Progress 02/28/14 to 09/30/18
Outputs
Target Audience:Cereal Scientists, Food Scientists, wheat producers, wheat end-users, food industry representatives, researchers in cereal and food sciences area, students. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?Research results have and will be published (and presented) in research abstracts and journal articles, and presented at scientific and nonscientific meetings. Some of the research results might also be included in extension bulletins and news releases. The results of this work will be presented to several audiences. The results will be published in a scientific manner in peer reviewed journals to deliver the information to the scientific community in the areas of food and cereal science and technology. By communicating the results of this work to the scientific community further discussion and research can be conducted in order to expand the current research on whole wheat products. The results will also be presented as abstracts at regional and national meetings to provide the information to representatives of the food industry. This will allow the food industry to utilize this information to improve their products and allow for increased utilization of hard red spring wheat. Portions of this research will also be distributed in extension bulletins and news releases to provide information to wheat growers and the general public. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The present investigation indicated that straight dough method with extra 10 min of proofing time was suitable for experimental whole-wheat bread-making in order to differentiate hard red spring wheat samples. Sponge-and-dough method is widely used commercially in the United States. However, it was not thought to be a suitable experimental bread-making method for quality evaluation of whole wheat flour since it is a great equalizer and showed no significant difference for crumb firmness and crumb grain and texture among whole-wheat bread made from different flour types. We also investigated variability of whole-wheat bread-making quality for 21 hard spring wheat cultivars grown at 6 locations in North Dakota. Whole-wheat bread made from grains planted in Hettinger region exhibited the highest whole-wheat bread baking qualities for loaf volume, loaf symmetry, crumb color, and dough handling compared to other locations evaluated. Cultivars were shown to have high contribution to the variability of whole wheat loaf volume and loaf symmetry, showing 47% and 41% contribution respectively. Locations greatly contribute to the variability of whole-wheat baking absorption, showing 89% contribution. These results indicated that the whole-wheat bread quality, in terms of loaf volume and crumb color were largely under genetic control, and breeders can aim at achieving high loaf volume in hard spring wheat. However, more research needs to be conducted in multiple years of growing seasons before definitive conclusions can be made. The objectives of the project are 1) To determine whole wheat bread baking quality of hard red spring wheat varieties. 2.To determine factors impacting the whole wheat bread quality (including a. Determine the effect of bran particle size b. Understand the role of phenolic compounds in yeast fermentation and gluten development c. Understand the macromolecular interactions between non-starch polysaccharides (NSP) and gluten, and NSP and starch.) Economy of North Dakota is largely dependent on agricultural products. Among all the planted crops, HRS wheat is unique and is important for agriculture-based economy of the states. North Dakota is the leader in the USA for production HRS wheat, which is well known for its high protein quality and quantity. Analysis of whole wheat bread quality of HRS wheat will help to expand the HRS wheat end-use market and, consequently will be beneficial for the North Dakota wheat producers and agriculture. Additionally, the proposed project will help to NDSU HRS wheat breeding program to develop wheat varieties that have better whole wheat bread quality. The second part of the research is designed to determine which compounds impact the end product quality of whole wheat breads. Currently, 10 genotypes from 7 different locations are being evaluated for both white and whole wheat bread quality so that we can determine whether whole wheat bread quality correlated with white bread quality or not. Impact Statement: This project insures quality spring wheat varieties are grown in North Dakota which results in more than $5 billion in economic activity annually. Additionally, the wheat quality program performs market development research to improve end-use applications of spring wheat both domestically and internationally.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Khalid, K. H., Manthey, F., & Simsek, S. (2018). Centrifugal milling of wheat bran. Cereal Chemistry, 95(2), 330-341.
