Review of the Sensory and Physico-Chemical Properties of Red and White Wheat: Which Makes the Best Whole Grain?
Abstract
:1. Introduction
2. Methods
3. Results
3.1. Overview of Included Studies
3.2. Sensory Studies Evaluating Red and White Wheat Products
3.3. Sensory and Quantitative Physico-Chemical Analysis of Red and White Wheat Products
3.4. Quantitative Physico-Chemical Studies Evaluating Differences in Red and White Wheat
4. Discussion
5. Limitations
6. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Author | Subjects | Study Title | Food Vehicle | Objectives | Key Results |
---|---|---|---|---|---|
McGuire and O’Palka [22] | n = 11 (but not all participants tested each sample over the 2 year period) | Sensory evaluation of a hard white compared to a hard red winter wheat | Bread (including wholemeal) |
|
|
Zhang and Moore [23] | n = 15 | Wheat bran particle size effects on bread baking performance and quality | Bread (with added bran at 50 g, 100 g and 150 g kg−1) |
|
|
Camire, Bolton, Jordan, Kelley, Oberholtzer, Qiu, Dougherty [24] | n = 66 (68% female) | Colour influences consumer opinions of wheat muffins | Muffins (including whole grain) |
|
|
Challacombe, Seetharaman, and Duizer [8] | Trained panellists: n = 13 (bread) and 10 (crackers) Untrained panellists: n = 73 (bread) and 76 (crackers) | Sensory Characteristics and Consumer Acceptance of Bread and Cracker Products Made from Red or White Wheat | Bread and crackers (including bran) |
|
|
Watts, Ryland, Malcolmson, Ambalamaatil, Adams and Lukow [33] | n = 10 panellists | Flavour properties of pan and pita breads made from red and white hard spring wheat | Pan and pita bread (including whole grain) |
|
|
Keeney, Gol Mohamadi, Tsao, Planck and Ramsay [25] (abstract only) | n = 26 children aged 3–5 years (number of parents not reported) | Identification of Preferences for Hard White Wheat, Hard Red Wheat and Non-Whole Grain Bread Products in Young Children and Their Parents | Bread (including whole grain) |
|
|
Worden, Keeney, Smith, Tsao and Ramsay [26] (abstract only) | n = 63 children aged 3–5 years (number of parents not reported) | Taste Preferences of Whole Grain Bread and Tortilla Products in Young Children: A Comparison of Hard White Wheat Versus Hard Red Wheat | Whole grain bread and tortillas (including whole grain) |
|
|
Author | Subjects | Study Title | Food Vehicle | Objectives | Key Results |
---|---|---|---|---|---|
Lang and Walker [1] | n = 83 (for whole wheat tests) | Hard white and Red Winter wheat comparison in Hamburger Buns | Hamburger buns (including whole grain) |
|
|
Chang and Chambers [27] | n = 6 (trained panellists with >300 h experience) | Flavour Characterization of Breads Made from Hard Red Winter Wheat and Hard White Winter Wheat | White pan bread and whole wheat bread (including whole grain) |
|
|
Chang, Seitz and Chambers [28] | n = 4 (trained panellists with >500 h experience) | Volatile Flavour Components of Breads Made from Hard Red Winter Wheat and Hard White Winter Wheat | Bread (including whole grain) |
|
|
Ramirez-Wong, Walker, Ledesma-Osuna, Torres, Medina-Rodriguez, López-Ahumada, Salazar-Garcia, Ortega-Ramirez, Johnson, Flores [36] | n = 50 | Effect of flour extraction rate on white and red winter wheat flour compositions and Tortilla texture | Tortilla (including whole grain at 74%, 80% and 100% extraction) |
|
|
Challacombe, Abdel-Aal, Seetharamana, Duizer [34] | n = 13 (bread) and 10 (crackers) | Influence of phenolic acid content on sensory perception of bread and crackers made from red or white wheat | Bread and crackers (including whole grain) |
|
|
Talbert, Hofer, Nash, Martin, Lanning, Sherman and Giroux [29] | n = 24 panellists | Hard White Versus Hard Red Wheat: Taste Tests and Milling and Baking Properties | Whole wheat bread and noodles (including whole grain) |
|
|
Author | Study Title | Food Vehicle | Objectives | Key Results |
---|---|---|---|---|
Park, Shelton, Peterson, Martin, Kachman and Wehling [30] | Variation in Polyphenol Oxidase Activity and Quality Characteristics AmongHard White Wheat and Hard Red Winter Wheat Samples | Flour and grain (including whole grain) |
|
|
Kim, Tsao, Yang and Cui [35] | Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions | Red and white wheat bran |
|
|
Ma, Li, Zhang, Wang, Qin, Ding, Xie and Guo [37] | Accumulation of Phenolic Compounds and Expression Profiles of Phenolic Acid Biosynthesis-Related Genes in Developing Grains of White, Purple, and Red Wheat | Grains of purple, red and white wheat |
|
|
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Grafenauer, S.; Miglioretto, C.; Solah, V.; Curtain, F. Review of the Sensory and Physico-Chemical Properties of Red and White Wheat: Which Makes the Best Whole Grain? Foods 2020, 9, 136. https://doi.org/10.3390/foods9020136
Grafenauer S, Miglioretto C, Solah V, Curtain F. Review of the Sensory and Physico-Chemical Properties of Red and White Wheat: Which Makes the Best Whole Grain? Foods. 2020; 9(2):136. https://doi.org/10.3390/foods9020136
Chicago/Turabian StyleGrafenauer, Sara, Chiara Miglioretto, Vicky Solah, and Felicity Curtain. 2020. "Review of the Sensory and Physico-Chemical Properties of Red and White Wheat: Which Makes the Best Whole Grain?" Foods 9, no. 2: 136. https://doi.org/10.3390/foods9020136