Location: Grain Quality and Structure Research
Project Number: 3020-44000-027-004-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Sep 1, 2022
End Date: Aug 31, 2023
Utilize low falling number wheat as other food ingredients if not suitable for bread making. Dry heat treatment of low FN wheat or flour could be a practical way of utilizing such wheat/flour (not good for bread) for cake applications
1. Collaborate with the wheat genetics unit to grow and collect samples of wheat varieties with normal and low FN. 2. Evaluate milling performance and flour quality of collected wheat samples. 3. Test flours (normal, low FN, and dry heat-treated flours) for quality and dough properties, which will include the basic compositional moisture, protein and ash contents, Farinograph for flour water absorption and dough mixing stability, some carbohydrate-related properties such as RVA, DSC, total starch, amylose/amylopectin ratio tests, protein quality analyses (glutenin, gliadin contents and molecular size distributions etc.) 4. Study the mechanism of changes during heat treatment, especially, lipids related changes in the process and their roles in the cake batter. 5. Explore the feasibility of commercialization of clean-label cake flour from low FN wheat and its applications in other RTE products.