Utilizing Perennial Buckwheat Flour to Promote Environmental Sustainability in Bread Baking

Byan, Timothy

Utilizing Perennial Buckwheat Flour to Promote Environmental Sustainability in Bread Baking

Persistent URL

http://hdl.handle.net/10456/42888

Author(s)

Byan, Timothy

Date Issued

May 2, 2017

Abstract

This research seeks to develop the best bread recipe possible using perennial buckwheat flour in an effort to address the environmental costs of growing annual wheat. The potential bread was based on the methodology of Ken Forkish’s 40% Whole Wheat bread. This study examines the feasibility of buckwheat breads within a homogenous community using five successive focus groups. Discussions were directed and based around evaluating mouthfeel, taste, smell, and looks. It was found that a bread made with 30% buckwheat flour at 70% hydration was comparable to white bread within the community studied. The next steps are to improve taste and smell, once effective methods are found to address these issues, higher concentrations of buckwheat flour can be incorporated into breads.

Major

Environmental Science

First Reader(s)

Carbone, Ian A.