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Document Type
Thesis - University Access Only
Award Date
2014
Degree Name
Master of Science (MS)
Department / School
Health and Nutritional Sciences
First Advisor
Padmanaban G. Krishnan
Abstract
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
Description
Includes bibliographical references (pages 156-171)
Format
application/pdf
Number of Pages
197
Publisher
South Dakota State University
Rights
In Copyright - Non-Commercial Use Permitted
http://rightsstatements.org/vocab/InC-NC/1.0/
Recommended Citation
Meravat, Brijesh, "Utilization of a Vacuum Dough Expansion System to Predict Bread Loaf Volume" (2014). Electronic Theses and Dissertations. 2025.
https://openprairie.sdstate.edu/etd/2025