|
Progress 10/01/16 to 09/30/17
Outputs
Target Audience:Cereal Scientists, Food Scientists, wheat producers, wheat end-users, food industry representatives, researchers in cereal and food sciences area, students. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The present investigation indicated that straight dough method with extra 10 min of proofing time was suitable for experimental whole-wheat bread-making in order to differentiate hard red spring wheat samples. Sponge-and-dough method is widely used commercially in the United States. However, it was not thought to be a suitable experimental bread-making method for quality evaluation of whole wheat flour since it is a great equalizer and showed no significant difference for crumb firmness and crumb grain and texture among whole-wheat bread made from different flour types. We also investigated variability of whole-wheat bread-making quality for 21 hard spring wheat cultivars grown at 6 locations in North Dakota. Whole-wheat bread made from grains planted in Hettinger region exhibited the highest whole-wheat bread baking qualities for loaf volume, loaf symmetry, crumb color, and dough handling compared to other locations evaluated. Cultivars were shown to have high contribution to the variability of whole wheat loaf volume and loaf symmetry, showing 47% and 41% contribution respectively. Locations greatly contribute to the variability of whole-wheat baking absorption, showing 89% contribution. These results indicated that the whole-wheat bread quality, in terms of loaf volume and crumb color were largely under genetic control, and breeders can aim at achieving high loaf volume in hard spring wheat. However, more research needs to be conducted in multiple years of growing seasons before definitive conclusions can be made.
Publications
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2017
Citation:
Khalid, K.H., Ohm, J.B., Simsek*, S. 2017. Whole wheat bread: Effect of bran fractions on dough and end-product quality. Journal of Cereal Science. Article in press.
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Mendis, M., Leclerc, E., Simsek*, S. 2017. Arabinoxylan hydrolyzates as immunomodulators in CACO-2 and HT-29 colon cancer cell lines. Food & Function. 8:220-231.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Ransom, J., Simsek, S, Schatz, B., Eriksmoen, E., Mehring, G., Mutukwa, I. 2016. Effect of a post-anthesis foliar application of nitrogen on grain protein and milling and baking quality of spring wheat. American Journal of Plant Sciences. 7:2505-2514.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Whitney, K.L., Reuhs, B.L., Ovando-Mart�nez, M., Ozsisli, B., Simsek*, S. 2016. Analysis of octenylsuccinate rice and tapioca starches: Distribution of octenylsuccinic anhydride groups in starch granules. Food Chemistry. 211:608-615.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2017
Citation:
Kucuk, B, Wiersma, J., Con, A.H., Simsek, S. 2017. Effect of genotype and environment on rye kernel quality. ND EPSCOR State Conference. Fargo, ND.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2017
Citation:
Malalgoda, M., Ohm, J.B, Ransom, J., and Simsek, S. 2017. Glyphosate application at different developmental stages and its effect on wheat quality characteristics. Ag Week. North Dakota State University. Fargo, ND.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2016
Citation:
Rahardjo, C., Whitney, K., Marti, A., Simsek, S., Schoenfuss, T., Ismail, B. 2016. Chemical characterization, functionality, and baking quality of intermediate wheatgrass (Thinopyrum intermedium). AACC International Meeting. Savannah, Georgia.
Simsek, S., Khalid, K. 2016. Comparison of whole wheat bread baking methods for evaluation of bread quality. AACC International Meeting, Savannah, Georgia.
5. Malalgoda, M., Ohm, J., Meinhardt, S., Chao, S., Simsek, S. 2016. Cluster analysis of historical and modern hard red spring wheat cultivars based on parentage and HPLC of gluten proteins. AACC International Meeting. Savannah, Georgia.
Anderson, C., Simsek, S., Jiang, L. 2016. Arabinoxylans from cereal processing byproducts as a basis for biodegradable food packaging. AACC International Meeting. Savannah, Georgia.
Asiyanbi, T., Simsek, S. 2016. Effect of Yam Flour on Dough and Bread Quality. AACC International Meeting. Savannah, Georgia.
Simsek, S., Baasandorj, T., Ohm, J. 2016. Does mill type affect ranking of hard red spring wheat cultivars based on end-use quality? AACC International Meeting. Savannah, Georgia.
