Progress 04/21/04 to 12/31/07
Outputs
Progress Report Objectives (from AD-416) 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 (from AD-416) 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. Significant Activities that Support Special Target Populations The goal of this project was to identify, in cooperation with a corporate partner, the commercial potential of gluten and starch extracted from the grain of waxy wheat. Technical difficulties with gluten and starch extraction were encountered during the four years the project was in effect. This project was terminated one year early per request of the cooperator. ADODR monitoring activities to evaluate research progress included conference calls, meetings with the cooperator's personnel, and site visits.
Impacts
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Progress 10/01/06 to 09/30/07
Outputs
Progress Report Objectives (from AD-416) 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 (from AD-416) 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. Significant Activities that Support Special Target Populations This report documents research conducted under a Non-Funded Cooperative Agreement between ARS and MGP Ingredients, Inc. Additional details of research can be found in the report for the in-house associated project 5440-21000-025-00D, Genetic Improvement and Evaluation of Hard Winter and Spring Wheats. The goal of this project is to determine the commercial feasibility of winter waxy(amylose-free) wheats produced in Great Plains environments. Production of 90,000 pounds of two waxy wheat experimental lines were harvested from research plots at Mead, NE. Samples will be transported to a commercial starch company for pilot-scale milling. Technical problems associated with gluten recovery from waxy wheats during commercial processing will be addressed. The two waxy wheat breeding lines, NX03Y2489 and NWX03Y2459 also were entered in the USDA- ARS coordinated Northern Regional Performance Nursery. Preliminary results indicated grain yields were equivalent of the wild-type check cultivars Nuplains and Wesley. ADODR monitoring activities to evaluate research progress included conference calls, meetings with the cooperator's personnel, and site visits to field plot locations.
Impacts
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Progress 10/01/05 to 09/30/06
Outputs
Progress Report 4d Progress report. This report serves to document research conducted under a non-funded cooperative agreement between ARS and MGP Ingredients, Inc. Additional details of research can be found in the report for the parent project 5440-21000-025-00D. 235,410 pounds of waxy wheat were milled at a commercial flour mill yielding 167,244 pounds of flour (71% yield). The waxy wheat reacted like soft wheat during the bolting process. Starch recovery was low, but acceptable. Recovered gluten was also low, and the appearance of gluten stream in the hydrocyclone gluten screens was not typical. No operational issues were encountered with spray drying of waxy wheat starch. During drum drying steam pressure on the drum drier had to be reduced as the starch seemed to gelatinize fairly quickly. It acted like pregelatinized modified (hydroxypropylated) normal wheat starch. Flash-dried gluten from waxy wheats had fair vitality and 82.2% protein. Technical problems
associated with gluten recovery from waxy wheats during commercial processing will need to be overcome before utilization of waxy wheat starch is economically feasible.
Impacts
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Progress 10/01/04 to 09/30/05
Outputs
4d Progress report. This report serves to document research conducted under a non-funded cooperative agreement between ARS and MGP Ingredients, Inc. Additional details of research can be found in the report under the parent project, #5440-21000-025-00D, entitled, Genetic Improvement and Evaluation of Hard Winter and Spring Wheats. This goal of this project is to identify, in cooperation with a corporate partner, the commercial potential of gluten and starch extracted from the grain of waxy wheat. Waxy wheat produces endosperm starch consisting only of amylopectin, as opposed to the mixture of amylase and amylopectin found in typical wheat starch. Identification of commercial uses of waxy wheat is crucial to its establishment as an alternative crop in the U.S. A large-scale grain increase of waxy wheat was accomplished by seeding seven waxy winter wheat lines under irrigation in western Nebraska. The grain was delivered to the corporate partner for extraction and
characterization of gluten and starch products. Technical difficulties with gluten and starch extraction were encountered, but fully functional products were obtained, and are being used as substrates for additional experimentation.
Impacts
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Progress 10/01/03 to 09/30/04
Outputs
4. What were the most significant accomplishments this past year? This report services to document research conducted under a non-funded cooperative agreement between ARS and MGP Ingredients, Inc. Additional details of research can be found in the report under the parent project, #5440-21000-025-00D, titled GENETIC IMPROVEMENT AND EVALUATION OF HARD WINTER AND SPRING WHEATS. The goal of this project is to identify, in cooperation with a corporate partner, the commercial potential of gluten and starch extracted from the grain of waxy wheat. Waxy wheat produces endosperm starch consisting only of amylopectin, as opposed to the mixture of amylose and amylopectin found in typical wheat starch. Identification of commercial uses of waxy wheat is crucial to its establishment as an alternative crop in the U.S. During FY2004, a large-scale grain increase of waxy wheat was accomplished by seeding seven waxy winter wheat lines under irrigation in western Nebraska. Pending
successful harvest, the grain will be delivered to the corporate partner for extraction and characterization of gluten and starch products.
Impacts
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