A six year project has provided new insight into wheat functionality to
help breeders improve its processing quality. Taking a holistic approach
from breeding right through to end use, the project set out to identify
links between wheat genetics (quantitative trait loci - QTL) and key
baked product quality characteristics. These QTL will lead to higher
success rates during wheat breeding and variety selection.
The work involved development of breeding lines, which were 'multiplied'
through several generations to provide sufficient grain for end product
quality testing. Grain from two harvest years was milled and evaluated
in terms of wheat and flour quality as well as end use performance. The
latter included four products: Chorleywood Bread Process white bread,
wholemeal bread, no time dough white bread, and puff pastry. Objective
methods were used to characterise product dimensions, texture and
internal structure.

The project has identified new QTL for a range of key quality attributes
which will now be exploited by plant breeders. The project was managed
by CCFRA on behalf of a consortium of seventeen industry, academic and
funding partners from along the entire wheat chain. Funding from Defra
LINK and HGCA is gratefully acknowledged.
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