Location: Cereal Crops Research
2020 Annual Report
Objectives
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.
Progress Report
This is the final report for Project 3060-43440-014-00D, which has been replaced by Project 3060-43440-015-00D.
Sub-objective 1.A: Consumption of whole grain flour is recommended due to health benefits. However, demand of whole grain flour is limited due to low processing and end-product quality. Wheat flour quality is significantly affected by milling conditions such as wheat tempering and mill design. However, only a few reports have been available regarding experimental whole grain milling procedures in hard red spring (HRS) wheat. Therefore, an experiment was performed to examine the influence of different tempering conditions on kernel, whole-grain milling, and bread-making characteristics using two experimental whole grain milling procedures in HRS wheat. Tempering moisture level was identified as a primary factor that influences most milling and bread-making quality characteristics. The results also indicated consistency between two milling procedures in evaluating wheat samples. The information attained in this research is valuable to optimize the experimental whole wheat milling procedure for quality evaluation in HRS wheat. This information will also be valuable for expanding our understanding of the associations between kernel characteristics and whole-grain processing and end-use quality in HRS wheat.
Sub-objective 1.B and 1.C: Mixing characteristics are important because they are closely associated with the function of wheat gluten and strongly influence breadmaking quality. Research was performed to improve the evaluation of mixing characteristics in HRS wheat. A total of 132 samples, which were collected from four locations over two years, were milled and analyzed for mixing characteristics using a mixograph. The mixing profile data was modeled to non-linear equations. The model parameters were investigated for their associations with whole wheat breadmaking quality traits. Whole wheat bread-making quality characteristics were also obtained from the same sample and evaluated to determine the influence of growing environment and genotypes. The information obtained from this research will help the evaluation of whole wheat bread-making quality in HRS wheat breeding programs and wheat-based industry.
Sub-objective 2.A and 2.B: Protein and arabinoxylan are important biochemical components that influence breadmaking quality in wheat. However, few reports on protein and arabinoxylan in relation to whole wheat breadmaking quality in HRS wheat are available. Research was performed to investigate variation of protein size distribution and arabinoxylan content and their associations with quality characteristics for hard red spring wheat. Protein size distribution and arabinoxylan content were analyzed for 132 wheat samples and investigated for their associations with whole bread-making quality. Near infrared spectra were also collected from the same 132 samples. This research identified the protein and fiber components that have significant associations with whole wheat bread-making quality in HRS wheat. The prediction models were developed to predict the protein and fiber components using the near infrared spectra. More work will be performed to improve the accuracy of prediction models. The near infrared models will help to determine those parameters without using complex and time-consuming analytical procedures. The information obtained from this research will contribute to improving evaluation of whole wheat bread-making quality in HRS wheat breeding programs and the milling and bread-making industries.
Sub-objective 3.A: ARS researchers in Fargo, North Dakota, evaluated and reported end-use quality traits on approximately 3700 samples of hard spring and durum wheat. Samples were submitted by private and public wheat breeders involved in wheat germplasm improvement and by scientists involved in gene mapping to identify quantitative trait loci associated with end-use quality traits. ARS provided over 40 different tests related to wheat kernel characteristics, milling performance, and flour, semolina, dough, and baking quality. Reports were provided to wheat breeders and other federal, state, and private organizations with an interest in end-use quality. In the last five years, this work contributed to the release of five hard spring wheat cultivars from the University of Minnesota, three hard spring wheat cultivars from South Dakota State University, two durum wheat cultivars from North Dakota State University, one durum wheat cultivar from Montana State University, and 19 Great Plains-adapted waxy winter wheat germplasms by the USDA-ARS, in cooperation with the University of Nebraska.
In cooperation with the Wheat Quality Council (WQC), an average of nine experimental lines of hard spring wheat that were grown at up to six locations in Minnesota, Montana, North Dakota, and South Dakota were evaluated along with the check cultivar Glenn every year. ARS tested each line for kernel, milling, flour, dough, and bread-baking quality traits, coordinated the baking quality test results from 13 independent public and private testing laboratories, and analyzed the data. Results were published, presented, and discussed at the annual WQC meeting. Interactions with the WQC served as a means to obtain industry feedback on the milling and baking quality traits of advanced experimental lines of wheat that are considered for release into commercial production. A 2019 variety survey showed that all of the top five hard spring wheat cultivars planted in North Dakota and Minnesota were tested by the WQC program.
