 varieties x 8 locations) grown in South Dakota in 2012 were used for vacuum expansion and baking trials. Optimally mixed dough (45g) was sheeted, panned and rested prior to VDE testing. Parallel baking of the 45 gram was also done using AACC method 10-09B and volume was measured by mustard seed replacement method.AACC method 10-09B and volume was measured by mustard seed replacement method.

Library of Congress Subject Headings

Bread Dough Wheat -- Quality


Includes bibliographical references (pages 156-171)



Number of Pages



South Dakota State University


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