When wheat is exposed to rain in the period before harvest, it sometimes causes the problem of pre-harvest sprouting (PHS). Wheat that undergoes sprouting has poor end-use quality and is less valuable. In recent years, the U. S. Pacific Northwest (PNW) has experienced increased summer showers sometimes causing widespread PHS....
Improving quality of hard white wheat (HW) cultivars in the Pacific Northwest is important to expand exports to Asia. Asian food processors prefer HW grain that can satisfy an array of baking needs, as well as produce superior quality noodle products. Three experimental populations were developed from single cross and...
Wheat is a globally traded staple crop. Wheat is important in human diets because of its agronomic adaptability, physical characteristics, functionality for the production of leavened products and nutritional value. Two significant characteristics make wheat an important staple food-crop. First, the proteins present in wheat endosperm have attributes that enable...
This study examined changes in flour functionality during storage of grain and subsequent aging of flour milled from the grain. Freshly harvested grain was stored for 24 weeks and flour milled from the grain at specified time intervals after harvest (0, 3, 6, 12, and 24 weeks). For each milling...
Naked barley is a rich source of fiber and phytonutrients but is not widely consumed by humans. The author contends that increasing population-wide consumption of wholegrain naked-barley would accrue a net positive public health benefit by helping to increase total fiber and phytonutrient consumption. Many of the leading causes of...
The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close...
Wheat (Triticum aestivum) is a globally traded staple food crop. The diverse and pleasing nature of wheat-derived products is a result of the complex interactions of the polymeric components from the wheat endosperm. Changes in the functionality of these polymeric components, as a result of changes in growing conditions or...