Project Number: 5442-43440-008-00
Project Type: Appropriated

Start Date: Sep 10, 2004
End Date: Sep 09, 2009

Objective:
Evaluate the processing and end-use quality of hard red spring and durum wheat as a function of genetics and environment; investigate similarities and differences in quality traits and gluten strength properties among flour mill streams that affect patent flour; evaluate the influence of pasta processing on the carbohydrate components of semolina, extruded dough, and spaghetti; and identify and characterize unique traits of waxy HRS and durum wheat and determine how these traits affect milling and baking.

Approach:
Evaluate the quality of spring and durum wheat cultivars that will be submitted by Federal, State, and private breeders, and special interest groups. Wheat samples will be obtained from early-generation and advanced breeding lines, including commercial cultivars as controls that typify various breeding programs. Compare the physical and biochemical quality traits among individual flour mill streams/cv/rep that impact dough and bread baking quality in order to identify mill streams that can be used to make superior blends of patent flour. Examine the physical and chemical changes taking place in the starch and other carbohydrate components during milling, pasta processing, and spaghetti drying and cooking. Condition waxy HRS and durum wheat lines and cultivars of non-waxy HRS, durum, and soft white wheat for milling and adjust the milling conditions to optimize product yield. Determine the effect of 0% to 30% waxy HRS or durum wheat flour on staling properties of bagels under controlled storage studies.