NDSU Wheat Quality & Carbohydrate Lab

07/18/2022

07/12/2021

ALVEOGRAPH:
Alveograph is a tool for flour quality measurement. It measures the flexibility of the dough produced from the flour, by inflating a bubble in a thin sheet of the dough until it bursts. The resulting values show the strength of the flour, and thus its suitability for different uses.

10/02/2020

Recently published open access article in the special issue, Nanodelivery of Food Bioactive Compounds, of Molecules

Simsek, T.; Rasulev, B.; Mayer, C.; Simsek, S. Preparation and Characterization of Inclusion Complexes of β-Cyclodextrin and Phenolics from Wheat Bran by Combination of Experimental and Computational Techniques. Molecules 2020, 25, 4275.

09/29/2020

Let's tour the one of the research areas in the "Wheat Quality and Carbohydrate Research Program" that I lead at NDSU. In this room, we have two Leco-Nitrogen Analyzers, two 10 gram Mixographs, Glutopeak, a Farinograph-E, a Farinograph-TS, a falling number system. There are more research areas in other rooms. 360-Degree tour of my research facilities could be found under this link: https://lnkd.in/e6bgg2H Thanks to (Matthew Chaussee from "Be More Colorful" for 360-Images)

Or group conducts research activities in the area of carbohydrate research and wheat quality. Dr. Senay Simsek (PI) has developed a research program on the integration of cereal quality with the structure-function relationships of carbohydrates. This program focuses on value-adding strategies for cereals and their by-products. The goal of Dr. Simsek's group is to increase the utilization of cereal crops while finding innovative applications for carbohydrates (starch and non-starch polysaccharides). To achieve this goal, she has aimed to integrate partnerships between producers, scientists and food processors to optimize research potential and develop novel cereal carbohydrate derived functional ingredients.

09/22/2020

See a video tour of our wheat quality laboratories. Walk through each of our labs to see the equipment and facilities of the NDSU Wheat Quality Carbohydrate Lab group.

08/14/2020

Harvest has started. Beautiful wheat, Linkert 64 lbs, 15 protein, .8 dockage and running about 70 bu/ac.
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2020 Hard Red Spring Wheat update from David Clough, who planted his first wheat crop in 1969. He is a spring wheat farmer in North Dakota. He raises hard red spring wheat, which is used to make bread.
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North Dakota leads the nation in hard red spring wheat production.
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08/05/2020

Dr, Senay Simsek visited the NDSU Agronomy Seed Farm on Monday to visit with Brian Otteson (Seed Farm Director) and viewed plots of the latest HRS wheat release, ND-Frohberg.
This variety was released by the NDSU Spring Wheat breeder Dr. Andrew Green (NDSU Department of Plant Science). This variety was named after the long-time North Dakota spring wheat breeder and geneticist R.C. Frohberg. Dr. Simsek also saw the crop quality and progress of several other wheat varieties being grown this year.

07/14/2020

Arabinoxylans (AXs) are nonstarch polysaccharides and one of the primary polymeric materials found in cell walls of wheat grain 🌾

Full article ⬇️

Arabinoxylans (AXs) are the major nonstarch polysaccharides of wheat. AX functionality is essential for many wheat flour-based products, including pan…

06/04/2020

This paper was the result of a collaboration between Microbiology at NDSU and Dr. Senay Simsek's NDSU Plant Sciences wheat quality program. It was featured in the May issue of the Journal of Food Protection.

Posted by NDSU Plant Sciences

JANE SNELLING, SAHAR MALEKMOHAMMADI, TERESA M. BERGHOLZ, JAE OHM, SENAY SIMSEK; Effect of Vacuum Steam Treatment of Hard Red Spring Wheat on Flour Quality and Reduction of Escherichia coli O121 and Salmonella Enteritidis PT 30. J Food Prot 1 May 2020; 83 (5): 836–843. doi: https://doi.org/10.4315/...