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United States Department of Agriculture

Agricultural Research Service

Title: New Uses for Wheat and Modified Wheat Products

Authors
item Graybosch, Robert
item Liu, Ruihai - CORNELL UNIVERSITY
item Madl, Ronald - KANSAS STATE UNIVERSITY
item Cheng Shi, Yong - KANSAS STATE UNIVERSITY
item Wang, Donghai - KANSAS STATE UNIVERSITY
item Wu, Xiaorong - KANSAS STATE UNIVERSITY

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: January 15, 2009
Publication Date: June 1, 2009
Citation: Graybosch, R.A., R.H. Liu, Ronald L. Madl, Y-C Shi, D. Wang and X. Wu. 2009. New uses for wheat and modified wheat products. Pp. 521-550, In: B.F. Carver, ed. Wheat: Science and Trade. Wiley-Blackwell, Ames, IA. Publication Date June 1, 2009.

Technical Abstract: Hard wheat from the Great Plains historically has been used as a source of flour for the production of leavened bakery products. However, potentially applications of wheat in both new markets and new products has necessitated the need to develop wheats with novel processing attributes. The most logical new application to pursue was hard white wheat. It was already developed, it had clearly identified markets, and the markets had expressed growing demand. Other important targests include altered protein quality, including aspects such as gluten strength, hydration rate, and tortilla quality. While modifying the protein so that it was less reactive to gluten sensitive individuals has been recognized as an important goal, it has been given low priority because of its perceived technical difficulty. Since sensitive individuals are reacting to the gliadin proteins, it is unlikely that reactive sites on this major wheat protein can be modified without significantly affecting the functionality, as well. Modification of wheat starch is a more attainable goal. Potential modifications include the development of low glycemic index starch, to facilitate weight control Waxy wheat has been in the process of development without a clear market. However, as it is now nearing limited release, research is finding use to replace the function of modified starch in certain baking applications with a cleaner label. Further modification may produce interesting new products. Fermentation of waxy starch is more efficient compared with normal ratios of amylose:amylopectin. This may lead to potentially valuable uses for wheat starch in industrial applications. Other potential modifications of wheat for emerging markets include: 1) Wheats with low polyphenol oxidase (PPO) for application in Asian foods; 2) Wheats with elevated levels of antioxidants; 3) High yielding wheat varieties for animal feeding that would be characterized by waxy starch and reduced phytate content.

Last Modified: 10/25/2014
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