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A genomic approach to improving wheat grain quality for breadmaking
Reference
BBS/E/C/00004551
Principal Investigator / Supervisor
Professor Peter Shewry
Co-Investigators /
Co-Supervisors
Institution
Rothamsted Research
Department
Rothamsted Research Department
Funding type
Research
Value (£)
268,093
Status
Completed
Type
Institute Project
Start date
01/04/2003
End date
31/05/2008
Duration
62 months
Abstract
The functional properties of wheat for breadmaking are determined by the amount, composition, structure and interactions of the major grain components (proteins, starch and cell wall polysaccharides) and by the impact that the environment has on these. Transcriptome patterns of doubled haploid populations grown under a range of defined environmental conditions will be related to physical and functional properties in order to identify transcripts and genes that correlate with specific aspects of quality.
Summary
unavailable
Committee
Closed Committee - Genes & Developmental Biology (GDB)
Research Topics
Crop Science, Plant Science, Technology and Methods Development
Research Priority
X – Research Priority information not available
Research Initiative
X - not in an Initiative
Funding Scheme
X – not Funded via a specific Funding Scheme
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