Theses and Dissertations at Montana State University (MSU)
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Item Controlled sprouting in wheat increases quality and consumer acceptibility of whole wheat bread(Montana State University - Bozeman, College of Letters & Science, 2019) Bummer Johnston, Rachel Elizabeth; Chairperson, Graduate Committee: Michael J. Giroux and Carmen Byker (co-chair); John M. Martin, Carmen Byker-Shanks, Sean Finnie and Michael J. Giroux were co-authors of the article, 'Controlled sprouting in wheat increases quality and consumer acceptability of whole wheat bread' submitted to the journal 'Cereal chemistry' which is contained within this thesis.Intentional sprouting of grain to modify grain products nutritional composition and flavor has been in practice for thousands of years. However, few studies have tested the impact of controlled sprouting on wheat flour functionality and flavor. In this study, grain of nine hard red spring (HRS) wheat (Triticum aestivum L) cultivars was sprouted with the goal of attaining a falling number (FN) value of 200 from a starting FN of 350 seconds. Paired samples of sprouted and sound HRS grain were then assayed for nutritional composition, functionality in bread baking, and in bread taste tests. Sprouting reduced grain hardness and test weight while increasing grain color brightness, yellowness, and redness. Whole sprouted grain flour had twice the alpha amylase activity and a large decrease in flour swelling power relative to sound grain flour. Sprouted flour also contained increased free amino acids and monosaccharides while having decreased sugar alcohol content. Total dietary fiber trended down in the sprouted grain flour while starch content remained unchanged. Whole grain flour color parameters were relatively unaltered by sprouting. Sprouting reduced dough mix times while increasing loaf volume. Sensory panel evaluations demonstrated that testers preferred bread prepared from sprouted grain flour to bread prepared from sound grain while also finding that sprouted grain bread tasted less bitter and grainy while also being perceived as sweeter and moister. The results demonstrate that controlled sprouting of wheat grain could be used to increase whole grain flour functionality in bread baking and consumer acceptability of whole grain foods.Item The instrumental texture, desciptive sensory profile, and overall consumer acceptance of lentil-enriched crackers(Montana State University - Bozeman, College of Education, Health & Human Development, 2020) Li, Sharon; Chairperson, Graduate Committee: Wan-Yuan KuoLentil-enriched crackers were formulated using local Montana wheat flour and red Petite Crimson lentils. Variables of the cracker formulations included different lentil to wheat flour weight ratios (0/100, 50/50, 100/0) and pre-roasting times of the lentil flours (0- 10 minutes at 176 degrees Celsius). Texture analysis revealed increase in lentil to wheat ratios from 0/100 to 100/0 increased the hardness, stiffness, toughness, and crunchiness of the crackers, and the increase in time of lentil pre-roasting from 5 to 10 minutes reduced the hardness, stiffness, and toughness (P < 0.05). Quantitative descriptive analysis (QDA) revealed that the lentil-enriched crackers are described by beany aroma and aroma-by-mouth, umami taste and aftertaste, and crunchy texture. The consumer test revealed that increase in lentil to wheat ratios from 0/100 to 100/0 decreased the liking of the crackers (P < 0.05), and pre-roasting of lentils did not cause any difference. This study can provide insight on how interactions between texture, sensory profile and sustainability labels affect lentil-enriched crackers. The outcome can direct future lentil cracker development and marketing efforts to promote local value-added agriculture.Item Mode of production(Montana State University - Bozeman, College of Arts & Architecture, 2016) Carignan, Chad James; Chairperson, Graduate Committee: Dean AdamsI am driven by a desire to understand economic practices through the production of a commodity. Specialization and repetition as modes of production allow me to model the structures which modern societies are built upon. The objects, which are miniature cinderblocks, are extruded, cut, stacked, fired and assembled as structures with the blocks serving as markers of commodity. We are living in a time in which the practices required to support our current standards of living are in question, from concerns with sustainability to workers rights. Through this process I gain insight into contemporary practices of production. Viewer participation provides the opportunity for the work to transform from a marker of commodity to an object with a value of use for the consumer.Item A study of the selection, care and wearing qualities of silk hosiery(Montana State University - Bozeman, College of Education, Health & Human Development, 1931) Baker, VivianItem Urban consumer attitudes toward farm supply cooperatives(Montana State University - Bozeman, College of Agriculture, 1966) Barth, Glenn Richard