Location: Cereal Crops Research
2016 Annual Report
Accomplishments
1. Development of improved wheat germplasm. Wheat producers, milling and baking industries, and overseas customers require high standards in the quality of wheat to meet their evolving needs. The Hard Red Spring and Durum Wheat Quality Laboratory contributed wheat end-use quality data that helped lead to the development of improved wheat germplasm and subsequent release of new cultivars of spring and durum wheat for commercial production. Specifically, this work contributed to the release of two hard spring wheat cultivars, "Bolles" and "Shelly" by the University of Minnesota and two hard spring wheat cultivars "Boost" and "Surpass" by South Dakota State University, in 2015-2016.
Review Publications
Baasandorj, T., Ohm, J.-B., Simsek, S. 2015. Effect of dark, hard, and vitreous kernel content on protein molecular weight distribution and on milling and breadmaking quality characteristics for hard spring wheat samples from diverse growing regions. Cereal Chemistry. 92(6):570-577.
de la Pena, E., Ohm, J.-B., Simsek, S., Manthey, F.A. 2015. Physicochemical changes in nontraditional pasta during cooking. Cereal Chemistry. 92(6):578-587.
Hammed, A.M., Ozsisli, B., Ohm, J.-B., Simsek, S. 2015. Relationship between solvent retention capacity and protein molecular weight distribution, quality characteristics, and breadmaking functionality of hard red spring wheat flour. Cereal Chemistry. 92(5):466-474.
Zhang, X., Ohm, J.-B., Haring, S., Dehaan, L.R., Anderson, J.A. 2015. Towards the understanding of end-use quality in intermediate wheatgrass (Thinopyrum intermedium): High-molecular-weight glutenin subunits, protein polymerization, and mixing characteristics. Journal of Cereal Science. 66:81-88.
Baasandorj, T., Ohm, J.-B., Simsek, S. 2016. Effects of kernel vitreousness and protein level on protein molecular weight distribution, milling quality, and breadmaking quality in hard red spring wheat. Cereal Chemistry. 93(4):426-434.
Simsek, H., Kasi, M., Ohm, J.-B., Murthy, S., Khan, E. 2016. Impact of solids retention time on dissolved organic nitrogen and its biodegradability in treated wastewater. Water Research. 92:44-51.
Simsek, S., Ohm, J.-B., Cariou, V., Mergoum, M. 2016. Effect of flour polymeric proteins on dough thermal properties and breadmaking characteristics for hard red spring wheat genotypes. Journal of Cereal Science. 68:164-171.
