Norwegian wheat with optimized protein content and high baking quality (QualityWheat)

Norwegian wheat with optimized protein content and high baking quality (QualityWheat)

Higher quality and better utilization of Norwegian wheat, to meet the national goals of increased food production.

Recent years’ growth conditions, with wet and cool weather during grain development and ripening, provide new challenges for the production of quality wheat in Norway. Measures to increase the production of wheat with sufficient quality for food are therefore needed. The competence-building within this project will help to secure an optimal and stable protein content and functionality of gluten, parameters of major importance for the baking quality.

The proportion of Norwegian wheat in the flour has been strongly reduced in later seasons, due to both lower wheat production and poor baking quality. Growth conditions, with wet and cool weather during grain development and ripening, provide new challenges for the production of quality wheat.

The present project focuses on how to secure optimal and stable protein content and functionality of gluten, parameters of major importance for the baking quality.

The primary goal is to provide higher quality and better utilization of Norwegian wheat, to meet the national goals of increased food production.

Within this project we intend to:

  • Provide yearly prognoses of the wheat quality for use by the industry in their planning and utilization of the Norwegian wheat (WP1)
  • Investigate new technology as site-specific fertilization and targeted harvesting, to achieve more optimal and stable protein content in wheat (WP2)
  • Identify Fusarium spp. or other microorganisms associated with poor functionality of gluten (WP3)
  • Identify proteases causing degradation of gluten proteins, as well as protease inhibitors in wheat (WP4)

The knowledge developed within this project enables a future development of targeted control measures to secure good gluten functionality. On the farmers level, knowledge on how to achieve optimal and stable protein content with the use of site-specific fertilization and targeted harvesting will improve farmer profits and secure a higher percentage of high quality wheat. Knowledge on proteases associated with poor baking quality in wheat may be utilized in future breeding to identify relevant protease inhibitors in wheat.

The project will build new competence, particularly in the interface between gluten functionality and effects of Fusarium/microorganism infestations, and on new technologies within precision farming to achieve optimal protein content. The project will generate important knowledge valid for Norwegian, as well as international wheat production.

Project partners

Norway: Nofima , Bioforsk , NMBU , NORGESMØLLENE AS, Lantmännen Cerealia, GRAMINOR AS, STABBURET AS, YARA NORGE AS, Felleskjøpet Agri SA, BAKERS AS, STRAND UNIKORN AS, NORSKE FELLESKJØP SA, Bayer CropScience AS

International: Rothamsted Research and University of Minnesota

Funding

Budget: 13,200,000 NOK (Bioforsk: 5,940,000 NOK)

Knowledge-building project for the business sector - Matfondavtale

Financing partners: NORGESMØLLENE AS, Lantmännen Cerealia, GRAMINOR AS, STABBURET AS, YARA NORGE AS, Felleskjøpet Agri SA, BAKERS AS, STRAND UNIKORN AS, NORSKE FELLESKJØP SA, Bayer CropScience AS

Project duration

2014-2017

Contact persons

Project leader:

Anette Moldestad, NOFIMA

Work package leaders from Bioforsk:

Bernt Olav Hoel, Bioforsk Arable Crops
Ingerd Skow Hofgaard, Bioforsk Plant Health and Plant Protection Division

 



For more information, please contact

For more information, please contact

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Ingerd Skow Hofgaard

Senior Researcher

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Bernt Olav Hoel

1109 Senior researcher