Flavor Properties of Pan and Pita Breads Made From Red and White Hard Spring Wheats

Abstract

Red and white wheat comparisons have not always shown consistent flavor differences. The objective was to compare flavor properties of whole wheat pan and pita breads made from white and red Canadian hard spring wheats. Flavor attributes were defined by trained panelists who marked intensities using 15-cm line scales. Pan bread made from BW275 and Kanata had significantly lower wheat and wheaty aftertaste intensity than AC Domain (red) and RL4863. Pita bread from Kanata had significantly higher sweet intensity than RL4858, Snowbird and AC Domain (red). Principal component analysis accounted for 74-75% of the variance in both bread types. Biplots showed that some of the white wheat breads tended to be sweeter with less wheaty and bitter with wheaty, bitter and sour aftertastes. Red wheat breads tended to be less sweet, more wheaty and bitter with wheaty, bitter and sour aftertastes. Higher wheaty flavor intensity was associated with visually darker breads. PRACTICAL APPLICATIONSThe study revealed that there were distinct flavor differences in pan bread and pita bread made from red and white wheats. The sweeter and milder flavor observed for some white wheats could be a marketing advantage for these newly developed wheats. In pan and pita bread products targeted to consumers that dislike the often wheaty and bitter taste of whole wheat products made from red wheat, white wheat derived whole wheat products with their milder taste may be more acceptable.

Understanding whole‐wheat flour and its effect in breads: A review

“…It is curious that although the inclusion of product acceptability in articles addressing the improvement of whole-wheat breads should be very important, it is not always addressed in the available literature, and when done, not all available studies include a refined wheat bread for comparison as a control (e.g., Kihlberg et al 2004;Parenti, Guerrini, Cavallini, Baldi, & Zanoni, 2020; or Talbert et al, 2013). However, there are some studies that compared the sensory attributes of refined wheat breads versus whole-wheat breads (Bakke & Vickers, 2007;Challacombe, Abdel-Aal, Seetharaman, & Duizer, 2012;Chang & Chambers, 1992;Keeney, Mohamadi, Tsao, Planck, & Ramsay, 2015;Watts et al, 2012;Worden, Keeney, Smith, Tsao, & Ramsay, 2016), focusing on the aroma and taste differences between refined and whole-wheat breads. From these studies, Keeney et al (2015)) and Worden et al (2016) evaluated sensory preference of whole-wheat breads, reporting a more frequent liking of refined breads.…”

“…2004; Parenti, Guerrini, Cavallini, Baldi, & Zanoni, 2020; or Talbert et al., 2013). However, there are some studies that compared the sensory attributes of refined wheat breads versus whole‐wheat breads (Bakke & Vickers, 2007; Challacombe, Abdel‐Aal, Seetharaman, & Duizer, 2012; Chang & Chambers, 1992; Keeney, Mohamadi, Tsao, Planck, & Ramsay, 2015; Watts et al., 2012; Worden, Keeney, Smith, Tsao, & Ramsay, 2016), focusing on the aroma and taste differences between refined and whole‐wheat breads. From these studies, Keeney et al.…”

The House Mouse (Mus musculus L.) Exerts Strong Differential Grain Consumption Preferences among Hard Red and White Spring Wheat (Triticum aestivum L.) Varieties in a Single‐Elimination Tournament Design

“…Two reports indicated that white bran wheats were preferred over red. Watts and others () suggested that whole wheat pan bread and pita bread made from white wheat varieties were sweeter, whereas those made from red varieties were more bitter. Talbert and others () reported that whole wheat bread from white wheat lines was rated significantly sweeter although not significantly preferred for flavor.…”

Optimizing Experimental Design Using the House Mouse (Mus musculus L.) as a Model for Determining Grain Feeding Preferences

“…However, several studies have been conducted comparing flavor and preference between red and white wheat varieties. Regarding flavor distinctions, taste panel studies generally suggest that white whole wheat products were sweeter whereas red whole wheat products were somewhat more bitter (Chang and Chambers ; Watts and others ; Talbert and others ). When it comes to preferences, however, most studies report no flavor preference between red and white whole wheat products (Moder ; Bakke and Vickers ; Talbert and others ) although in one report, red whole wheat products were preferred over white (Challacombe and others ).…”