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ARS Home » Midwest Area » Wooster, Ohio » Corn, Soybean and Wheat Quality Research » Research » Research Project #438908

Research Project: Protein and Kernel Hardness Profiles of Eastern Soft Wheat Desirable for Making Noodles and Tortilla

Location: Corn, Soybean and Wheat Quality Research

Project Number: 5082-43440-002-06-S
Project Type: Non-Assistance Cooperative Agreement

Start Date: Aug 15, 2020
End Date: Feb 14, 2022

Objective:
Our overall objective is to develop the profiles of grain protein characteristics and kernel hardness of eastern soft wheat desirable for making noodles and tortillas. 1. Determine the role of protein content, strength and composition on the processing and quality of noodles and tortillas. 2. Determine the influences of kernel hardness and starch damage on dough mixing, dough sheeting, and quality of noodles and tortillas.

Approach:
Wheat grain samples of varying degrees of kernel hardness, protein content and protein strength will be obtained for use in the proposed project. Wheat grain selected based on the grain characteristics including kernel hardness and protein content measured using standard techniques will be milled to flour and analyzed for protein content and strength, starch damage, water absorption, and dough mixing properties. The protein strength of wheat flour will be assessed using standard biochemical tests, gluten yield and properties and molecular composition of protein. White salted noodles and tortillas will be prepared to assess the dough mixing and sheeting properties and product quality attributes including texture of both products and shelf-life of tortillas. The obtained results will be used to identify protein content, strength, and composition desirable for optimum quality in the manufacturing of tortillas and noodles. The influences of kernel hardness and damaged starch content on water absorption for making noodles and tortillas, their textural properties, and shelf-life of tortillas will be determined to identify ranges of appropriate kernel hardness and damaged starch content able to produce good quality products.