Gajadeera, C., Ohm, J., Whitney, K., Rahardjo, C., Simsek, S., Ismail, B. 2016. Molecular weight distribution of flour proteins in intermediate wheatgrass: impact on end-use quality parameters. AACC International Meeting. Savannah, Georgia.
|
Progress 10/01/15 to 09/30/16
Outputs
Target Audience:Cereal Scientists, Food Scientists, wheat producers, wheat end-users, food industry representatives, researchers in cereal and food sciences area, students. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?During the reporting period the following outputs were achieved: 1. Mentored 5 M.S. and 4 PhD students 1 visiting scientist in area of role of carbohydrate functionality in wheat quality 2. Provided technical assistance to US Wheat Associates, wheat producers and food industry 3. Three oral and five poster presentations were given at professional meetings of the AACC International, IFT and ICC. Seven peer reviewed journal articles were published. How have the results been disseminated to communities of interest?PI oversees special projects for the ND Wheat Commission and US Wheat Associates. These projects are the Annual Crop Quality Survey, Overseas Varietal Analysis Project and Export Cargo Sampling, which are designed to help market the spring wheat crop and continue to improve the quality of spring wheat that is produced. The data produced are used by USDA-Agricultural Statistics Service and many researchers from the Agribusiness and Applied Economics Department, extension appointment researchers and many other staff who deal with spring wheat. PI also provides the primary quality oversight for the NDSU spring wheat breeding program led by Dr. Green and winter wheat breeding program led by Dr. Marais. Thousands of lines are crossed on an annual basis to obtain high quality and yielding, and competitive varieties for the producers. PI has been invited to speak and/or present demonstrations to visiting trade teams or groups that are sponsored by the ND Wheat Commission and/or the Northern Crops Institute. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Impact Statement: This project insures quality spring wheat varieties are grown in North Dakota which results in more than $5 billion in economic activity annually. Additionally, the wheat quality program performs market development research to improve end-use applications of spring wheat both domestically and internationally. The economy of North Dakota is largely dependent on agricultural products. Among all the planted crops, HRS wheat is unique and is important for agriculture-based economy of the states. North Dakota is the leader in the USA for production HRS wheat, which is well known for its high protein quality and quantity. Analysis of whole wheat bread quality of HRS wheat will help to expand the HRS wheat end-use market and, consequently will be beneficial for the North Dakota wheat producers and agriculture. Additionally, the proposed project will help to NDSU HRS wheat breeding program to develop wheat varieties that have better whole wheat bread quality. The second part of the research is designed to determine which compounds impact the end product quality of whole wheat breads. Currently, 10 genotypes from 7 different locations are being evaluated for both white and whole wheat bread quality so that we can determine whether whole wheat bread quality correlated with white bread quality or not. Despite the health benefits of bran and whole-wheat products, bran tends to negatively impact dough viscoelastic properties, loaf volume and end product quality in general. However, little information is available on the influence of individual bran components and their interactions on whole wheat breadmaking in hard red spring wheat. Therefore, this research aimed to investigate the association between bran components and breadmaking quality. For this, effects of different major bran components including lipids, phenolics (extractable and hydrolysable), and fiber fractions on the whole wheat bread-making quality were investigated by following up a reconstitution approach using the 24 factorial experimental layout. Looking into overall pictures, all four components exhibited pronounced effect on quality parameters. Interestingly, bran fiber was identified as a single main factor that had highly significant impact on all flour, dough, and baking parameters measured in this experiment. Specifically, presence of fiber in dough system increased water absorption and gassing power. However, fiber had strong negative influence on dough and baking quality characteristics including wet gluten, gluten index, farinograph stability and bread loaf volume. Other components appeared to have negative influence on breadmaking quality but it was not as severe as FB. The reconstitution of hydrolysable phenolics was found to impact positively on farinograph stability. However, the interaction of fiber with other components decreased bread loaf volume further more. Especially, fiber and hydrolysable phenolics were the main factors that significantly impacted bread loaf volume. Reconstituted breads prepared without fiber or hydrolysable phenolics had higher loaf volume than white bread. The influence of FB was also associated with solubility of proteins in bread crumb. The individual bran components showed difference in proteins solubilized from bread crumb when analyzed by SE-HPLC. Especially, FB was found to increase solubility of polymeric proteins in bread crumbs while other components decreased it. When FB was reconstituted with EP and HP, polymeric protein solubility increased furthermore, resulting in decrease of farinograph stability and loaf volume. This indicates that FB interacts with other components to change protein characteristics. The influence of FB on proteins might be mainly related to the change of protein conformation, which might sequentially cause increase of protein solubility, decrease of dough stability and loaf volume. Overall, influence of bran components on bread-making quality seemed very complex since analysis of variance showed that interaction of all four bran components (lipid, extractable and hydrolysable phenolics, and fiber) was highly significant (P<0.05). This study shows how each of these components effects on bread quality and may lead to further investigation about pre-treatments that could be performed to bran in an effort to improve whole wheat bread quality.
