HARD RED SPRING WHEAT QUALITY EVALUATION WITH VARIOUS ROLLER MILL TYPES AND BREADMAKING METHODS A Dissertation Submitted to the Graduate Faculty of the North Dakota State University of Agriculture and Applied Science By Tsogtbayar Baasandorj In Partial Fulfillment of the Requirements for the Degree of DOCTOR OF PHILOSOPHY Major Program: Cereal Science June 2016 Fargo, North Dakota North Dakota State University Graduate School Title HARD RED SPRING WHEAT QUALITY EVALUATION WITH VARIOUS ROLLER MILL TYPES AND BREADMAKING METHODS By Tsogtbayar Baasandorj 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. Frayne Olson Approved: 11/14/16 Dr. Richard D. Horsley Date Department Chair ABSTRACT Roller mill type and breadmaking methods might be a source of variation in the evaluation of the end-use quality of Hard Red Spring (HRS) wheat. In this study, various roller mill types and baking methods have been used to investigate whether they affect end-use quality evaluation of HRS wheat cultivars. In addition, a quality scoring system has been developed to determine if ranking of the HRS wheat cultivars would change when different roller mills and breadmaking methods were used. Both the roller mill type and breadmaking method had an effect on the end-use quality of HRS wheat cultivars. When using different roller mills for quality evaluation, HRS wheat samples of MN Bolles and ND Glenn from Gulf/Great Lakes (G/GL) region and ND Glenn from Casselton location had overall quality scores of 6.5 or above when averaged across mill types. When using various baking methods and conditions for quality evaluation, ND 817, MN Bolles, ND Glenn cultivars from Pacific Northwest region, and MN Bolles and ND Glenn from G/GL region received overall baking quality scores of 6.5 or above hence these cultivars were considered to have “excellent” baking quality characteristics under different baking conditions. The results in the current research study indicate that although there are differences in the mill type and breadmaking methods on the end-use quality evaluation, the ranking of HRS wheat flours is not affected by the mill type or baking methods and conditions. In other words, cultivars considered to have “fair” quality tend to have low end-use quality, while “excellent” cultivars will have superior end-use quality regardless of the roller mills and/or baking method and processing conditions used. The proposed overall wheat scoring system could assist farmers and breeders in selection of wheat cultivars considering the wheat end-use quality. Development of a comprehensive scoring system will also enable a more detailed scoring system for screening new lines for suitable end-use. iii ACKNOWLEDGEMENTS First and foremost, I would like to thank my advisor Dr. Şenay Şimşek for providing me this great opportunity. I am very thankful for her support, guidance and professional assistance during the course of this research project and in the preparation of this dissertation. Dr. Şenay Şimşek has provided me with superior mentorship, and an invaluable experience in which I am very thankful and fortunate for. My appreciation also extends to all members of my graduate committee, Dr. Frank Manthey, Dr. Jae Ohm and Dr. Frayne Olson for their assistance, advice, and time contributed to this dissertation. I would also like to acknowledge DeLane Olson and Kristin Whitney for their technical assistance and support throughout my dissertation experiments. Their help was valuable during this whole process. I also thank the faculty members, technical staff and office staff of the Department of Plant Sciences and Cereal Science Graduate program for their support and assistance. I also thank Mrs. Alyssa Jodock for milling the wheat samples on the MIAG-Multomat roller mill. A special thanks to my parents, Baasandorj and Tungalag, as well as my siblings, Enkhbat and Jargal for their support, encouragement, and mentorship, which has helped me immensely in all aspects of my life. Without them, I would not have gotten to where I am today. iv DEDICATION I dedicate this dissertation to my dear father Baasandorj Bech-Ochir, who has sacrificed so much for his children’s education. His love, support, encouragement, and daily phone calls are greatly appreciated throughout this journey. I cannot thank enough for all that you have done for us. v TABLE OF CONTENTS ABSTRACT ................................................................................................................................... iii ACKNOWLEDGEMENTS ........................................................................................................... iv DEDICATION ................................................................................................................................ v LIST OF TABLES ......................................................................................................................... xi LIST OF FIGURES ..................................................................................................................... xiv LIST OF APPENDIX TABLES ................................................................................................. xvii LIST OF APPENDIX FIGURES................................................................................................. xix GENERAL INTRODUCTION ....................................................................................................... 1 Overall Objectives ....................................................................................................................... 3 References ................................................................................................................................... 4 CHAPTER 1. LITERATURE REVIEW ........................................................................................ 5 1.1. Wheat ................................................................................................................................... 5 1.2. Wheat in the United States ................................................................................................... 6 1.3. Wheat Classification ............................................................................................................ 7 1.4. Hard Red Spring Wheat ....................................................................................................... 8 1.5. Wheat Kernel ...................................................................................................................... 11 1.5.1. Bran ............................................................................................................................. 12 1.5.2. Germ ............................................................................................................................ 13 1.5.3. Endosperm ................................................................................................................... 13 1.6. Wheat Kernel Characterization .......................................................................................... 14 1.7. Hard Red Spring Wheat Quality Evaluation ...................................................................... 16 1.7.1. Kernel Quality Evaluation ........................................................................................... 16 1.7.2. Milling Quality Evaluation .......................................................................................... 18 1.7.2.1. Laboratory and Experimental Roller Mills ........................................................... 20 vi 1.7.2.2. Milling Quality Evaluation Parameters ................................................................ 25 1.7.3. Flour and Dough Properties of Hard Red Spring Flour .............................................. 25 1.7.3.1. Flour and Dough Quality Evaluation .................................................................... 28 1.7.4. Breadmaking Quality Evaluation ................................................................................ 29 1.7.4.1. Breadmaking Methods .......................................................................................... 31 1.8. Protein Quality Evaluation Its Influence on Baking Quality ............................................. 33 1.8.1. Size-Exclusion High Performance Liquid Chromatography with Multi Angle Light Scattering .................................................................................................................... 34 1.9. References .......................................................................................................................... 37 CHAPTER 2. EVALUATION OF HARD RED SPRING WHEAT QUALITY USING FOUR DIFFERENT ROLLER MILL TYPES BASED ON A SCORING SYSTEM ............................ 44 2.1. Abstract .............................................................................................................................. 44 2.2. Introduction ........................................................................................................................ 45 2.3. Materials and Methods ....................................................................................................... 46 2.3.1. Wheat Sample .............................................................................................................. 46 2.3.2. Kernel Quality Analysis