Skip to main content
ARS Home » Midwest Area » Wooster, Ohio » Corn, Soybean and Wheat Quality Research » Research » Research Project #440952

Research Project: Associations of Wheat Protein Quantity and Quality with Dough Mixing, Sheeting and Cracker Baking Quality

Location: Corn, Soybean and Wheat Quality Research

Project Number: 5082-43440-002-008-A
Project Type: Cooperative Agreement

Start Date: Aug 1, 2021
End Date: Sep 30, 2023

Determine the impact of wheat protein characteristics on the gluten and dough sheet properties, and the quality of crackers under low-level hydration conditions.

We will determine the relationship between protein characteristics and gluten molecular structure as related to dough properties and cracker quality. Two sets of flour will be used: 1) varying protein content and similar protein quality/composition and 2) varying protein quality/composition and similar protein content. After mixing with water to achieve a hydration ratio of 35%, crumble size will be measured. After sheeting, length, thickness, resistance to extension, and extensibility of dough sheet, as well as dynamic rheological properties will be determined. The protein content will be measured, as well as gliadin and glutenin content. We will also determine the free sulfhydryl content and compare it among wheat cultivars. SEM micrographs of dough will be obtained to assess the morphology and homogeneity of the gluten network. The effect of flour protein content on protein secondary structure will be determined using IR spectroscopy. Then, we will identify the relationship between gluten secondary structure and dough properties. Crackers will be made with a standard recipe using the two sets of flours. End-product quality will be assessed and related to dough properties and physicochemical characteristics using chemometrics and correlation analysis.