SuperWheat
Impact of wheat (kernel) on the quality of the end product
General objectives
Based on the biochemical properties of pedigree wheat cultivars that are linked to certain quality attributes in bread and other bakery products, wheat cultivation and (post) harvest practices can be further optimised so that (local) baking wheat with the expected biochemical properties can be processed into flour.
Expected results
- New cultivation and harvesting techniques to improve flour quality
- New types of wheat that are beneficial to the quality of bakery products
