Division of Biotechnology and Plant Health
QualityWheat - Norwegian wheat with optimized protein content and high baking quality
Finished
Last updated: 06.11.2018
End: mar 2019
Start: jan 2014
End: mar 2019
Start: jan 2014
The Quality Wheat project aims to increase Norwegian wheat quality to achieve better utilization of Norwegian wheat, and thus meet the national goals of increased food production.
| External project link | Project web site |
| Start - end date | 01.01.2014 - 31.03.2019 |
| Project manager | Anne Kjersti Uhlen, NOFIMA |
| Project manager at Nibio | Ingerd Skow Hofgaard |
| Division | Division of Biotechnology and Plant Health |
| Department | Fungal Plant Pathology in Forestry, Agriculture and Horticulture |
The project comprise 4 Work Packages (WP):
- Yearly assessment of gluten quality of the new harvest to provide quality outlooks for optimal utilization of Norwegian wheat
- Optimal level and reduced variation in wheat protein concentration by means of site-specific fertilization and targeted harvesting based on pre-harvest predictions
- Identify microorganisms associated with gluten protein degradation
- Identify proteases associated with degradation of gluten quality in Norwegian field samples.
WP 3 (NIBIO): Effect of microorganisms on gluten quality
At NIBIO we will investigate and document the influence of Fusarium spp., and other microorganisms, on the functionality of gluten in wheat.