Project Number: 5348-43440-006-16
Start Date: Aug 11, 2014
End Date: Sep 30, 2016
The molecular structure and regulation of important genetic traits, identification of heritable genetic variance, including quantitative trait loci, effects on processing and food product quality (flour color, grain texture, etc.), and the means of efficiently measuring quality will be sought in consultation with the ARS Principle Investigator and published literature. Traits of immediate interest include grain texture (hard or soft), product discoloration due to polyphenol oxidase and variation in product rheology and texture due to starch structure and composition.