Life Sciences Commons^™

Using Gluten Index To Improve Spring Wheat Loaf Volume Prediction, Yaming Lu

Electronic Theses and Dissertations

Wheat (Triticum aestivum L.) is the most widely cultivated crop in the world and contributes about 20% of the total dietary calories and proteins globally. Unique properties of doughs formed from wheat flour make it feasible to produce a range of food, including bread. Loaf volume is the most perceptible indicator for breadmaking quality. Selection in the early generations for loaf volume is difficult due to the requirement of the large volume of grains and due to the costly, time-consuming, and labor-intensive evaluation process. Identification of simple and reliable predictive tests for loaf volume is highly desirable. This study …