Genotype to Phenotype
Ex-Gen : a genomic approach to improving wheat grain quality for bread
making
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Background
The functional properties of wheat for bread making are determined by
the amount, composition, structure and interactions of the major grain
components (proteins, starch and cell wall polysaccharides) and by the
impact that the environment has on these. this project aims to facilitate
the development of novel wheats with improved bread making quality. It
will also provide new information on the structure and properties of the
developing grain, and the factors that determine bread making quality |
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Collaborators
Prof. R. Ellis & Dr.M.Gooding IACR - Rothamsted
(Co-ordinator) Research
Centres across the UK |
Activities at PEL
Raising of plants in controlled environments. Two
environments during grain filling (hot dry & cool wet) will be imposed
on four parent cultivars, and a selection of breeding lines over three
growing seasons. |
Intended outcomes from PEL
Provision of uniform plant material that is grown under closely
controlled conditions and sampled for project collaborators.
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GOODING, M.J., ELLIS, R.H., SHEWRY, P.R. and SCHOFIELD,
J.D. Effects of restricted water availability and increased temperature on
the grain filling, drying and quality of winter wheat. Journal of
Cereal Science, 37(3), 2003, 295-309. |
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