Publications
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2016
Citation:
Ransom, J., Simsek, S, Schatz, B., Eriksmoen, E., Mehring, G., Mutukwa, I. 2016. Effect of a post-anthesis foliar application of nitrogen on grain protein and milling and baking quality of spring wheat. American Journal of Plant Sciences. Article in press.
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2016
Citation:
Bhadra, R., Ambrose, K., Casada, M., Kaliramesh, S., Simsek, S. 2016. Optimization and modeling of flow characteristics of low-oil DDGS using regression techniques. Transactions of the ASABE (American Society of Agricultural and Biological Engineers). Article in press.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Baasandorj, T., Ohm, J.B., Simsek*, S. 2016. Effects of kernel vitreousness and protein level on protein molecular weight distribution, milling, and bread-making quality in hard red spring wheat. Cereal Chemistry. 93:426-434.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Amarasinghe, C.C., Simsek, S., Brule-Babel, A., Fernando, W.G.D. 2016. Analysis of deoxynivalenol and deoxynivalenol-3-glucosides content in Canadian spring wheat cultivars inoculated with Fusarium graminearum. Food Additives and Contaminants Part A:-Chemistry Analysis Control Exposure & Risk Assessment. 33:1254-1264.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Kumar, A., Mantovani, E.E., Seetan, R., Soltani, A., Echeverry-Solarte, M., Jain, S., Simsek, S., Doehlert, D., Alamri M.S., Elias, E., Kianian, S., Mergoum, M. 2016. Dissection of genetic factors underlying wheat kernel shape and size in an elite � non-adapted cross using a high density snp linkage map. The Plant Genome. 9:1-22.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Lindgren, A., Simsek*, S. 2016. Evaluation of hard red spring wheat mill stream fractions using solvent retention capacity test. Journal of Food Processing and Preservation. 40:131-139.
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2016
Citation:
Simsek, S., Khalid, K. 2016. Comparison of whole wheat bread baking methods for evaluation of bread quality. AACC International Meeting, Savannah, Georgia.
Anderson, C., Simsek, S., Jiang, L. 2016. Arabinoxylans from cereal processing byproducts as a basis for biodegradable food packaging. AACC International Meeting. Savannah, Georgia.
Simsek, S., Baasandorj, T., Ohm, J. 2016. Does mill type affect ranking of hard red spring wheat cultivars based on end-use quality? AACC International Meeting. Savannah, Georgia.
Gajadeera, C., Ohm, J., Whitney, K., Rahardjo, C., Simsek, S., Ismail, B. 2016. Molecular weight distribution of flour proteins in intermediate wheatgrass: impact on end-use quality parameters. AACC International Meeting. Savannah, Georgia.
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2016
Citation:
Gajadeera, C., Ohm, J.B., Whitney, K., Rahardjo, C., Simsek, S., Ismail, B. 2016. Molecular weight distribution of floru proteins in intermediate wheatgrass (Thinopyrum Intermedium): impact on end-use quality parameters. Institute of Food Technologists Meeting. Chicago, Illinois.
Rahardjo, C., Whitney, K., Simsek, S., Schoenfuss, T., Ismail, B. 2016. Chemical characterization, functionality, and baking quality of intermediate wheatgrass (Thinopyrum Intermedium), a novel perennial crop. Institute of Food Technologists Meeting. Chicago, Illinois.
