|Flour Quality & Composition
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|10-g loaves baked from wheat flour grown with varying amounts of nitrogen during grain fill.|
|10-g loaves baked from wheat flour grown in different temperature regimens, without post-anthesis nitrogen.|
Quality is evaluated by micro-methods in house and in collaboration with USDA Wheat Quality Laboratories in Kansas and Washington. Protein composition is evaluated by methods described in the proteomics section. Effects of environment on composition and quality are evaluated.
DuPont, F.M., Hurkman, W.J., Vensel, W.H., Tanaka, C., Kothari, K.M., Chung, O.K., and Altenbach, S.B. 2006. Protein accumulation and composition in wheat grains: effects of mineral nutrients and high temperature. Eur. J. Agron. (in press)