Project Number: 1275-44000-007-05
Project Type: Reimbursable

Start Date: Aug 30, 2006
End Date: Aug 30, 2011

Objective:
This project will further the knowledge of the relationships between gluten strength, rheological properties, and rapid predictive tests for wheat functional quality.

Approach:
Samples (15) of pure variety hard red spring wheat will be milled into flour. Gluten extraction procedures, involving variation of solvents, pH, and centrifugation will be optimized to accentuate differences among cultivars. Rhiological tests will be developed that also accentuate these differences. Near-infrared models for gluten rheological parameters will be developed.