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2016
Citation:
Ambrose, K., Casada, M., Simsek, S. 2016. Intrinsic characteristics of modified DDGS and development of effective handling strategies. NC-213 Meeting. Austin, Texas.
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2016
Citation:
Khalid, H., Ohm, J.B., Simsek, S. 2016. Impact of bran components on the quality of whole wheat bread. International Cereal and Bread Congress. Istanbul, Turkey.
|
Progress 10/01/14 to 09/30/15
Outputs
Target Audience:Cereal Scientists, Food Scientists, wheat producers, wheat end-users, food industry representatives, researchers in cereal and food sciences area, students. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?1. Mentored 5 M.S. and 5 PhD students 1 visiting scientists in area of role of carbohydrate functionality in wheat quality 2. Provided technical assistance to US Wheat Associates, wheat producers and food industry 3. Three oral and eight poster presentations were given at professional meetings of the AACC International, IFT and annual NC-213 Meeting 4. Six peer reviewed journal articles were published. How have the results been disseminated to communities of interest?PI oversees special projects for the ND Wheat Commission and US Wheat Associates. These projects are the Annual Crop Quality Survey, Overseas Varietal Analysis Project and Export Cargo Sampling, which are designed to help market the spring wheat crop and continue to improve the quality of spring wheat that is produced. The data produced are used by USDA-Agricultural Statistics Service and many researchers from the Agribusiness and Applied Economics Department, extension appointment researchers and many other staff who deal with spring wheat. PI also provides the primary quality oversight for the NDSU spring wheat breeding program led by Dr. Mergoum and winter wheat breeding program led by Dr. Marais. Thousands of lines are crossed on an annual basis to obtain high quality and yielding, and competitive varieties for the producers. PI has been invited to speak and/or present demonstrations to visiting trade teams or groups that are sponsored by the ND Wheat Commission and/or the Northern Crops Institute. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Impact Statement: This project insures quality spring wheat varieties are grown in North Dakota which results in more than 6$ billion in economic activity annually. Additionally, the wheat quality program performs market development research to improve end-use applications of spring wheat both domestically and internationally. Outcomes/Impacts: This research investigated the differences in chemical composition of white and whole wheat bread and relates those to the end-product and nutritional quality. Variation in milling conditions for whole wheat resulted in whole wheat flours having significant (P<0.05) differences in quality. When whole wheat flours were milled at higher rotor speeds there was lower starch damage and greater amount of fine particles in the flour. Whole wheat flours milled from samples with lower seed moisture content also had low starch damage, but had lower amount of fine particles. The milling conditions also had an impact on the dough and bread quality of the whole wheat flours milled on the centrifugal mill. The mixograph peak time was significantly higher (P<0.05) for whole wheat flours milled with a rotor speed of 15 thousand rpm. Also, the mixograph peak time was significantly (P<0.05) higher at lower seed moisture contents (10 and 12%) than when the seed moisture content was raised to 14 or 16%. The rotor speed and seed moisture affected the loaf volume. Overall, higher rotor speed resulted in better dough handling properties and higher loaf volume. Whole wheat flour produced from wheat with low seed moisture content also resulted in higher loaf volume. The presence of bran fraction impacted the water absorption, 10% more water needed to reach 500BU. Fine bran produced easy-to-handle dough while coarse bran produced hard-to-seam dough. Fine bran produced smoother crumb texture, darker crust color, higher loaf symmetry, and higher proof height compared to coarse bran. However, regardless whether it is fine or coarse bran fraction, the loaf volume of whole-wheat bread was not significantly (p>0.05) different. Despite the health benefits of bran and whole-wheat products, it tends to negatively impact dough viscoelastic properties, loaf volume and crumb texture. Decreasing particle size of bran (for blended whole-wheat flour) and whole-wheat flour does not improve bread quality. Addition of bran alters the water binding of the flour and contains enzymes which will affect dough and bread quality. It is suggested that the bran might interact with gluten network, and disrupt the gluten development or yeast activity during fermentation/proofing. The information from these studies can allow us to determine the best type of wheat flour and the best way to produce that wheat flour to increase consumer acceptance of whole wheat products.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
De la Pe�a, E., Ohm, J.B., Simsek, S., Manthey, F. 2015. Physicochemical changes in non-traditional pasta during cooking. Cereal Chemistry. 92:578-587.
