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Cereal Chem 45:133 - 139.  |  VIEW ARTICLE
Assessing Wheat Quality with Breads Prepared by Two Formulations.

R. H. Matthews, C. C. Fifield, and T. F. Hartsing. Copyright 1968 by the American Association of Cereal Chemists, Inc. 

A comparative study was made on home- and laboratory-type breads prepared from the same flour samples milled from wheats of known history and stored for different times up to 1 year. Bread was scored for aroma, flavor, tenderness, and eveness of grain by a taste panel composed of men and women. Aroma and flavor scores were usually similar for the two types of bread. During the 12-month storage of the wheat, home-type breads had better grain texture and were more tender than laboratory-type breads. Specific volumes of home-type breads were lower than those of laboratory-type breads during the course of this study. Other physical measurements of flours and home-type doughs and breads are discussed.

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