Researchers Look to Mass Produce Bread With Low-Protein Wheat

01 Oct 2015 --- Researchers are set to rise to the challenge of developing wheat with good breadmaking quality at low grain protein content, as part of an AHDB Cereals & Oilseeds’ project.

The project, which starts early next year, will unlock the secret of low-protein wheat by better understanding grain protein synthesis and how protein is processed in the supply chain.

Currently, wheat with a 13% (or higher) protein level is used for over 80% of the bread made in the UK.

Careful crop nitrogen (N) management is important to secure the necessary levels of protein.

Currently, growers apply up to 50kg N/ha above the yield optimum to hit milling wheat specifications.

Led by Rothamsted Research, the four-year project will look at the genetic basis of stable quality at low protein content, develop genetic screening tools and provide material to millers and bakers for optimisation of their processes.

Through the production of improved varieties and improved manufacturing processes, it is hoped that growers will be able to reduce their N use and still produce quality wheat suitable for the milling wheat market.