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The impact of water availability during development on the composition and functional properties of wheat grain

ReferenceD10610
Principal Investigator / Supervisor Professor John Schofield
Co-Investigators /
Co-Supervisors
Institution University of Reading
DepartmentFood and Nutritional Sciences
Funding typeResearch
Value (£) 101,384
StatusCompleted
TypeResearch Grant
Start date 01/10/1999
End date 01/10/2002
Duration36 months

Abstract

Environmental factors are known to have important impacts on the processing properties of wheat grain, making it difficult to predict quality in advance of harvest. We aim to determine the molecular and biophysical basis for these effects, working on the novel hypothesis that the major impact of drought and temperature stress is on the level of hydration in the developing grain. This in turn affects the assembly, deposition and biomechanical properties of gluten proteins, either directly or indirectly via effects on low Mr thiols or arabinoxylans, resulting in differences in dough rheology and hence processing quality. The results will facilitate the improvement of wheat quality and the development of predictive models and tests. (Joint with grants D10608 and D10609).

Summary

unavailable
Committee Closed Committee - Agri-food (AF)
Research TopicsX – not assigned to a current Research Topic
Research PriorityX – Research Priority information not available
Research Initiative X - not in an Initiative
Funding SchemeX – not Funded via a specific Funding Scheme
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