Flavor properties of pan and pita breads made from red and white hard spring wheats

Red and white wheat comparisons have not always shown consistent flavor differences. The objective was to compare flavor properties of whole wheat pan and pita breads made from white and red Canadian hard spring wheats. Flavor attributes were defined by trained panelists who marked intensities using 15-cm line scales. Pan bread made from BW275 and Kanata had significantly lower wheat and wheaty aftertaste intensity than AC Domain (red) and RL4863. Pita bread from Kanata had significantly higher sweet intensity than RL4858, Snowbird and AC Domain (red). Principal component analysis accounted for 74-75% of the variance in both bread types. Biplots showed that some of the white wheat breads tended to be sweeter with less wheaty and bitter with wheaty, bitter and sour aftertastes. Red wheat breads tended to be less sweet, more wheaty and bitter with wheaty, bitter and sour aftertastes. Higher wheaty flavor intensity was associated with visually darker breads. © 2011 Wiley Periodicals, Inc.