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United States Department of Agriculture

Agricultural Research Service


Location: Cereal Crops Research

2007 Annual Report

1a.Objectives (from AD-416)
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.

1b.Approach (from AD-416)
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.

Development of improved wheat germplasm. The Hard Red Spring and Durum Wheat Quality Laboratory (WQL) contributed wheat end use quality data that helped lead to the development of improved wheat germplasm and subsequent release of new cultivars of spring, winter, and durum wheat bred for commercial production. Wheat producers, milling and baking industries, and overseas customers require continual improvement in the quality of wheat cultivars to meet their evolving needs. The WQL provided over 40 different tests related to the physical and biochemical quality traits of the wheat kernel and related milling performance, flour, semolina, dough, baking, and spaghetti processing on over 3800 samples of hard spring, hard winter, and durum wheat lines that were submitted by wheat breeders. The impact lies in the potential release of 2 experimental lines of spring wheat in 2008 and the commercial release of 4 spring wheat cultivars, namely Kuntz, Faller, Briggs, and Ada, in 2007. This research aligns with NP306 Component 1: Quality Characterization, Preservation, and Enhancement, Problem Area 1a. Definition and Basis for Quality.

5.Significant Activities that Support Special Target Populations

6.Technology Transfer

Number of non-peer reviewed presentations and proceedings3
Number of newspaper articles and other presentations for non-science audiences1

Review Publications
Reeves, P.G., Gregoire, B.R., Garvin, D.F., Hareland, G.A., Lindlauf, J.E., Johnson, L.K., Finley, J.W. 2007. Determination of selenium bioavailability from wheat mill fractions in rats by using the slope-ratio assay and a modified Torula yeast-based diet. Journal of Agricultural and Food Chemistry. 55:516-522.

Last Modified: 4/19/2014
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