This research aims to investigate the relationship between the solvent retention capacity (SRC) test and quality assessment of hard red spring (HRS) wheat flour samples obtained from 10 HRS cultivars grown at six locations in North Dakota. The SRC values were significantly (P < 0.05) correlated with flour chemical components (protein, gluten, starch, and damaged starch contents, except arabinoxylan); with farinograph parameters (stability [FST], water absorption, peak time [FPT], and quality number); and with breadmaking parameters (baking water absorption [BWA], bread loaf volume [BLV], and symmetry). Differences in locations and cultivars contributed significantly to variation in quality parameters and SRC values. Suitability of SRC parameters for discriminatory analysis of HRS wheat flour is greatly influenced by molecular weight distribution (MWD) of SDS‐unextractable proteins. SRC parameters, except for sucrose SRC, showed significant (P < 0.01) and positive correlations with high‐molecular‐weight (HMW) polymeric proteins in SDS‐unextractable fractions, whereas only lactic acid SRC exhibited significant (P < 0.01) correlations with low‐molecular‐weight polymeric proteins. HMW polymeric proteins also exhibited positive associations with FPT, FST, BWA, and BLV. The discrepant variation in association of SRC parameters with respect to MWD of SDS‐unextractable proteins could improve segregation of HRS wheat flour samples for quality.

Deoxynivalenol (DON) is a mycotoxin affecting wheat quality. The formation of the “masked” mycotoxin deoxinyvalenol-3-glucoside (D3G) results from a defense mechanism the plant uses for detoxification. Both mycotoxins are important from a food safety point of view. The aim of this work was to analyze DON and D3G content in inoculated near-isogenic wheat lines grown at two locations in Minnesota, USA during three different years. Regression analysis showed positive correlation between DON content measured with LC and GC among wheat lines, locality and year. The relationship between DON and D3G showed a linear increase until a certain point, after which the DON content and the D3G increased. Wheat lines having higher susceptibility to Fusarium showed the opposite trend. ANOVA demonstrated that the line and location have a greater effect on variation of DON and D3G than do their interaction among years. The most important factor affecting DON and D3G was the growing location. In conclusion, the year, environmental conditions and location have an effect on the D3G/DON ratio in response to Fusarium infection.

Changing the physicochemical properties of starch by chemical modification is a common process. Starches can be modified to alter their hydrophobicity by treatment with octenyl succinic anhydride (OSA). The physicochemical properties of OSA starches from corn, tapioca, rice, potato and wheat were studied. The increase of swelling volume and pasting properties in OSA starches was observed and attributed to the introduction of OSA groups into the starch. However, the botanical source also played a key role in starch swelling and pasting properties. The OSA modification improved the textural properties, while not significantly (P < 0.05) affecting the thermal properties. Therefore, it was found that the level of OSA substitution and the botanical sources affected the physicochemical properties. However, it will be important to investigate the chemical properties and starch backbone structure of the modified starches, factors that play an important role in the physicochemical properties. Practical Applications Modified starches are important in development of new food products with regards to both processing properties and end‐product properties. Esterification of starch with octenyl succinic anhydride (OSA) alters the swelling power, paste viscosity, gel texture and retrogradation of starches. OSA starches also have emulsification capacity which makes them useful as emulsion stabilizers, texturizers and fat‐replacers in food systems. However, the botanical source of the starch plays a key role in the functionality of both native and modified starches. It is important to ascertain the properties of OSA modified starches prepared from various botanical sources to determine how the interaction of OSA esterification and botanical source will affect the functionality of the starches.

Using fat in bread production is expensive, and from the diet point of view, it counts as high caloric food. Since obesity is a significant problem in the USA and many other countries, food industries are turning to the fat replacers in food. This research investigated the effectiveness of octenyl succinate anhydride (OSA) modified starches, from two sources (wheat and tapioca), as fat replacers in bread formulation. Sample for control was 2% shortening, and for test samples 2% and 4% OSA modified starch and tapioca were used as fat replacers. Tests were performed on dough and baked product (bread). Results showed that samples with 4% OSA modified wheat and tapioca starch can be used as fat replacers in bread production. Dough and bread properties in comparison with control sample with 2% shortening had better or the same characteristics. Practical Applications Modification of starch with octenyl succinic anhydride (OSA) alters the starch properties in many ways that are beneficial to the food industry. Because of the dual, hydrophobic/hydrophilic, nature of OSA starches they have applications as emulsifier or fat‐replacement ingredients in bakery products. Modification of starch with OSA also changes the levels of slowly digestible starch, which is an added benefit for formulation of low calorie breads using OSA starches as fat‐replacers. It is important to carefully investigate the use of OSA starches as fat‐replacers to determine their specific functionality and to develop a formula with the same characteristics as bread containing fat.