|Tilley, Michael - Mike|
|Seabourn, Bradford - Brad|
|PARK, SEOK HO|
|Xiao, Zhihua - Susan|
|Brabec, Daniel - Dan|
Submitted to: Wheat Newsletter
Publication Type: Review Article
Publication Acceptance Date: 8/1/2008
Publication Date: 8/1/2008
Citation: Tilley, M., Dowell, F.E., Seabourn, B.W., Wilson, J.D., Bean, S., Maghirang, E.B., Chung, O.K., Park, S., Pearson, T.C., Xie, F., Schober, T.J., Akdogan, H.P., Lookhart, G.L., Caley, M.S., Xiao, Z.S., Arthur, F.H., Casada, M., Bechtel, D.B., Brabec, D.L., Tilley, D.R., Lyne, R.K., Kaufman, R.C. 2008. Wheat Newsletter. 73:173-181.
Technical Abstract: This review was written for readers of the Annual Wheat Newsletter, Volume 53. It summarizes activities on wheat research during 2006 at the U.S. Grain Marketing Research Laboratory (USGMRL). The article includes technical abstracts of research accomplishments from the Grain Quality and Structure Research Unit (GQSRU) and the Engineering Research Unit (ERU). GQSRU reported research projects on wheat starch, protein and compositions in relation to intrinsic end-use quality. GQSRU researchers in the Hard Winter Wheat Quality Laboratory (HWWQL) performed quality assessments that contributed to the release of the wheat cultivars ‘Deliver’, ‘OK Bullet’ and ‘Hatcher’. HWWQL research demonstrated that 5% lactic acid solvent retention capacity is valuable in predicting the loaf volume of bread from hard winter wheat flour, especially for flours with similar protein contents. FT-HATR mid-infrared spectroscopy has been shown to be a useful method for rapid determination of dough mixing parameters in early generation breeding lines that correlate to changes in gluten secondary structure. Starch research has demonstrated the environmental impact on starch size distribution in developing hard red winter wheat over five consecutive years. Trends were observed within varieties between starch size distribution and temperature as well as total precipitation in 10, 17, 28 DAF and just prior to harvest. Research on tortillas demonstrated the changes in textural properties of commercial wheat flour tortillas and effect of emulsifiers on textural properties of whole wheat tortillas during storage. The properties of hard winter wheat flour that relate to breadmaking quality, including flour particle size and levels of protein and protein composition, were investigated. GQSRU researchers collaborated with the Department of Grain Science and Industry, Kansas State University, to determine effect of drying methods on functional properties of pre-cooked wheat flour obtained by extrusion. GQSRU and ERU collaborated on a project with FGIS-GIPSA to evaluate the accuracy of near-infrared spectroscopy (NIRS) for predicting 190 grain, milling, flour, dough, and breadmaking quality parameters using 100 hard red winter (HRW) and 98 hard red spring (HRS) wheat and flour samples. Results indicate that many attributes were correlated to protein content. ERU reported rapid sorting, single kernel and/or NIR technology: to detect wheat kernels with hidden insect infestation using an electrically conductive roller mill; the relationship between single wheat kernel particle size distribution and the Perten SKCS 4100; and using NIR to evaluate shelf life in flat bread. The article ends with a list of publications from the two units.