NZ Baking Industry

Wheat Genetics research could benefit bakers

Bakeryandsnacks.com (20/05/08) reported that UK research group have lead a 6 year research project to identify links between wheat genetics and key baked quality charcteristics. A wide range of new quantitative trait loci were identified for specific aspects of processing quality, such as loaf volume and crumb colour. These would now be used by plant breeders to generate varieties with better and more consistent processing quality than those currently available. By using end product quality as the aim the project provided wheat breeders with clearer end targets, which would benefit the bakery industry. A copy of the report Investigating wheat functionality through breeding and end use is available on Home Grown Cereals Authority Website. (www.hgca.com)