Comparative Study on Hulled Wheats Kernel, Flour, Dough Quality and Dietary Fiber Variation

Maddakandage Dona, Jayani Chathurika Sandarani

Publication date

January 2020

Publisher

North Dakota State University

Abstract

This study was conducted to evaluate the kernel, flour and dough qualities and dietary fiber content of hulled wheats. Experimental design was separate randomized complete block designs for hulled wheat species with four field replicates. According to the results, significant differences (p<0.05) were observed in kernel quality, flour, and dough quality compared to common bread wheat. Einkorn and spelt reported significantly lower insoluble dietary fiber and total dietary fiber content, in contrast emmer had contents with both higher and lower genotypes. Interestingly, few genotypes of hulled wheat had a higher content of low molecular weight soluble dietary fibers (LMW-SDF) such as fructo and galacto oligosaccharides. Overall, hulled wheat...

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Comparative Study on Hulled Wheats Kernel, Flour, Dough Quality and Dietary Fiber Variation

Abstract

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Comparative Study on Hulled Wheats Kernel, Flour, Dough Quality and Dietary Fiber Variation

Abstract

Extracted data

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