Dissertation
Wheat for Community Food Systems and Equitable Nutrient Availability
Washington State University
Doctor of Philosophy (PhD), Washington State University
2023
DOI:
https://doi.org/10.7273/000005031
Abstract
For the last 100 years, wheat breeders have been breeding for white flour at any cost—both nutritional and environmental. There is a direct link between the overabundance of white flour on the market and both the national and global dietary fiber gap. The fiber gap refers to inadequate intake of dietary fiber by humans and plays a role in the development of several chronic diseases including diabetes, cardiovascular disease, and irritable bowel disease. For reference, in the United States the daily fiber recommended intake is 28 to 34 grams per day for adults. On average, 94% of Americans do not meet daily fiber needs and 74% exceed recommended intakes for refined grains. This dissertation provides two solutions to fill this gap and improve access to whole grains which in turn would lead to improved health outcomes. The first solution is to expand our definition of quality grain. The second is to refuse to sift and value 100% whole grain flour. Chapter one shows that smaller wheat kernels routinely rejected by the commodity system have unrecognized value in that they contain 15.9% more bran on average which equates to more dietary fiber and minerals. If we chose to value and accept these smaller kernels, we can improve both human and planetary health. Chapter two reviews the literature and provides a transdisciplinary approach to fill the fiber gap through connecting the plant breeder, cereal chemist, dietitian, and eater. Chapter three examines the total dietary fiber lost when sifting at three extraction rates compared to that of 100% unsifted flour. Fiber losses from sifting are as high as 67%. Chapter four looks at the history and irony of flour fortification in the United States and proposes that an alternative system favoring 100% unsifted flour would be both more ethical and environmentally friendly. Chapter five explores the power of experiential teaching, community outreach, and accessible research in closing the fiber gap. Chapter six examines the relationship between nitrogen and sulfur fertilizers in organic spring wheat systems and bread baking quality and asks the question do we need to keep trying to mimic industrial food systems or can we adjust our expectations of quality bread? Finally, chapter seven analyzes the sound of wheat and the importance of playing loudly and listening carefully.
Metrics
24 File views/ downloads
51 Record Views
Details
- Title
- Wheat for Community Food Systems and Equitable Nutrient Availability
- Creators
- Merri Metcalfe
- Contributors
- Stephen S. Jones (Advisor)Heather E. Estrada (Committee Member)Deirdre Ellen Griffin LaHue (Committee Member)Nanna L. Meyer (Committee Member)Kevin M. Murphy (Committee Member)
- Awarding Institution
- Washington State University
- Academic Unit
- Department of Crop and Soil Sciences
- Theses and Dissertations
- Doctor of Philosophy (PhD), Washington State University
- Publisher
- Washington State University
- Number of pages
- 164
- Identifiers
- 99901019233601842
- Language
- English
- Resource Type
- Dissertation