Location: Cereal Crops Research
2019 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 ARS Hard Red Spring and Durum Wheat Quality Laboratory at Fargo, North Dakota, contributed wheat end-use quality data that 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 the hard spring wheat cultivar “MN-Washburn” by the University of Minnesota in 2019. “MN-Washburn was released for its high flour yield.
2. Identification of protein components important for gluten quality in waxy winter wheat. For the development of waxy (amylose-free) wheat cultivars which have improved gluten quality, information on the variation of protein composition would be highly useful. However, little data has been reported on protein composition for waxy wheat. ARS scientists at Fargo, North Dakota, performed research to identify important protein components that had significant associations with gluten quality in winter waxy wheat varieties. This information will be helpful in screening winter waxy wheat varieties that have favorable protein compositions, and consequently, acceptable gluten quality in wheat breeding programs. The improvement of gluten quality will increase the demand for and utilization of waxy wheats in the milling, baking and gluten production industries.
Review Publications
Dykes, L. 2019. Tannin analysis in sorghum grains. In: Zhao, Z.-Y., Dahlberg, J., editors. Sorghum: Methods and Protocols. New York, NY: Springer. p. 109-119.
Dykes, L. 2019. Sorghum phytochemicals and their potential impact on human health. In: Zhao, Z.-Y., Dahlberg, J., editors. Sorghum: Methods and Protocols. New York, NY: Springer. p. 121-140.
Ohm, J., Dykes, L., Graybosch, R.A. 2019. Variation of protein molecular weight distribution parameters and their correlations with gluten and mixing characteristics for winter waxy wheat. Cereal Chemistry. 96:302-312. https://doi.org/10.1002/cche.10124.
Baasandorj, T., Ohm, J., Dykes, L., Simsek, S. 2018. Evaluation of the quality scoring system of hard red spring wheat using four different roller mills. International Journal of Food Properties. 21(1):1017-1030. https://doi.org/10.1080/10942912.2018.1477160.
Glover, K.D., Kleinjan, J., Jin, Y., Osborne, L., Ingemansen, J., Turnipseed, E., Dykes, L. 2019. Registration of ‘Focus’ hard red spring wheat. Journal of Plant Registrations. 13(1):63-67. https://doi.org/10.3198/jpr2018.05.0029crc.
Anderson, J.A., Wiersma, J.J., Reynolds, S.K., Caspers, R., Linkert, G.L., Kolmer, J.A., Jin, Y., Rouse, M.N., Dykes, L., Ohm, J. 2019. Registration of 'Shelly' hard red spring wheat. Journal of Plant Registrations. 13(2):199-206. https://doi.org/10.3198/jpr2018.07.0049crc.
Xu, M., Jin, Z., Ohm, J., Schwarz, P., Rao, J., Chen, B. 2018. Improvement of the antioxidative activity of soluble phenolic compounds in chickpea by germination. Journal of Agricultural and Food Chemistry. p. 6179-6187.
Malalgoda, M., Ohm, J., Manthey, F.A., Elias, E.M., Simsek, S. 2019. Quality characteristics and protein composition of durum wheat cultivars released in the last 50 years. Cereal Chemistry. 96:508–519. https://doi.org/10.1002/cche.10151.
Lan, Y., Xu, M., Ohm, J., Chen, B., Rao, J. 2019. Solid dispersion based spray drying improves solubility and mitigate beany flavor of pea protein isolate. Food Chemistry. 278: 665–673. https://doi.org/10.1016/j.foodchem.2018.11.074.
