Sensory evaluation of a hard white compared to a hard red winter wheat

Abstract

Traditionally bread wheats grown in the USA have been hard red genotypes. Introduction of hard white genotypes provides an opportunity for the comparison of the products and evaluation of consumer acceptance. MT 7811, a hard white wheat, and 'Norwin', a hard red winter wheat, were grown in adjacent plots in each of two years. Grain from each was divided, with half milled into whole wheat flour (wholemeal) and the other half milled into white flour (milled flour). Breads made from wholemeal and milled flour from each wheat genotype were tested by panelists for differences. Color differences were easily detected. The Wilcoxon-Mann Whitney rank sums test was used to evaluate signal detection data. Both crust and crumb differences between the two wheats could be detected by some panelists. Differences could be detected between the two wheat types in either wholemeal or milled flour bread. Crust differences were often greater than crumb differences. Trained panelists commented on some bitterness in red wheat products and a sweetness in white wheat products.

Key issues and challenges in whole wheat flour milling and storage

“…Most wheat produced in the US is red wheat; therefore, most flour, including whole wheat flour, is milled from red wheat. Although chemically similar (Table 1), whole grain flour produced from white wheats produces bread with a lighter color and less bitter flavor, which is generally favored by consumers, compared with red wheat flours (McGuire and Opalka, 1995). However, there are other factors to consider.…”

Optimization of formulation and process of Australian sweet lupin (ASL)-wheat bread

“…presentation of previously frozen wheat-only buns to each panellist). Other authors have also used frozen samples for sensory evaluation of breads (McGuire & O'Palka, 1995).…”

Discrimination of Volatiles of Refined and Whole Wheat Bread Containing Red and White Wheat Bran Using an Electronic Nose

“…So‐called “white” wheat, with absent or deficient seed coat color, may have an advantage over traditional red spring or winter wheats in this regard according to milling industry sources. However, scientific evidence is very limited with a few sensory studies (Lang and Walker 1990; Chang and Chambers IV 1992; McGuire and O’Palka 1995) indicating some differences, but no clear preferences, for whole wheat bread made with white or red bran. Results are further complicated in some studies by the nature of the sample that was assessed, that is, crust or crumb (Chang and Chambers IV 1992; McGuire and O’Palka 1995).…”

“…However, scientific evidence is very limited with a few sensory studies (Lang and Walker 1990; Chang and Chambers IV 1992; McGuire and O’Palka 1995) indicating some differences, but no clear preferences, for whole wheat bread made with white or red bran. Results are further complicated in some studies by the nature of the sample that was assessed, that is, crust or crumb (Chang and Chambers IV 1992; McGuire and O’Palka 1995). Zhang and Moore (1999) reported that panelists rated bread with soft white wheat bran higher in flavor and general acceptability compared to bread made with hard red spring wheat bran.…”