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United States Department of Agriculture

Agricultural Research Service

Research Project: Whole Grains: Processing, Fiber, Color, and Phytonutrients

Location: Wheat Genetics, Quality Physiology and Disease Research

2010 Annual Report


1a.Objectives (from AD-416)
Our long-term goal is to facilitate increased consumption of dietary fiber and phytonutrients by increasing the fiber and phtonutrient density of wheat, and by increasing consumer acceptance of whole grain foods. Our reserach will: (1) Determine the effects of product processing on fiber, phenolic composition, and antioxidant activity in two model foods, bread and pancakes, made from whole grain and white flour. (2) Determine the genetic variation for fiber, phenolics, antioxidants, and color quality in wheat varieties across the U.S. (3) Understand the interactions of polyphenol oxidase, phenolics, and antioxidants in modifying fiber, phenolics, and food product color during processing.


1b.Approach (from AD-416)
Our research addresses all three priorities of Program 93439: (1) characterizing the interactions of arabinoxylan fiber, phenolics, and antioxidants during processing, (2) developing analytical methods for phenolics and antioxidants, and (3) determining physico-chemical characteristics of bioactive compounds (arabinoxylans, phenolics, and antioxidants) during processing. This research has highly significant implications for the development of more nutritious and appealing wheat foods. Documents Reimbursable (AFRI). Log 39432.


3.Progress Report

Increased consumption of whole grains, especially wheat, can reduce cancer and cardio-vascular disease due to dietary fiber and phenolic antioxidants. Yet, remarkably little is known about the fate of fiber (arabinoxylans) and phenolics during wheat food processing. Our long-term goal is to facilitate increased consumption of dietary fiber and phytonutrients by increasing the fiber and phytonutrient density of wheat, and by increasing consumer acceptance of whole grain foods. Our research will: 1. Determine the effects of product processing on fiber, phenolic composition, and antioxidant activity in two model foods, bread and pancakes, made from whole grain and white flour. 2. Determine the genetic variation for fiber, phenolics, antioxidants, and color quality in wheat varieties across the U.S. 3. Understand the interactions of polyphenol oxidase, phenolics, and antioxidants in modifying fiber, phenolics, and food product color during processing. Our research addresses three priorities. Characterizing the interactions of arabinoxylan fiber, phenolics, and antioxidants during processing; developing analytical methods for phenolics and antioxidants; and determining physico-chemical characteristics of bioactive compounds (arabinoxylans, phenolics, and antioxidants) during processing. This research has highly significant implications for the development of more nutritious and appealing wheat foods. ADODR monitoring: Cooperator's and Co-PDs performance are monitored frequently via face-to-face meetings, e-mail and phone communication; program goals and accomplishments are regularly reviewed and adjusted as necessary; budget activity and expenditures are monitored on ARS’s behalf.

Progress during the reporting period includes acquisition of Regional Nursery samples, completion of milling and baking analyses, and the recruitment and hiring of a PhD student through Washington State University.


Last Modified: 4/18/2014
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