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Redox reactions involving gluthathione in wheat and baked product quality. - FT0241

This project aims to establish a knowledge base concerning the significance of glutathione in wheat flour and dough systems.
1) Provide users with new procedures for measuring and controlling the quality of wheat at intake and that of flour after production. 2) Allow strategies to be developed for designing new, improved and more consumer-friendly technology for controlling dough redox reactions, and hence improving dough processing performance and baked product quality. 3) Help primary producers, especially plant breeders, to provide wheats with improved and more consistent processing and end-product qualities.
Time-Scale and Cost
From: 1998

To: 2001

Cost: £252,295
Contractor / Funded Organisations
University - Reading
Food and Drink              
Food manufacturing industry              
Food Quality              
Materials Science              
Fields of Study
Resource Efficient and Resilient Food Chain