Milling and Baking Quality of Low Phytic Acid Wheat

  title={Milling and Baking Quality of Low Phytic Acid Wheat},
  author={Mary J. Guttieri and Karen M. Peterson and Edward J. Souza},
Low phytic acid (LPA) wheat (Triticum aestivum L.) is one approach to improving nutritional quality of wheat by reducing the major storage form of phosphorus and increasing the level of inorganic phosphorus, which is more readily absorbed by humans and other monogastric animals. Milling and baking quality evaluations were conducted on hard red, hard white, and soft white spring wheat grain from field trials to evaluate the effects of the LPA genotype on the end-use quality of wheat. In hard… CONTINUE READING

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