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Building A Kentucky Baguette: Agronomic Traits, Bread Baking Quality Measurements, And Sensory Evaluation Of Modern And Landrace Wheat Cultivars Grown Under Conventional And Organic Nitrogen Management, Bryan Brady
Theses and Dissertations--Plant and Soil Sciences
The demand by artisan bread bakers across the United States for local wheat varieties has increased in recent years. The southeast is traditionally a soft winter wheat (SWW) region, producing low gluten flours more suitable for biscuits and cookies. Recently, hard winter wheat (HWW) varieties have been bred to produce acceptable yields in the high humidity environment of the southeastern United States. Artisan bread bakers in Kentucky would like to create a niche food value chain benefitting farmers, small-scale millers, bakers, consumers, and their local and regional food systems (LRFS). The increased demand and the availability of adapted hard wheat …