Hammed, A. M., Ozsisli, B., Ohm, J.B., Simsek*, S. 2015. Relationship between solvent retention capacity and protein molecular weight distribution, quality characteristics, and breadmaking functionality of hard red spring wheat flour. Cereal Chemistry.92:466-474.
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
Mendis, M., Simsek*, S. 2015. Production of structurally diverse wheat arabinoxylan hydrolyzates using combinations of xylanase and arabinofuranosidase. Carbohydrate Polymers. 132:452-459
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Khalid, K.H., Simsek, S. 2015. Whole wheat milling of hard red spring wheat. NC-213 Annual Meeting, Kansas City, Missouri.
Whitney, K., Simsek, S. 2015 Intrinsic characteristics of modified DDGS and development of effective handling strategies: chemical properties studies. NC-213 Annual Meeting, Kansas City, Missouri.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Lindgren, A. Simsek, S. 2015. Sensory Evaluation for Bean Flour Incorporated Into White Bread. Institute of Food Technologists Meeting, Chicago, Illinois.
Whitney, K. Simsek, S. 2015. Improving Refrigerated dough quality: opportunities and challenges. Institute of Food Technologists Meeting, Chicago, Illinois.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Baasandorj, T., Dykes, L., Ohm, J., Simsek, S., 2015. Modeling of cumulative ash curve in hard red spring wheat. AACC International Meeting. Minneapolis, Minnesota.
Figueroa Cardenas, J.D., Escalante Aburto, A., Veles-Medina, J.J., Hernandez-Estrada, Z.J., Rayas Duarte, P., Simsek, S., Ponce-Garcia, N. 2015. Viscoelastic properties of tablets from Osborne solubility fractions, pentosans, flour and bread using relaxation tests. AACC International Meeting. Minneapolis, Minnesota.
Khalid, K.H., Simsek, S. 2015. Yeast performance in whole-wheat bread system. AACC International Meeting. Minneapolis, Minnesota.
Lindgren, A., Simsek, S. 2015. Solvent retention capacity on milling fractions of hard red spring wheat flour. AACC International Meeting. Minneapolis, Minnesota.
Malalgoda, M., Ohm, J.B., Meinhardt, S., Simsek, S. 2015. Spring wheat gliadins: have they changed in 100 years? AACC International Meeting. Minneapolis, Minnesota.
Whitney, K., Simsek, S. 2015. Factors affecting starch composition and digestibility in white and whole wheat breads. AACC International Meeting. Minneapolis, Minnesota.
Whitney, K., Simsek, S. 2015. Changes in chemical composition of white and whole wheat breads after baking. AACC International Meeting. Minneapolis, Minnesota.
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2015
Citation:
Lindgren, A., Simsek*, S. 2015. Evaluation of hard red spring wheat mill stream fractions using solvent retention capacity test. Journal of Food Processing and Preservation. Article in press.
Simsek*, S., Ovando-Mart�nez, M. 2015. Quality of dough and bread prepared with sea salt or sodium chloride. Journal of Food Process Engineering. Article in press.
- Type:
Other
Status:
Other
Year Published:
2015
Citation:
Simsek, S. European Trade Team. Overview of Spring Wheat Quality Program at NDSU . June 22, 2015.
Simsek, S. Italian Trade Team. Overview of Spring Wheat Quality Program at NDSU . July 30, 2015.
Simsek, S. Korean Trade Team. Overview of Spring Wheat Quality Program at NDSU . August 3, 2015.
Simsek, S. Japanese Trade Team. Overview of Spring Wheat Quality Program at NDSU . August 17, 2015.
Simsek, S. Japanese Trade Team. Quality of 2014 HRS Wheat Crop September 1, 2015.
