Durum Wheat Quality and Pasta Processing Laboratory

		Durum Wheat Quality and Pasta Processing Laboratory

Research

Publications

2007 Crop Quality Survey

Variety Data

NDSU Ext. Small Grains Informaion

Durum Wheat and Pasta Links

Home

The Durum Wheat Quality and Pasta Processing Laboratory is part of the Department of Plant Sciences located at NDSU. The mission of our laboratory is three fold:

Research: To meet the needs of the farmer, miller, processor and the consumer.
Teaching / Training: graduate training.
Quality Assessment: Annual crop quality survey, export cargo samples and varietal development.

Laboratory leader:
Dr. Frank Manthey

Laboratory Technicians:
Brent Hinsz
Reena Dash

Graduate students
Gurleen Sandhu
Harkanwal Sandhu
Vineeta Singh

Graduates:
Robert Lee
Todd Dick
Saujanya Yalla
Shalini Sinha
Ketie Singh
Anton Schorno

Visiting Scientists:

Dr. Arvind Bakshi, India, 1999
Dr. Ghassan Hamadeh El-Khayat, Syria, 2003

Visiting Student Researchers:

Eric Landrieu, France, Spring semester 2004.
Research project: Use of microbial transglutaminase and vital wheat gluten in making pasta containing flaxseed or chickpea flour.

Arnaud Leblais, France, Spring semester 2005.
Research project: Use of pregelatinized semolina and vital wheat gluten in making pasta containing flaxseed flour.

Marie Sehier, France, Spring semester 2006.
Research project: Use of pregelatinized starches/flours in making pasta.

Through this web page, our wishes are to inform and educate people on:

Our research activities in our laboratory
Latest variety quality data
Crop quality data.

Please feel free to offer any suggestions you have for improving our Web site.

Site Manager
Last Modified:July 13, 2007
Published by North Dakota State University