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Investigating Wheat Functionality Through Breeding and End Use (FQS 23) - FT1009

Description
Improve the understanding of raw material functionality and processing, primarily in relation to end use qualities of milling and bread-making by creating a benchmark "quality map" using current bread-making wheat varieties and a combination of existing data plus novel quality parameters. To facilitate matching end users' requirements at appropriate raw material through targeted wheat breeding via the development of genetic maps for processing quality.
Time-Scale and Cost
From: 2001

To: 2007

Cost: £554,835
Contractor / Funded Organisations
Campden Technology Ltd, Federation of Bakers, Rothamsted Research (BBSRC), John Innes Centre (BBSRC), Home Grown Cereals Authority, Nickerson UK Ltd, University - East Anglia, National Association of British and Irish Millers (NABIM), New Farm Crops LTD, Monsanto UK Ltd
Keywords
Baking              
Biotechnology              
Breeding              
Cereals              
Food and Drink              
Food Industry Sustainability Strategy              
Food manufacturing industry              
Food Quality              
Materials Science              
Sustainable Farming and Food              
Fields of Study
Resource Efficient and Resilient Food Chain