Objectif
The project is aimed at exploring and improving the industrial use of EC wheats (T. aestivum), with the objective of filling the growing gap between process development and its understanding in terms of processing requirements and thus wheat quality requirements. A further objective is the stimulation of breeding and development of wheats capable of satisfying the present and future demands of European industry and the export market.
A main aim of this project was to stimulate breeding and development of novel wheat varieties that combine good agronomic character and excellent technological qualities, and which would satisfy simultaneously farming, manufacturing industries and export markets. Attempts have been made to maximise EC grown wheat quality by providing tools to minimize sprout damage and maximise milling quality. The economy of EC wheats has been maximized by relating current processing requirements to wheat characteristics, thereby enabling traders, millers and breeders to select on these characters. New outlets for wheat have been opened by investigating and developing new applications of wheat and wheat products (flour, starch, gluten).
Improved use will result from better knowledge of the various applications of wheat (milling, white and wholemeal breadmaking, gluten and starch industry, flour blends, fermented products and biscuit manufacture). Each main parameter of processing and its effect will be expressed in terms of functional properties of the wheat and related to specific wheat protein constituents and their interactions.
Combined functional, physicochemical and biological advanced methodologies will be applied to quality determinants, which will result in a better understanding of their variability of composition, structure, and of their mechanism of action in the various industrial processes. As a consequence of the availability of genetic stocks and wheat samples produced in highly controlled environments of the various EC countries, the identification of improved breeding criteria (for sprouting resistance, milling quality, breadmaking or biscuit making quality, adaptation to gluten and starch separation) and the development of rapid tests for use in breeding programmes and trade will be obtained.
Champ scientifique
Thème(s)
Data not availableAppel à propositions
Data not availableRégime de financement
CSC - Cost-sharing contractsCoordinateur
75013 Paris
France