D1 - Technical reports: non-confidential
Shewry, P. R., Wood, A. J., Hassall, K. L., Pellny, T. K., Riche, A. B., Hussain, A., Hawkesford, M. J., Griffiths, S., Penson, S., Tucker, G. and Baker, C. 2020. Low protein wheat for bread making. Agriculture and Horticulture Development Board.
|Authors||Shewry, P. R., Wood, A. J., Hassall, K. L., Pellny, T. K., Riche, A. B., Hussain, A., Hawkesford, M. J., Griffiths, S., Penson, S., Tucker, G. and Baker, C.|
|Type||D1 - Technical reports: non-confidential|
Nitrogen (N) is the major mineral that determines crop yield, but it is also an important determinant of grain quality, particularly in wheat. It is required for the synthesis of grain proteins, with gluten forming the major protein fraction in wheat grain. Because of the high protein content required for bread making, the requirement for N applied to bread-making wheats may be above the optimum required for yield, by up to 50 kg N/ha. For example, Dampney et al. (1995) reported that to produce grain containing 13% protein, about 60 kgN/ha above the yield optimum was required. N fertiliser is a major cost for farmers, with a high-energy requirement for manufacture and potentially harmful environmental footprint. Therefore, it is important to reduce the requirement for producing breadmaking wheat, either by improving the efficiency of N use within the plant or by developing new types of wheat that allow the use of lower protein contents for bread making. This project focused on the latter strategy. It aimed to identify and characterise types of wheat with good bread-making quality at low grain protein content.
|Year of Publication||2020|
|Publisher||Agriculture and Horticulture Development Board|
|Web address (URL)||https://ahdb.org.uk/low-protein-wheat-for-bread-making|
|Funder||Biotechnology and Biological Sciences Research Council|
|Agriculture and Horticulture Development Board|
|Funder project or code||Developing novel types of low protein wheat for breadmaking|
|Designing Future Wheat (DFW) [ISPG]|
|Open access||Published as bronze (free) open access|
|Accepted author manuscript|
|Online||01 Jun 2020|
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