Sub-objective 3.B: Oat samples (fiscal year 2016, 212 samples; fiscal year 2017, 293 samples; fiscal year 2018, 183 samples; fiscal year 2019, 325 samples) from the Spring Uniform Oat Performance Nursery were analyzed for important biochemical components such as protein, beta-glucan, and oil content. Oat groat physical characteristics were analyzed using a single kernel characterization system. We also analyzed protein, beta-glucan, and oil content of approximately 1000 samples for the North Dakota State University oat breeding program. Near infrared and infrared spectra were collected to develop and improve prediction models of oat quality components. The models will help to rapidly determine quality parameters. A preliminary experiment was performed to characterize oat proteins using liquid chromatography. This work will aid the release of oat cultivars with improved quality traits (including nutritionally important biochemical components), increase the market value and consumption of U.S. oats, and benefit human health.
Accomplishments
1. Development of improved wheat germplasm. ARS researchers at 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 spring and durum wheat for commercial production. Specifically, this work contributed to the releases of the hard spring wheat cultivars "MN-Torgy" by the University of Minnesota and "Driver" by South Dakota State University, and the durum wheat cultivar MTD16005 (currently unnamed) by Montana State University in 2020. "Driver" was released for its Fusarium Head Blight tolerance, excellent straw strength, and high grain protein. "MN-Torgy" was released for its high yields, straw strength, and good end-use quality traits. According to a report from the Minnesota Agricultural Experiment Station, "MN-Torgy" finished 3rd out of 30 entries in the Uniform Regional Nursery trials in 2017 and 2018. "MTD16005" was released for its low cadmium accumulation, high yield, and good pasta quality traits, such as high protein, increased pasta firmness, and good color. According to a report from Montana State University, "MTD16005" significantly yielded more than the top grown cultivars "Divide", "Joppa", "Tioga", and "Alzada". These three cultivar releases have great potential to benefit wheat producers, milling and baking industries, and overseas customers who require high standards in the quality of wheat to meet their evolving needs.
2. Effects of pre-harvest glyphosate application on spring wheat quality characteristics. Glyphosate was the most widely used herbicide in the world from 1996 to 2014. It is also commonly used as a drying agent to aid harvest during wheat cultivation. It is generally applied approximately seven days prior to harvest when the crop is nearly ripe to enhance uniform crop maturation. The effect of the application time of glyphosate on wheat quality has not been examined thoroughly. ARS researchers in Fargo, North Dakota, conducted research to determine the influence of glyphosate application time on wheat quality characteristics and found that glyphosate application affected wheat quality characteristics. The information obtained from this experiment provides a reference to determine the application time of glyphosate-based herbicides to maintain bread-making quality as well as to promote timely harvest for hard red spring wheat.
3. Comparison of different experimental breadmaking methods for flour quality evaluation in hard red spring wheat. Experimental breadmaking is the ultimate test for wheat end-use quality. There are variable experimental breadmaking methods. However, no extensive research has recently been performed to identify a suitable experimental breadmaking method for the evaluation of hard red spring (HRS) wheat. ARS researchers in Fargo, North Dakota, investigated the consistency of different breadmaking methods for evaluation of HRS wheat. A suitable experimental bread-making method was identified for bread-making quality evaluation in this research. The method appeared to be better for variety evaluation in HRS wheat breeding because of expediency and consistency. We also tested various quality evaluation methods. When compared with other flour testing methods, solvent retention capacity using lactic acid solution was found to be more predictive of breadmaking quality. Since the solvent retention capacity test requires small quantity of sample it is especially useful for end-use quality evaluation of varieties in wheat breeding where the sample quantity is limited. This research provides valuable insights that help identify an experimental breadmaking procedure and a flour quality test method that will be useful for evaluation of HRS wheat end-use quality in plant breeding programs and the wheat processing industry.
