Chipping Campden, Gloucestershire,
United Kingdom
May, 2008
Source:
Campden and Chorleywood Food
Research Association (CCFRA)
A six year project has provided
new insight into wheat functionality to help breeders improve
its processing quality. Taking a holistic approach from breeding
right through to end use, the project set out to identify links
between wheat genetics (quantitative trait loci - QTL) and key
baked product quality characteristics. These QTL will lead to
higher success rates during wheat breeding and variety
selection.
The work involved development of breeding lines, which were
'multiplied' through several generations to provide sufficient
grain for end product quality testing. Grain from two harvest
years was milled and evaluated in terms of wheat and flour
quality as well as end use performance. The latter included four
products: Chorleywood Bread Process white bread, wholemeal
bread, no time dough white bread, and puff pastry. Objective
methods were used to characterise product dimensions, texture
and internal structure.
The project has identified new QTL for a range of key quality
attributes which will now be exploited by plant breeders. The
project was managed by CCFRA on behalf of a consortium of
seventeen industry, academic and funding partners from along the
entire wheat chain. Funding from Defra LINK and HGCA is
gratefully acknowledged. |
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