Project Number: 5442-43440-008-01
Project Type: Specific C/A

Start Date: Jul 01, 2002
End Date: Jun 30, 2007

Objective:
To identify and quantify wheat protein subunits that contribute to gluten strength properties in terms of extensibility and elasticity, and to utilize this information in the development of a rapid and objective test method for measuring gluten strength in wheat.

Approach:
Commercial cultivars of hard spring wheat and their corresponding milled flour fractions will be evaluated for similarities and differences in gluten strength properties, as determined by the farinograph and consistograph/alveograph. Gluten and glutenin and gliadin protein subunits will be isolated from the flour and quantified. Relationships will be established between protein quantity and farinograph and consistograph/alveograph measurements in terms of water absorption, dough elasticity and extensibility, energy to mix the dough, dough stability, mix tolerance, and breakdown. The intent is to evaluate the use of NIR technology, not exclusive of other potential technologies, to develop a rapid method for measuring protein and protein subunits that are considered imperative to gluten strength properties.

Project Team

Hareland, Gary Khalil Khan - Professor 701-239-1412

Project Annual Reports

FY 2003   FY 2002

Related National Programs

Plant, Microbial & Insect Genetic Res., Genomics, & Genetic Improv. I (301)   Quality and Utilization of Agricultural Products (306)