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Award details
Improving the Quality of EU Wheats for Use in the Food Industry
Reference
BBS/E/F/04200946
Principal Investigator / Supervisor
Professor Peter Belton
Co-Investigators /
Co-Supervisors
Institution
Quadram Institute Bioscience
Department
Quadram Institute Bioscience Department
Funding type
Research
Value (£)
88,017
Status
Completed
Type
Institute Project
Start date
01/04/1997
End date
30/09/1999
Duration
30 months
Abstract
Although it is well known that the bread making quality of wheat derive from the nature of wheat gluten, the relationship between quality and the nature of the gluten is very poorly understood. A particular subfraction of gluten, high molecular weight subunits, are known to be highly correlated with bread making quality, however, the mechanism by which they impart their quality function is not understood. This project is investigating the functionality of the high molecular weight subunits.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
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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