Location: Corn, Soybean and Wheat Quality Research
Project Number: 5082-43440-002-03-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Sep 1, 2018
End Date: Aug 31, 2022
1. Determine the genotypic variation of Eastern U.S. soft wheat for making food products requiring various degrees of gluten development, 2. Identify the desirable quality traits of wheat grain and establish the quality profiles for each soft wheat food, and 3. Determine the genetic association of those quality traits in collaboration with Cooperator.
A large number of wheat genotypes possessing various degrees of kernel hardness and protein strength and content will be selected from the breeding lines and varieties submitted to the Soft Wheat Quality Laboratory (SWQL) by 16 public and private eastern soft wheat breeding programs for use in the proposed project. Wheat flour samples milled from wheat grains of the selected genotypes will be tested for their suitability for making various soft wheat and extended food products including pancakes, biscuits, crackers, tortillas and noodles. Both wheat grain and flour samples will be subjected to a comprehensive quality characterization to identify the traits crucial for the production of each soft wheat product and their genetic association.