Source: KANSAS STATE UNIV submitted to NRP
IMPACTS OF SINGLE KERNEL NIR SORTING ON HARD WINTER WHEAT QUALITY, FLOUR FUNCTIONALITY AND APPLICATIONS
Sponsoring Institution
Agricultural Research Service/USDA
Project Status
ACTIVE
Funding Source
USDA COOPERATIVE AGREEMENT
Reporting Frequency
Annual
Accession No.
0442970
Grant No.
(N/A)
Cumulative Award Amt.
(N/A)
Proposal No.
(N/A)
Multistate No.
(N/A)
Project Start Date
Sep 1, 2022
Project End Date
Aug 31, 2025
Grant Year
(N/A)
Program Code
[(N/A)]- (N/A)
Recipient Organization
KANSAS STATE UNIV
(N/A)
MANHATTAN,KS 66506
Performing Department
(N/A)
Non Technical Summary
(N/A)
Animal Health Component
40%
Research Effort Categories
Basic
50%
Applied
40%
Developmental
10%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
2031520200020%
5021540200020%
2031541200020%
5021542200020%
2031544200020%
Knowledge Area
203 - Plant Biological Efficiency and Abiotic Stresses Affecting Plants; 502 - New and Improved Food Products;

Subject Of Investigation
1540 - Hard red winter wheat; 1520 - Grain sorghum; 1542 - Soft red wheat; 1541 - Hard red spring wheat; 1544 - Hard white wheat;

Field Of Science
2000 - Chemistry;
Goals / Objectives
Using single kernel NIR sorting technology to study the impact of sorting on milling, flour quality and application functionality of the sorted hard winter wheat portions
Project Methods
Collaborate with hard winter wheat breeders to obtain wheat samples of representative varieties each year for the research; Establish NIR calibration models for wheat protein and wheat starch contents and sort wheat kernels into portions with designated property traits; Study the milling quality of sorted portions (flour yield, protein, ash content, Farinograph, etc.); Study the characteristics of proteins in the flours from the sorted portions; Study the characteristics of starch in the flours from the sorted portions (rheology properties, RVA, DSC, amylose/amylopectin features); Explore the baking applications for each flour type based on their physical and chemical properties and study their performance in different food applications (cake, cookies, bread, noodle, or other products).