Location: Cereal Crops Research
Project Number: 5442-43440-008-00
Start Date: Sep 10, 2004
End Date: Jul 05, 2009
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.