Location: Cereal Crops Research
2018 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 in Fargo, North Dakota contributed wheat end-use quality data that helped lead to the development of improved wheat germplasm and subsequent release of new cultivars of wheat for commercial production. This work contributed to the release of 19 Great Plains-adapted waxy winter wheat germplasms by the USDA-ARS, in cooperation with the University of Nebraska and the release of two hard spring wheat cultivars, in cooperation with the University of Minnesota. These materials are enabling breeders and producers to provide wheat with excellent milling and baking qualities to fulfill consumer demand for high-quality food products.
2. Reducing acrylamide in bread baking. Low free asparagine concentration in wheat is desirable because it forms the carcinogen acrylamide during baking. Among wheat proteins, the protein fractions called polymeric proteins are much larger in size than the other protein fractions. The Hard Red Spring and Durum Wheat Quality Laboratory in Fargo, North Dakota identified critical parameters for polymeric proteins that will be very useful for identifying wheat varieties with low free asparagine concentrations as well as high bread-making quality in hard red spring wheat.
Review Publications
Malegori, C., Grassi, S., Ohm, J., Anderson, J., Marti, A. 2018. GlutoPeak profile analysis for wheat classification: Skipping the refinement process. Journal of Cereal Science. 79:73-79.
Ohm, J., Simsek, S., Mergoum, M. 2018. Variation of protein MWD parameters and their associations with free asparagine concentration and quality characteristics in hard red spring wheat. Journal of Cereal Science. 79:154-159.
Graybosch, R.A., Baenziger, S.P., Bowden, R.L., Dowell, F.E., Dykes, L., Jin, Y., Marshall, D.S., Ohm, J., Caffe-Treml, M. 2017. Release of 19 waxy winter wheat germplasm, with observations on their grain yield stability. Journal of Plant Registrations. 12(1):152-156. https://doi.org/10.3198/jpr2017.03.0018crg.
Khalid, K.H., Ohm, J., Simsek, S. 2017. Whole wheat bread: Effect of bran fractions on dough and end-product quality. Journal of Cereal Science. 78:48-56.
Anderson, J.A., Wiersma, J.J., Linkert, G.L., Reynolds, S., Kolmer, J.A., Jin, Y., Rouse, M.N., Dill-Macky, R., Hareland, G.A., Ohm, J.-B. 2018. Registration of 'Norden' hard red spring wheat. Journal of Plant Registrations. 12(1):90-96. http://doi.org/10.3198/jpr2017.07.0045crc.
Anderson, J.A., Wiersma, J.J., Linkert, G.L., Reynolds, S., Kolmer, J.A., Jin, Y., Rouse, M.N., Dill-Macky, R., Hareland, G.A., Ohm, J.-B. 2018. Registration of 'Bolles' hard red spring wheat with high grain protein concentration and superior baking quality. Journal of Plant Registrations. 12(2):215-221. http://doi.org/10.3198/jpr2017.08.0050crc.
Anderson, J.A., Wiersma, J.J., Linkert, G.L., Reynolds, S., Kolmer, J.A., Jin, Y., Rouse, M.N., Dill-Macky, R., Hareland, G.A., Ohm, J.-B. 2018. Registration of 'Linkert' spring wheat with good straw strength and adult plant resistance to the Ug99 family of stem rust races. Journal of Plant Registrations. 12(2):208-214. http://doi.org/10.3198/jpr2017.07.0046crc.
Malalgoda, M., Ohm, J., Meinhardt, S., Simsek, S. 2018. Association between gluten protein composition and breadmaking quality characteristics in historical and modern spring wheat. Cereal Chemistry. 95:226-238.
Sun, J., Khan, E., Simsek, S., Ohm, J.-B., Simsek, H. 2017. Bioavailability of dissolved organic nitrogen (DON) in wastewaters from animal feedlots and storage lagoons. Chemosphere. 186:695-701. https://doi.org/10.1016/j.chemosphere.2017.07.153.