Simsek, S. Japanese Trade Team. Quality of 2014 HRS Wheat Crop . September 15, 2015.
Simsek, S. Asian Trade Team. Quality of 2014 HRS Wheat Crop . September 28, 2015.
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2015
Citation:
Kumar, A., Mantovani, E.E., Seetan, R., Soltani, A., Echeverry-Solarte, M., Jain, S., Simsek, S., Doehlert, D., Alamri M.S., Elias, E., Kianian, S., Mergoum, M., 2015. Dissection of genetic factors underlying wheat kernel shape and size in an elite � non-adapted cross using a high density snp linkage map. The Plant Genome. Article in press.
|
Progress 02/28/14 to 09/30/14
Outputs
Target Audience: Cereal Scientists, Food Scientists, wheat producers, wheat end-users, food industry representatives, researchers in cereal and food sciences area, students. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? PI also provides the primary quality oversight for the NDSU spring wheat breeding program lead by Dr. Mergoum and winter wheat breeding program led by Dr. Marais. Thousands of lines are crossed on an annual basis to obtain high quality and yielding, and competitive varieties for the producers. PI has been invited to speak and/or present demonstrations to visiting trade teams or groups that are sponsored by the ND Wheat Commission and/or the Northern Crops Institute. Research team is responsible for all quality determinations and help/involve with research activities. How have the results been disseminated to communities of interest? This project insures quality spring wheat varieties are grown in North Dakota which results in more than 6$ billion in economic activity annually. Additionally, the wheat quality program performs market development research to improve end-use applications of spring wheat both domestically and internationally. What do you plan to do during the next reporting period to accomplish the goals? This research investigated the differences in chemical composition of white and whole wheat bread and relates those to the end-product and nutritional quality. Overall, bread is a major staple food in Western diets; and the increase in whole wheat bread consumption may lead to health benefits. These health benefits are due to the increased dietary fiber, phytochemicals and nutrient/mineral content of whole wheat bread, as well as, decreased glycemic index in whole wheat bread. There may be many possible causes of the reduced glycemic index of whole wheat bread. However, these interactions need to be studied in more detail. Currently, there is a lack of consistent information found in literature about the end-product and nutritional quality comparisons between white and whole wheat breads. This study has been investigating the effect of macromolecular interactions in whole wheat quality; specifically, the relationship between estimated glycemic index and the changes in starch composition. It is important to investigate the variation in starch composition and characteristics between white and whole wheat breads, due to the increased popularity of whole grain breads and their health benefits relating to DM, CVD and obesity. By examining the changes in starch chemistry that occur in baking white flour and whole wheat flour breads some conclusions may be drawn as to the basis for differences in glycemic index of these products. Considering the fact that HRS wheat is mainly used for bread production, this research will help increasing the HRS wheat use in whole wheat bread applications. Therefore, results from the study will help to marketing of HRS wheat grown in ND.
Impacts
What was accomplished under these goals?
Economy of North Dakota is largely dependent on agricultural products. Among all the planted crops, HRS wheat is unique and is important for agriculture-based economy of the states. North Dakota is the leader in the USA for production HRS wheat, which is well known for its high protein quality and quantity. Analysis of whole wheat bread quality of HRS wheat will help to expand the HRS wheat end-use market and, consequently will be beneficial for the North Dakota wheat producers and agriculture. Additionally, the proposed project will help the NDSU HRS wheat breeding program to develop wheat varieties that have better whole wheat bread quality. The second part of the research is designed to determine which compounds impact the end product quality of whole wheat breads. Currently, 10 genotypes from 7 different locations are being evaluated for both white and whole wheat bread quality so that we can determine whether whole wheat bread quality correlated with white bread quality or not.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Echeverry-Solarte, M., Kumar, A., Kianian, S., Mantovani, E.E., Simsek, S., Alamri M.S., Mergoum, M., 2014. Genome-wide genetic dissection of supernumerary spikelet and related traits in common wheat (Triticum aestivum L.). The Plant Genome. 7:1-16.
