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Whole Wheat Milling and Baking Studies of Hard Red Spring Wheat

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Whole Wheat Milling and Baking Studies of Hard Red Spring Wheat WHOLE WHEAT MILLING AND BAKING STUDIES OF HARD RED SPRING WHEAT A Dissertation Submitted to the Graduate Faculty of the North Dakota State University of Agriculture and Applied Science By Khairunizah Hazila Khalid In Partial Fulfillment of the Requirements for the Degree of DOCTOR OF PHILOSOPHY Major Program: Cereal Science April 2016 Fargo, North Dakota North Dakota State University Graduate School Title WHOLE WHEAT MILLING AND BAKING STUDIES OF HARD RED SPRING WHEAT By Khairunizah Hazila Khalid The Supervisory Committee certifies that this disquisition complies with North Dakota State University’s regulations and meets the accepted standards for the degree of DOCTOR OF PHILOSOPHY SUPERVISORY COMMITTEE: Dr. Senay Simsek Chair Dr. Frank Manthey Dr. Jae-Bom Ohm Dr. Mukhlesur Rahman Approved: April 12, 2016 Dr. Richard D. Horsley Date Department Chair ABSTRACT End product quality of whole wheat bread is affected by many complex parameters. The milling method and chemical composition of bran both affect whole wheat bread quality. When using a centrifugal mill, the combination of low tempering moisture level and high rotor speed produced whole-wheat flour with fine particle size, desirable whole-wheat flour quality, manageable dough, and high loaf volume. Fine bran powder was produced with the combination of low tempering moisture level, low feed rate, and high rotor speed. It was also determined that flour attached to bran affects the bran powder’s temperature, protein content, and starch content. Study of the impact of bran components on whole-wheat bread revealed that fiber (FB) highly impacted gluten quality, farinograph parameters, gassing power, oven spring, loaf volume, and bread crumb protein solubility. FB interacted with other bran components (oils, extractable and hydrolysable phenolics) to increase polymeric protein solubility in bread crumb. Hydrolysable phenolics (HP) improved the farinograph stability. However, the interaction of FB with other components decreased bread loaf volume, especially for the interaction of FB-HP. The baking method and the type of wheat used for whole-wheat bread are also important factors to evaluate whole-wheat bread quality. Sponge-and-dough (SpD), straight dough (StD), and no-time dough (NoD) methods were compared. StD had the highest variation in baking mix time, baked weight, crumb grain score, and symmetry score compared to other baking methods. The StD method was the most sensitive method to distinguish variation in whole-wheat flour samples. Location and cultivar effects were investigated for whole-wheat bread quality. Twenty- one hard red spring wheat cultivars grown at 6 locations across North Dakota were evaluated for whole-wheat bread quality. Location contributed 89% to the variability in whole-wheat baking absorption. Cultivar contributed 47% and 41% to the variability in whole-wheat loaf volume and iii loaf symmetry, respectively. Loaf volume and crumb color were largely under genetic control, and breeders can aim at high loaf volume in whole wheat bread made from hard spring wheat. Overall, whole-wheat flour and bread quality are greatly affected by: milling method, bran composition, baking method, as well as the environment and genotype. iv ACKNOWLEDGEMENTS My most sincere gratitude goes to my adviser and mentor, Dr. Senay Simsek. Thank you for accepting me as your student, never ending guidance, and always believing in me. To you I owe the knowledge, skills, and abilities. My appreciation extends to all members of my graduate committee: Dr. Frank Manthey, thank you for giving me the opportunity of learning and exploring the wonders of milling world, and for never ending guidance, advice and support for my first public oral presentation and manuscript writing. Dr. Jae-Bom Ohm, thank you for your assistance in the statistical analysis and data interpretation, for the manuscript revisions, and always patience in answering my statistical questions. Dr. Mukhlesur Rahman, thank you for your kindness, valuable inputs and support. Special acknowledgement to Kristin Whitney and DeLane Olsen for the excellent professional skills to this research. My thanks extend to my lab-mates, office-mates, and friends for many help and friendship. I would like to thank my family. Words could not express my gratitude feelings towards them: my parents, Khalid A Hamzah and Teh Hamidah Zamzuri, and rest of the family members. Last but not least, special gratitude goes to: 1) North Dakota Wheat Commission for funding this research; 2) Malaysian Agricultural Research and Development Institute (MARDI) for granting my study leave and funding my education in USA. v DEDICATION To all the dreamers who have ventured the path to treasure their own special vastness. To those who have been a shining example on my route to help me accomplish my improbable. vi TABLE OF CONTENTS ABSTRACT ................................................................................................................................... iii ACKNOWLEDGEMENTS ............................................................................................................ v DEDICATION ............................................................................................................................... vi LIST OF TABLES ....................................................................................................................... xiii LIST OF FIGURES ..................................................................................................................... xvi LIST OF APPENDIX TABLES .................................................................................................. xix GENERAL INTRODUCTION ....................................................................................................... 1 Overall Objectives ...................................................................................................................... 4 References ................................................................................................................................... 4 LITERATURE REVIEW ............................................................................................................... 7 Wheat Kernel Structure .............................................................................................................. 7 Whole Grain History and Definitions ......................................................................................... 8 Bran Structure, Composition and Its Effects on Whole-wheat Bread ...................................... 13 Fibers ..................................................................................................................................... 13 Phenolics ............................................................................................................................... 14 Fats and Oils .......................................................................................................................... 17 Whole Grain and Human Health .............................................................................................. 17 Whole Wheat Bread Challenges in Food Processing and Industry .......................................... 19 Interferences with Sensory Acceptability .............................................................................. 19 Handling During Processing ................................................................................................. 20 Product Shelf Life ................................................................................................................. 20 Weakening of Dough Strength .............................................................................................. 21 Milling and Mill Description .................................................................................................... 24 Roller Mill ............................................................................................................................. 25 vii Centrifugal Mill ..................................................................................................................... 26 Whole Wheat Milling ............................................................................................................... 26 Bran Milling .......................................................................................................................... 28 Particle Size Distribution/Effects .............................................................................................. 30 Bread Baking Methods ............................................................................................................. 33 Straight-Dough Method ......................................................................................................... 34 Sponge-and-Dough ................................................................................................................ 34 Continuous Mixing Method .................................................................................................. 35 Chorleywood Method ............................................................................................................ 35 No-Time Dough Method ....................................................................................................... 36 Sour Dough Method .............................................................................................................. 36 Whole-Grain Breads ................................................................................................................
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