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United States Department of Agriculture

Agricultural Research Service

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.

Last Modified: 7/25/2014
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