Location: Cereal Crops Research
Project Number: 3060-43440-014-000-D
Project Type: In-House Appropriated
Start Date: Jun 3, 2015
End Date: Apr 13, 2020
Objective:
Objective 1: Develop accurate and efficient laboratory methods to evaluate whole wheat milling and bread-making quality of hard spring wheat.
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.
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.
FY-2019 program increase objectives: 1) Resolve changes in analytical methods (liquid chromatography, and near infrared and infrared spectroscopy) to rapidly evaluate phenotypic traits of elite oat cultivars and 2) Evaluate and report the milling (processing and intrinsic end-use quality) parameters of oat commercially viable cultivars as part of a Congressionally-designated direct mission of service (non-hypothesis driven).
FY-2019 program increase objectives: 1) Resolve changes in analytical methods (liquid chromatography, and near infrared and infrared spectroscopy) to rapidly evaluate phenotypic traits of elite hard spring wheat, and durum cultivars; and 2) Evaluate and report the milling (processing and intrinsic end-use quality) parameters of hard spring wheat and durum commercially viable cultivars as part of a Congressionally-designated direct mission of service (non-hypothesis driven).
FY-2020 program increase objectives: 1) Resolve changes in analytical methods (liquid chromatography, and near infrared and infrared spectroscopy) to rapidly evaluate phenotypic traits of elite oat cultivars, and 2) Evaluate and report the milling (processing and intrinsic end-use quality) parameters of oat commercially viable cultivars as part of a Congressionally-designated direct mission of service (non-hypothesis driven).
FY-2020 program increase objectives: 1) Resolve changes in analytical methods (liquid chromatography, and near infrared and infrared spectroscopy) to rapidly evaluate phenotypic traits of elite hard spring wheat, and durum cultivars; and 2) Evaluate and report the milling (processing and intrinsic end-use quality) parameters of hard spring wheat and durum commercially viable cultivars as part of a Congressionally-designated direct mission of service (non-hypothesis driven).
Approach:
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.
