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Research Project:
Evaluation of Waxy Wheat Starch and Gluten
Location:
Wheat, Sorghum and Forage Research
Project Number: 5440-21000-025-01
Project Type:
Start Date: Apr 21, 2004
End Date: Dec 31, 2005
Objective:
1. To determine the commercial feasibility of winter waxy (amylose-free) wheats produced in Great Plains environments.
2. To identify commercial applications for amylose-free starch isolated from pilot-scale extractions of waxy wheat grain.
3. To determine the efficiency of gluten extraction from waxy wheats.
4. To identify limitations of waxy wheats in terms of grain quality traits that might limit industrial applications. To devise schemes to correct any such deficiencies via traditional breeding
Approach:
Approximately 50 acres of winter waxy wheat will be seeded and produced under irrigation in western Nebraska. Agronomic practices will be established to insure optimal grain quality characteristics in terms of seed size, volume weight, and protein content. Approximately 4000 bushels of waxy wheat will be produced and delivered to industry cooperator for pilot scale testing. Waxy wheat will be milled to flour using Kice Short Flow unit or a flour mill. Extraction rate will be reported. Depending again on the quantity of waxy wheat flour, starch and gluten will be produced using Hydrocyclone or modified Martin process. Gluten yield and quality and baking performance will be measured. Waxy wheat starch (native) will be dried, and some will be modified and subsequently dried. Analytical and pasting properties of native and modified wheat starches will be reported. For waxy wheat to have great commercial potential, it should have good gluten yield and quality. The starch should be full waxy, and consistently exhibit greater thickening power than the non-waxy counterpart. Starch and gluten will be formulated them into finished products, and send the starch or gluten as samples for customer evaluation.
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