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Exploitation of genomics to improve wheat grain quality for breadmaking

ReferenceEGA17695
Principal Investigator / Supervisor Professor Athene Donald DBE FRS
Co-Investigators /
Co-Supervisors
Institution University of Cambridge
DepartmentPhysics
Funding typeResearch
Value (£) 161,992
StatusCompleted
TypeResearch Grant
Start date 01/04/2003
End date 31/03/2006
Duration36 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. (Joint with grants 17694, 17697, 17701, 17705, 17706 and 17713)

Summary

unavailable
Committee Closed Committee - Genes & Developmental Biology (GDB)
Research TopicsX – not assigned to a current Research Topic
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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