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White bread and whole wheat bread: C...

Whitney, Kristin Lynn.

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White bread and whole wheat bread: Comparison of end-product quality, starch characteristics and nutritional quality.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	White bread and whole wheat bread: Comparison of end-product quality, starch characteristics and nutritional quality./
Author:	Whitney, Kristin Lynn.
Description:	85 p.
Notes:	Source: Masters Abstracts International, Volume: 52-02.
Contained By:	Masters Abstracts International52-02(E).
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1545131
ISBN:	9781303379765

White bread and whole wheat bread: Comparison of end-product quality, starch characteristics and nutritional quality.
Whitney, Kristin Lynn.

White bread and whole wheat bread: Comparison of end-product quality, starch characteristics and nutritional quality. - 85 p.

Source: Masters Abstracts International, Volume: 52-02.

Thesis (M.S.)--North Dakota State University, 2013.

Wheat, an important crop in North Dakota and the United States, is often used for bread. Health concerns related to chronic diseases have caused a shift towards consumption of whole wheat bread. This research investigated the differences between white and whole wheat bread related to the end-product and nutritional quality. Flours were milled from Glenn grown in Casselton in 2010, and Barlow, Glenn and Prosper grown in Casselton in 2012. White and whole wheat flours and breads were evaluated for chemical composition, baking quality by AACC method 10-09.01 and estimated glycemic index (eGI) by the Englyst assay. Whole wheat breads had significantly (P<0.05) lower loaf volumes than white breads. Whole wheat breads had significantly (P<0.05) higher mineral, protein and phenolic acid contents, as well as, significantly (P<0.05) lower eGI. Overall, several factors in the whole wheat bread composition can be found to affect the quality and starch hydrolysis.

ISBN: 9781303379765Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

White bread and whole wheat bread: Comparison of end-product quality, starch characteristics and nutritional quality.
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100 1 $a Whitney, Kristin Lynn. $3 2097435
245 1 0 $a White bread and whole wheat bread: Comparison of end-product quality, starch characteristics and nutritional quality.
300 $a 85 p.
500 $a Source: Masters Abstracts International, Volume: 52-02.
500 $a Adviser: Senay Simsek.
502 $a Thesis (M.S.)--North Dakota State University, 2013.
520 $a Wheat, an important crop in North Dakota and the United States, is often used for bread. Health concerns related to chronic diseases have caused a shift towards consumption of whole wheat bread. This research investigated the differences between white and whole wheat bread related to the end-product and nutritional quality. Flours were milled from Glenn grown in Casselton in 2010, and Barlow, Glenn and Prosper grown in Casselton in 2012. White and whole wheat flours and breads were evaluated for chemical composition, baking quality by AACC method 10-09.01 and estimated glycemic index (eGI) by the Englyst assay. Whole wheat breads had significantly (P<0.05) lower loaf volumes than white breads. Whole wheat breads had significantly (P<0.05) higher mineral, protein and phenolic acid contents, as well as, significantly (P<0.05) lower eGI. Overall, several factors in the whole wheat bread composition can be found to affect the quality and starch hydrolysis.
590 $a School code: 0157.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
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710 2 $a North Dakota State University. $b Cereal and Food Sciences. $3 2097436
773 0 $t Masters Abstracts International $g 52-02(E).
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856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1545131