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A genomic approach to improving wheat grain quality for breadmaking

ReferenceEGA17694
Principal Investigator / Supervisor Professor Peter Shewry
Co-Investigators /
Co-Supervisors		 Professor Michael Holdsworth
Institution Rothamsted Research
DepartmentPlant Biology & Crop Science
Funding typeResearch
Value (£) 536,608
StatusCompleted
TypeResearch Grant
Start date 01/04/2003
End date 31/05/2008
Duration62 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. 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. (Joint with grants 17695, 17697, 17701, 17703, 17705, 17706 and 17713).

Summary

unavailable
Committee Closed Committee - Genes & Developmental Biology (GDB)
Research TopicsCrop Science, Plant Science, Technology and Methods Development
Research PriorityX – Research Priority information not available
Research Initiative Exploiting Genomics: Agri, Food and Environment (EGA) [2001]
Funding SchemeX – not Funded via a specific Funding Scheme
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