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2014
Citation:
Baasandorj, T., Ohm, J.B., Simsek*, S. 2014. . Effect of Kernel Size and Mill Type on Protein, Milling Yield, and Baking Quality of Hard Red Spring Wheat. Cereal Chemistry. Article in press.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2014
Citation:
Mendis, M., Leclerc, E., Simsek, S. 2014. Arabinoxylan hydrolyzates as immunomodulators. AACC International Meeting. Providence, Rhode Island. *First placed winner of the AACC-I 2014 Best Student Research Paper Competition . M. Mendis is PhD degree student in Dr. Simseks program.
Baasandorj T., Ohm, J., Simsek, S. 2014. Dark, hard and vitreous kernel content effect on flour and baking quality of hard red spring wheat. AACC International Meeting. Providence, Rhode Island.
Whitney, K.L., Simsek, S. 2014. Physicochemical properties of hard red spring wheat flour/hydrocolloid blends measured with micro-viscoamylograph. AACC International Meeting. Providence, Rhode Island.
Whitney, K.L., Olsen, D., Simsek, S. 2014. Assessment of white and whole wheat flour quality using the micro-viscoamylograph. AACC International Meeting. Providence, Rhode Island.
Simsek, S. 2014. Metabolomics in Foods: Analysis of Secondary Metabolites in Wheat using LC-QTOF/MS. 2nd International Symposium on Innovative Technologies in Engineering and Science. Karabuk, Turkey.
Simsek, S. Japanese Trade Team. Overview of Spring Wheat Quality Program at NDSU . May 1, 2013.
Simsek, S. Italian Trade Team. Overview of Spring Wheat Quality Program at NDSU . August 8, 2014.
Simsek, S. Philippines Trade Team. Overview of Spring Wheat Quality Program at NDSU . August 13, 2014.
Simsek, S. Chilean Agronomist Team Team. Overview of Spring Wheat Quality Program at NDSU . August 20, 2014.
Simsek, S. Japanese Trade Team. Quality of 2014 HRS Wheat Crop September 29, 2014.
Simsek, S. Japanese Trade Team. Quality of 2014 HRS Wheat Crop . October 9, 2014.
Simsek, S. Japanese Trade Team. Quality of 2014 HRS Wheat Crop . October 15, 2014.
Simsek, S. Japanese Trade Team. Quality of 2014 HRS Wheat Crop . October 24, 2014.
Simsek, S. Japanese Trade Team. Quality of 2014 HRS Wheat Crop . October 28, 2014.
Simsek, S. Hard Red Spring Wheat Crop Quality Seminars in Asia (Japan, Indonesia, Thailand, Philippines, Taiwan and China, S. Korea), US Wheat Associates, November 2014.
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Marais, F., Simsek, S., Poudel, R.S., Cookman D., Somo, M. 2014. Development of Hexaploid (AABBJJ) Tritipyrums withrearranged Thinopyrum distichum (Thunb.) L�ve derived Genomes. Crop Science. 54:1-12.
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Whitney, K.L., Ohm, J.B., Simsek*, S. 2014. Addition of glucose oxidase for the improvement of refrigerated dough quality.
Cereal Chemistry. 91:548-553.
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Simsek*, S., Doehlert, D.C., 2014. Oxygenated fatty acids isolated from wheat bran slurries. International Journal of Food Sciences and Nutrition. 17:1-6.
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Macharia, G.K., Pe�a, R.J., Simsek, S., Anderson, J.A. 2014. Variation at the glutenin subunits loci, single kernel characterization and evaluation of grain protein in East African bread wheat varieties. Euphytica. 197:409-421.
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Kuruc, J., Manthey, F., Simsek, S., Wolf-Hall, C. 2014. Survey of Ochratoxin A in Freshly Harvested Durum and Hard Red Spring Wheat in the United States, 2011-2012. Journal of Food Protection. 77:1005-1009.
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Simons, C.W., Hunt-Schmid, E., Simsek, S., Hall, C., Biswas, A. 2014. Texturized pinto bean protein fortification in straight
dough bread formulation. Plant Foods for Human Nutrition. 69:235-240.
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