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United States Department of Agriculture (USDA) 2015

ENHANCEMENT OF HARD SPRING WHEAT, DURUM, AND OAT QUALITY

HARD SPRING WHEAT, DURUM, AND OAT

United States Department of Agriculture (USDA) Research, Education & Economics Information System (REEIS)

Titre : ENHANCEMENT OF HARD SPRING WHEAT, DURUM, AND OAT QUALITY

Identification : 3060-43440-014-00D

Pays : Etats Unis

Durée : Jun 3, 2015 à Jun 2, 2020

Mots clés : wheat ; quality ; flour ; semolina ; baking ; quality  ; bread ; dough ; pasta ; milling ; quality ; phenolics ; arabinoxylans ; antioxidant ; potential ; proteins ; end-use ; spring : wheat durum ; wheat ; oats

Partenaire : AGRICULTURAL RESEARCH SERVICE FARGO,ND 58102-2765

Objectifs
Objective 1 : Develop accurate and efficient laboratory methods to evaluate whole wheat milling and bread-making quality of hard spring wheat. Sub-Objectives : 1.A. Develop a whole wheat experimental milling procedure. 1.B. Develop and adapt mixograph techniques for the evaluation of whole wheat flour. 1.C. Identify variation in whole wheat milling and bread-making quality for hard spring wheat genotypes. Objective 2 : Identify variation in biochemical components important to end-use quality and functionality, develop prediction models for those components, and evaluate their influence on whole wheat bread-making characteristics of hard spring wheat. Sub-Objectives : 2.A. Identify variation in protein molecular weight distribution (MWD) and its influence on whole wheat bread-making quality, and develop NIR calibration models of protein MWD parameters. 2.B. Identify variation in arabinoxylans and its influence on whole wheat bread-making quality, and develop an NIR prediction model. 2.C. Identify variations in phenolics and antioxidant activity potential in hard spring wheat lines. 2.D. Develop methods to rapidly and accurately predict phenolics and antioxidant activity potential in hard spring wheat using FT-NIR spectroscopy. 2.E. Evaluate the effect of processing on phenolics and antioxidant activity potential during bread-making. Objective 3 : Identify and evaluate processing and intrinsic end-use quality traits of experimental lines of hard spring wheat, durum, and oat as part of a Congressionally-designed direct mission of service. - This Objective is EXEMPT from review because, by Legislative (Congressional) mandate, it is a direct mission of service guided and overseen by the Wheat Quality Council. Sub-Objectives : 3.A. Identify and evaluate processing and intrinsic end-use quality traits of experimental hard spring and durum wheat lines. 3.B. Evaluate quality traits of experimental oat lines.

Descriptif
The Hard Red Spring and Durum Wheat Quality Laboratory will evaluate processing and end-use quality traits of breeders¿ experimental lines of wheat relative to physical and biochemical attributes and genetic and environmental influences. This research is important to identify wheat lines that are of superior milling, baking, and processing quality before they are considered for commercial release. Ultimately, the value of this research lies in its potential to enhance international trade of U.S. wheat and reduce competition for overseas markets. Quality evaluation also will be performed for oat lines to increase market value of U.S. oats. Recently, demand for whole-wheat-based foods has been increasing due to well-known beneficial health effects. However, poor end-use quality of whole wheat flour is acknowledged as a problem in the baking industry. Research will be conducted to develop laboratory methods to evaluate whole wheat milling and bread-making quality, and will contribute to the rapid assessment of whole wheat bread-making quality. Research will be conducted to evaluate variation in proteins, arabinoxylans, phenolics, and antioxidant potential in hard spring wheat lines and to develop methods to rapidly predict these components. The role of these components in dough and bread-making properties will also be investigated. This research is important since these components are present in whole grains, mainly in the bran. The benefits of this research will be in the production of wheat germplasm that contains high levels of healthy components, as well as improved end-use quality for the production of whole wheat-based products.

Présentation : USDA

Page publiée le 25 octobre 2015, mise à jour le 12 octobre 2017