Project Number: 2090-43440-008-003-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Sep 1, 2018
End Date: Aug 31, 2023
The objectives of this cooperative research are to resolve the underlying molecular and genetic basis(es) of wheat grain quality, specifically traits that confer consumer acceptance and greater marketability.
The molecular structure and regulation of important genetic traits, identification of heritable genetic variance, including quantitative trait loci, effects on processing and food product quality (flour color, grain texture, etc.), and the means of efficiently measuring quality will be sought in consultation with the ARS Principle Investigator and published literature. Traits of immediate interest include grain texture (hard or soft), product discoloration due to polyphneol oxidase and variation in product rheology and texture due to starch structure, composition, and gluten proteins.