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Investigates the end-use quality of wheat varieties with the mission of providing Idaho wheat growers the following: accurate quality analyses of potential, new and established varieties, evaluations of the quality of advanced lines & established varieties grown in diverse environments and with variable management; quality analyses for wheat resaearchers to ensure that all wheats available are of marketable quality; new procedures for measuring wheat quality; and, information on high and specific quality characteristics desired by the flour industry. Contact information is available from the page
This page lists links to current and completed research conducted at the Laboratory of Food Technology and Engineering at Ghent University, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality. The links lead to pages that list the researcher(s), a brief description of the research, any partner institutions and the equipment used.
Clarify important soft wheat milling & end use qualities for domestic & export markets & insure new wheats have those qualities. Develop new methods of testing & predicting qualtities & collaboratively facilitate genetic mapping of wheat quality traits
Order information and summary of the reseach project. The summary includes a restatement of the problem, the project aims, the approach and the benefits to the industry.
The two most common mixing flour testing instruments, the Farinograph and the Mixograph, do not always give the same information because they use completely different speeds, geometry and mixing actions, with resulting differences in the mixing intensity. The main purpose of this project was to explore the links of rate and type of strain to dough development for Wisconsin grown hard and soft winter wheat flour in both the Mixograph and Farinograph. This page summarizes the results of the project and lists any resulting publications.
The objectives of this research are: (1) Optimize a milling procedure for sorghum to produce high quality flour, (2) characterize milling fractions of sorghum produce by various milling procedures, and (3) relate physical attributes of sorghum grain to milling performance. The project ends in 2013
Assists both wheat producers and consumers by developing wheat varieties with quality characteristics that are desired by the wheat processing industry. Founded in 1959, the Lab works with wheat breeders, geneticists, and plant pathologists from the University of Nebraska and USDA-ARS to develop improved wheat varieties for farmers. The Lab uses predictive tests to estimate the end-use quality properties of wheat lines. These tests include milling, protein quality, bread baking, and noodle processing.
Researches current problems associated with post-harvest grain conditioning, handling, storage & quality assessments that affect the safety of our food & feed chain. Laboratory, pilot & full scale grain equipment & storage facilities are used to develop new technologies for facility management, maintenance of grain quality, objective assessment of grain quality & reducing grain losses in market channels. The research addresses problems in grain storage, grain flow, grain dust control, wheat hardness testing, wheat milling, dough mixing & digital image analysis for grain inspection.