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Better baking with less protein – a way to more organically produced quality wheat from Lower Saxony (Eco Baking Wheat)

Project

Production processes

This project contributes to the research aim 'Production processes'. Which funding institutions are active for this aim? What are the sub-aims? Take a look:
Production processes


Project code: ML-Referat 304/EIP-Agri-Nr. 13
Contract period: 18.05.2016 - 01.11.2019
Budget: 562,995 Euro
Purpose of research: Applied research
Keywords: plant production and horticulture, food industry

With this EIP-project the availability and usability of organic grown winter wheat as bread-grain in Lower Saxony should be improved. The problem in organic farming is, that the nitrogen supply is limited and so the protein-content is as well. For this reason the grown wheat often can’t be used for baking, even if the protein has good quality, what can’t be determined with conventional testing methods. This should be solved by optimizing and standardizing a Micro-Baking-Test and breeders’ enhancement of organic winter wheat with lower protein-content (19-24 percent gluten). This test enables to lead wheat-lots, which have a bad performance in the regular Rapid Mix Test into a higher use, because with the test there can be identified lots, which have good baking-qualities in spite of low gluten-contents. To standardize the method, serial analysis should be executed, the single process steps should be adjusted and a catalogue for the completed Micro-Baking-Test should be published. For the breeders’ enhancement, considered wheat varieties should be cultivated on different locations in three succeeding years. The Micro-Baking-Test should be used to find the most promising varieties.

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