4. Evaluation of vacuum steam pasteurization of hard red spring wheat on flour quality and pathogen reduction. There is a demand in the milling industry for a process that reduces pathogens in wheat kernels. Vacuum steam treatment is a promising technology for pasteurization of wheat kernels. However, vacuum steam treatment can compromise wheat functional quality due to high processing temperature. Heat treatment of wheat kernels substantially degrades processing and product quality of milled flour. ARS researchers in Fargo, North Dakota, performed research to identify the optimum temperature level of vacuum steam to treat wheat kernels without degrading flour bread-making quality. The optimum temperature was identified to be 65C. The vacuum steam treatment at 65C also achieved significant reduction in populations of pathogens, showing that the longer treatment time was the more effective in reducing pathogen populations as well. Vacuum steam pasteurization showed potential as an effective pasteurization method for the flour milling industry. This information will be a valuable reference to improve safety of flour products in wheat-based industry.
Review Publications
Malalgoda, M., Ohm, J., Ransom, J.K., Howatt, K., Simsek, S. 2020. Effects of pre-harvest glyphosate application on spring wheat quality characteristics. Agriculture. 10(4):1-16.
Baasandorj, T., Ohm, J., Simsek, S. 2020. Comparison of different experimental breadmaking methods and their associations with flour quality parameters in hard red spring wheat. Cereal Chemistry. 97:515-526.
Shen, P., Gao, Z., Xu, M., Ohm, J., Rao, J., Chen, B. 2020. The impact of hempseed dehulling on chemical composition, structure properties and aromatic profile of hemp protein isolate. Food Hydrocolloids. 106:1-9. https://doi.org/10.1016/j.foodhyd.2020.105889.
Lan, Y., Ohm, J., Chen, B., Rao, J. 2019. Phase behavior, thermodynamic and microstructure of concentrated pea protein isolate-pectin mixture: Effect of pH, biopolymer ratio and pectin charge density. Food Hydrocolloids. 101:105556. https://doi.org/10.1016/j.foodhyd.2019.105556.
Malagoda, M., Ohm, J., Simsek, S. 2019. Celiac antigenicity of ancient wheat species. Foods. 8(12):675. https://doi.org/10.3390/foods8120675.
Lan, Y., Ohm, J., Chen, B., Rao, J. 2020. Physicochemical properties and aroma profiles of flaxseed proteins extracted from whole flaxseed and flaxseed meal. Food Hydrocolloids. 104:105731.
Gao, Z., Shen, P., Lan, Y., Cui, L., Ohm, J., Chen, B., Rao, J. 2020. Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate. Food Research International. 131:109045. https://doi.org/10.1016/j.foodres.2020.109045.
Rao, J., Qi, X., Simsek, S., Chen, B., Ohm, J. 2020. Viability of Lactobacillus rhamnosus GG microencapsulated in alginate/chitosan hydrogel particles during storage and simulated gastrointestinal digestion: Role of chitosan molecular weight. Soft Matters. 16:1877-1887. https://doi.org/10.1039/C9SM02387A.
Lan, Y., Ohm, J., Chen, B., Rao, J. 2019. Phase behavior and complex coacervation of concentrated pea protein isolate - beet pectin solution. Food Chemistry. 307:125536.
Xu, M., Jin, Z., Ohm, J., Schwarz, P., Rao, J., Chen, B. 2019. Effect of germination time on antioxidative activity and composition of yellow pea soluble free and polar soluble bound phenolic compounds. Food & Function. 10:6840-6850. https://doi.org/10.1039/C9FO00799G.
Malalgoda, M., Ohm, J., Ransom, J.K., Howatt, K., Simsek, S., Green, A. 2020. Pre-harvest glyphosate application during wheat cultivation: Effects on wheat starch physicochemical properties. Journal of Agricultural and Food Chemistry. 68(2):503-511. https://doi.org/10.1021/acs.jafc.9b06456.
