Location: National Programs
Project Number: 0500-00053-003-30-G
Project Type: Grant
Start Date: Apr 13, 2010
End Date: Apr 12, 2013
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.
Analyze protease activity and its effect of gluten proteins. Characterize rheological properties and baking performance of flours and dough with different DON levels.