Key Programs and Services
The Wheat Marketing Center (WMC) is one of the technical crossroads of the international wheat industry, providing technical training and grower workshops, innovative research, product development, and crop quality testing services. WMC focuses on promoting U.S. wheat by demonstrating its quality and functionality in Asian noodles, crackers and biscuits, tortillas and flatbread, and other baked products. Pilot scale production lines (pictured above), state-of-the-art quality testing equipment, and rich technical expertise provide great value to our state wheat commission partners, wheat industry stakeholders, and millers and food manufacturers around the world.
This Week: April 12-18
The technical team continues working on public and proprietary research projects. New Food Scientist Andrew Mense, when not milling wheat or helping with research activities, is being trained on all the analytical equipment by Lab Technologist Tina Tran. Having everyone cross-trained is a real benefit when things get busy in the Center. Janice will attend the Oregon Wheat Commission meeting and present WMC’s funding request for FY 2021/22. Brent is completing a computer renaming project that will streamline future IT servicing needs.
Wheat Innovation Lab Videos
Learn more about the pilot production lines in the Wheat Innovation Lab by clicking here.
News and Updates
> Announcements
> Recent Articles
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Quality and textural analysis of noodles enriched with apple pomace
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Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles
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Flowability, wet agglomeration, and pasta processing properties of whole‐durum flour: Effect of direct single‐pass and multiple‐pass reconstituted milling systems
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The structural evolution of water and gluten in refined and whole grain breads: A study of soft and hard wheat breads from postmixing to final product
> WMC Download Center
Partner of the Month: April 2021
This month we recognize our partnership with Oregon State University and the Food Innovation Center. Dr. Alan Sams, Dean of the College of Agricultural Sciences, is an active member of the WMC Board of Directors. He extended the invitation to Jayne Bock to become a courtesy faculty member, which in turn has facilitated grant applications. Dr. Dave Stone, Director of the Food Innovation Center, serves on the WMC Lab Services Board. The relationship between WMC and FIC is strong and continues to yield opportunities to collaborate on research ranging from low sodium bread to noodles with added seaweed. And thank you Sarah Masoni for providing the FIC update at our recent board meeting.
STAY CONNECTED
2021 YTD Activity at Wheat Marketing Center
AS OF MARCH 2021