Perspectives to breed for improved baking quality wheat varieties adapted to organic growing conditions

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19 Citations (Scopus)

Abstract

Northwestern European consumers like their bread to be voluminous and easy to chew. These attributes require a raw material that is rich in protein with, among other characteristics, a suitable ratio between gliadins and glutenins. Achieving this is a challenge for organic growers, because they lack cultivars that can realise high protein concentrations under the relatively low and variable availability of nitrogen during the grain-filling phase common in organic farming. Relatively low protein content in wheat grains thus needs to be compensated by a high proportion of high-quality protein. Organic farming therefore needs cultivars with genes encoding for optimal levels of glutenins and gliadins, a maximum ability for nitrogen uptake, a large storage capacity of nitrogen in the biomass, an adequate balance between vegetative and reproductive growth, a high nitrogen translocation efficiency for the vegetative parts into the grains during grain filling and an efficient conversion of nitrogen into high-quality proteins. In this perspective paper the options to breed and grow such varieties are discussed.
Original languageEnglish
Pages (from-to)207-215
JournalJournal of the Science of Food and Agriculture
Volume92
Issue number2
DOIs
Publication statusPublished - 2012

Keywords

  • triticum-aestivum l.
  • bread-making quality
  • weight glutenin subunits
  • nitrogen use efficiency
  • winter-wheat
  • protein-composition
  • spring wheat
  • breadmaking quality
  • functional-properties
  • genetic-improvement

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