Date of Award
2020
Publisher
North Dakota State University
Document Type
Thesis
Degree Awarded
Master of Science (MS)
Department
Plant Sciences
College
Agriculture, Food Systems and Natural Resources
Faculty Advisor
Simsek, Senay
Description
This study was conducted to evaluate the kernel, flour and dough qualities and dietary fiber content of hulled wheats. Experimental design was separate randomized complete block designs for hulled wheat species with four field replicates. According to the results, significant differences (p<0.05) were observed in kernel quality, flour, and dough quality compared to common bread wheat. Einkorn and spelt reported significantly lower insoluble dietary fiber and total dietary fiber content, in contrast emmer had contents with both higher and lower genotypes. Interestingly, few genotypes of hulled wheat had a higher content of low molecular weight soluble dietary fibers (LMW-SDF) such as fructo and galacto oligosaccharides. Overall, hulled wheats differed from modern bread wheat in their kernel, flour, baking and nutritional quality. Moreover, due to higher LMW-SDF content, hulled wheats would be a potential candidate for breeding and producing health beneficial novel food products.
Recommended Citation
Maddakandage Dona, Jayani Chathurika Sandarani, "Comparative Study on Hulled Wheats Kernel, Flour, Dough Quality and Dietary Fiber Variation" (2020). Plant Sciences. 150.
https://digitalcommons.ndsu.edu/plant-sci/150
Rights
NDSU policy 190.6.2
Rights Link
https://www.ndsu.edu/fileadmin/policy/190.pdf
Handle Identifier
https://hdl.handle.net/10365/32131