Scholarship & Research
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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 A comparative study of baking effects produced by electric, gas and coal range ovens on yeast rolls(Montana State University - Bozeman, College of Education, Health & Human Development, 1932) Haynes, Martha JohnsonItem The relationship of Gliadin and glutenin subunits to breadmaking characteristics in winter wheat(Montana State University - Bozeman, College of Agriculture, 1988) Al-Khawlani, Mohamed AliItem AH!(Montana State University - Bozeman, College of Arts & Architecture, 2009) Nicklas, Andrew Bliss; Chairperson, Graduate Committee: Josh DeWeeseAh! This show is a physical explanation of discovery - an attempt to better understand the role of contemporary hand thrown pottery and what it means to make it. A hand thrown pot can contain nourishment as well as it can provide it. Pottery can infuse artful practice and a direct relationship to the producer into everyday objects. It is the potter's responsibility to continue to push form and surface to make the best pots possible. Well crafted handmade objects support the argument for locality and autonomy, which give them greater value in a contemporary context rooted in ambiguous commodity consumption. It is our responsibility to craft the things we consume.Item An analysis of monthly wheat, flour, and bread prices in a structural and time series framework(Montana State University - Bozeman, College of Agriculture, 1985) Tronstad, Russell Eli; Chairperson, Graduate Committee: John M. Marsh.Wheat, flour, and bread prices fluctuate at all levels of the market. Accurate forecasts of these prices are valuable to buyers and sellers that trade in the cash and futures markets. Rational distributed lag models of monthly prices from June 1977 to May 1984 for Kansas City No. 1 Hard Red Winter Wheat, Minneapolis Dark Northern Spring Wheat, Portland No. 1 Soft White Wheat, Kansas City flour, and retail bread prices are made to evaluate the economic or structural factors influencing price. Multivariate autoregressive-integrated-moving average error (ARIMA) models are also used to compare with the structural models price forecasting ability. Rational lags are estimated using a nonlinear least squares algorithm, incorporating the specification of nonstochastic difference equations so that the disturbance process is divorced from the systematic portion of the difference equations. Certain economic factors are found to be significant in Influencing the prices of wheat, flour, and bread. Partial derivatives and price flexibilities are calculated to estimate the short, intermediate, and long-run adjustments of prices in the structural models. In the structural models total wheat stocks are the most Influential variable in determining wheat prices and the price of wheat was most influential in the flour price equation. Flour price is highly significant in influencing retail bread price, with the secular effects of income increasing over time. The price forecasting abilities of the structural and ARIMA are found to be relatively close when comparing the Root Mean Square Errors and the adjusted coefficients of determination.