Improved use will result from better knowledge of the various applications of wheat (milling, white and wholemeal breadmaking, gluten/starch industry, flour ...
TO EXPLORE AND IMPROVE TIIE INDUSTRIAL USE OF EC WHEATS OBJECTIVES The project is aimed at exploring and improving the industrial use of EC wheats (T. aesrivum),with the objective of filling the growing gap between process development and its understanding in terms of processing requirements and thus wheat quality requirements . A further objective is the stimulation of breeding and development of wheats capable of satisfying the present and future demands of European industry and the export market. Improved use will result from better knowledge of the various applications of wheat (milling, white and wholemeal breadmaking, gluten/starch industry, flour blends, fermented products and biscuit manufacture). Each main parameter of processing and its effect will be expressed in terms of functional properties of the wheat and related to specific wheat protein constituents and their interactions. Combined functional/physico-chemical and biological advanced methodologies will be applied to quality determinants, which will result in a better understanding of their variability of composition, structure, and of their mechanism of action in the various industrial processes. As a consequence of the availability of genetic stocks and wheat samples produced in highly controlled environments of the various EC countries, the identification of improved breeding criteria (for sprouting resistance , milling quality, breadmaking or biscuit-making quality, adaptation to gluten/starch separation) and the development of rapid tests for use in breeding progr ammes and trade will be obtained .
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