Location: Grain Quality and Structure Research
Project Number: 3020-44000-027-005-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Sep 1, 2022
End Date: Aug 31, 2025
Using single kernel NIR sorting technology to study the impact of sorting on milling, flour quality and application functionality of the sorted hard winter wheat portions
Collaborate with hard winter wheat breeders to obtain wheat samples of representative varieties each year for the research; Establish NIR calibration models for wheat protein and wheat starch contents and sort wheat kernels into portions with designated property traits; Study the milling quality of sorted portions (flour yield, protein, ash content, Farinograph, etc.); Study the characteristics of proteins in the flours from the sorted portions; Study the characteristics of starch in the flours from the sorted portions (rheology properties, RVA, DSC, amylose/amylopectin features); Explore the baking applications for each flour type based on their physical and chemical properties and study their performance in different food applications (cake, cookies, bread, noodle, or other products).