Objective:
This project will further the knowledge of the relationships between gluten strength, rheological properties, and rapid predictive tests for wheat functional quality.

Approach:
Samples (15) of pure variety hard red spring wheat will be milled into flour. Gluten extraction procedures, involving variation of solvents, pH, and centrifugation will be optimized to accentuate differences among cultivars. Rheological tests will be developed that also accentuate these differnces. Near-infrared models for gluten rheologial parameters will be developed.