NEWS

logo.gif (1594 bytes)

NEWS

Making better dough in Canberra

September 3,  2001

Better dough, bread, noodles and pasta are the focus of CSIRO Plant Industry's new cereal
chemistry laboratory in Canberra.

Small-scale mixing, stretching and baking equipment in the laboratory enables scientists
to test wheat and dough quality using as little as two grams of flour.

CSIRO's Dr Matthew Morell says the recent move by the laboratory from Sydney closes
the gap between complementary Canberra-based cereal research programs.

"We have created a research environment that brings together scientists from many fields who are all working toward a common goal - improving wheat quality," says Dr Morell.

"Experts from areas including wheat breeding, molecular biology and diagnostic development now have the opportunity to regularly brainstorm ideas, go back to the lab together and work through the ideas," he says.

"Our research is driven by existing and emerging markets that demand high quality and improved production processes.

"The cereal work focuses on quality, from grain to end-products, and can be considered as a link between industry and consumers," he says.

According to Dr Morell, characteristics like colour, stretchiness and texture that distinguish the quality of breads, noodles and pastas, are determined by the three components of flour: proteins, starch, and other carbohydrates.

"Our research involves understanding how each of these components control the characteristics throughout all stages of production," he says.

"We look at the different genetic types of wheat to see how and why the characteristics differ, as well as looking at processing and how that affects the interaction of these components, which in turn impacts on the quality of end-products."

The cereal chemistry research will continue to have direct relevance to industry and will involve ongoing collaborations with other research organisations, including universities and industry.

The focus of the research is guided by feedback from cereal breeders, grain handling/marketing authorities, grain processors, and the public.

The official opening of the new laboratory will coincide with CSIRO's 75th birthday open day in October.

More information from:
- Dr Matthew Morell, CSIRO Plant Industry, (02) 6246 5074 
- Ms Rachael Mitchell, CSIRO, (02) 6246 5323, 0417 240 261, Rachael.Mitchell@pi.csiro.au 

CSIRO news release
N3769

.

Copyright © 2001 SeedQuest - All rights reserved