This is a Co-financed Project (Edictal CAPES/Embrapa n° 15/2014), conducted with the partnership between the Federal University of Pelotas (UFPel) - Capão do Leão Campus, the leader institution, and Embrapa Trigo, the partner. Its main objective is the training of human resources (master, doctorate, and postdoctorate) to act on the cereal science and technological area, through the wheat technological quality evaluation as for structural, functional and technological characteristics, promoting knowledge advance. These students will perform the four parts of the project. The first, about the extraction and modification of starch by phosphating and crosslinking. The second, about the effect of natural germination in the field and induced in the laboratory in the technological quality of wheat and starch samples isolated from germinated wheat flour, which are evaluated through physical-chemical, rheological and application in bread. The third, about the development of rheological profiles of wheat flour commercial samples with technological quality suitable for different uses (breads, domestic use, cream cracker and pasta) in equipment that evaluates the behavior of starch and protein in a single analysis. The fourth, about the use of enzymatically modified wheat starch as a wall material in the process of essential oil encapsulation.