Growing Grain Handbook Section 2: Factors Influencing Flour Quality

Project Type: Education Only
Funds awarded in 2020: $50,004.00
Projected End Date: 09/30/2023
Grant Recipient: Common Grain Alliance
Region: Southern
State: Virginia
Principal Investigator:
Dr. Heather Coiner
Common Grain Alliance
There are three main agronomic determinants of grain quality in the Mid-Atlantic. The first two—Fusarium infections, which cause mycotoxin accumulation, starch degradation, and yield loss (Chapter 2.1), and pre-harvest sprouting, which causes starch degradation (Chapter 2.2)—are thanks to our humid springs and summers, and apply to all grain. The third—protein quality (Chapter 2.3)—applies to wheat and its relatives. Though less well studied than protein quantity, factors influencing quality are arguably just as important for food end-uses.
Heather Coiner, Common Grain Alliance
Target audience:
Ordering info:
Madelyn Smith
Common Grain Alliance
This product is associated with the project "A Modular Curriculum for Growing Food Grain for the Local Market"
Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.