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Research Project:
EFFECT OF FHB ON WHEAT QUALITY
Project Number: 0500-00053-003-30
Project Type:
Grant
Start Date: Apr 13, 2010
End Date: Apr 12, 2013
Objective:
Determine the effect DON on physiochemical properties of HRS wheat in relation to end-product quality, and determine the effect DON has on rheological
properties of HRS wheat dough.
Approach:
Analyze protease activity and its effect of gluten proteins. Characterize rheological properties and baking performance of flours and dough with different DON levels.
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Last Modified: 06/19/2013
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