Whole Grains: Processing, Fiber, Color, and Phytonutrients
Wheat Genetics, Quality Physiology and Disease Research
Project Number: 5348-43440-006-06
Start Date: Sep 01, 2009
End Date: Aug 31, 2014
Our long-term goal is to facilitate increased consumption of dietary fiber and phytonutrients by increasing the fiber and phytonutrient density of wheat, and by increasing consumer acceptance of whole grain foods. Our research will: (1) Determine the effects of product processing on fiber, phenolic composition, and antioxidant activity in two model foods, bread and pancakes, made from whole grain and white flour. (2) Determine the genetic variation for fiber, phenolics, antioxidants, and color quality in wheat varieties across the U.S. (3) Understand the interactions of polyphenol oxidase, phenolics, and antioxidants in modifying fiber, phenolics, and food product color during processing.
Our research addresses all three priorities of Program 93439: (1) characterizing the interactions of arabinoxylan fiber, phenolics, and antioxidants during processing, (2) developing analytical methods for phenolics and antioxidants, and (3) determining physico-chemical characteristics of bioactive compounds (arabinoxylans, phenolics, and antioxidants) during processing. This research has highly significant implications for the development of more nutritious and appealing wheat foods.