Award details

A genomic approach to improving wheat grain quality for breadmaking

Reference	BBS/E/J/0000A102
Principal Investigator / Supervisor	Professor John Snape
Co-Investigators / Co-Supervisors
Institution	John Innes Centre
Department	John Innes Centre Department
Funding type	Research
Value (£)	78,534
Status	Completed
Type	Institute Project
Start date	15/04/2003
End date	14/12/2006
Duration	44 months

Abstract

The functional properties of wheat for breadmaking are determined by the amount, composition, structure and interactions of the major grain components (protein, starch, 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 physical and functional properties in order to identify transcripts and genes that correlate with specific aspects of quality. In order to facilitate this a range of novel biophysical methods will be developed to describe the physical and mechanical properties of grain that confer quality attributes. The results will facilitate the development of novel wheats with improved breadmaking functionality and stability to environmental factors, while providing new information on the structure and properties of the developing grain and the factors that determine breadmaking quality.

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

I accept the terms and conditions of use (opens in new window)

export PDF file

back to list new search