Author
 |
Bietz, Jerold |
|
Submitted to: Wheat Newsletter
Publication Type: Trade Journal Publication Acceptance Date: 8/15/1997 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: Because of the critical importance of wheat in our diets and to U.S. agriculture, the USDA's National Center for Agricultural Utilization Research (NCAUR) at Peoria, IL, has long studied its gluten proteins to explain wheat's nature and guide its improvement and utilization. Applied research has led to new food and nonfood products, while fundamental studies have supplied basic knowledge for the future. Wheat gluten has many unique properties. Peoria scientists have developed ways to isolate and analyze gluten, showing much about how it influences wheat's properties and quality. These studies, described in many published reports, have helped breed better wheats, identify varieties and classes, and improve breadmaking quality. Other studies have optimized processing, byproduct utilization, and nonfood uses. These studies made NCAUR a world leader in wheat research and have helped maintain and enhance U.S. wheat quality and utilization. Today, the need for continuing wheat research is as great as ever. It will enable us to compete in the world marketplace, will provide new outlets for wheat, and will help us respond to new challenges as they occur. |
