Location: Wheat Health, Genetics, and Quality Research
Project Number: 2090-30600-001-004-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Aug 1, 2025
End Date: Jul 31, 2028
Objective:
The objectives of this cooperative agreement are to study the aspects of of wheat and pulse nutrition and end-use quality that are impacted by lipids and fatty acids.
Approach:
The nutritional and quality aspects of wheat and pulses will be evaluated in consultation with the ARS Principle Investigator and published literature. Goals of potential outcomes will be improved flavor and shelf-life of finish products, improved nutrition trough enhanced fatty acid profiles, and improved overall end-use quality through better texture and volume of baked products.