Improving the milling and nutritional quality of UK wheat

Chorleywood面包工艺（CBP）于1961年在英国开发，彻底改变了国内种植的低蛋白小麦的使用，现在估计用于制作英国80%的面包。CBP的主要成功之处在于它使用了机械加工和添加剂，与传统的缓慢发酵方法相比，这使得英国小麦的蛋白质含量更低。它还大大减少了加工时间，一条典型的面包生产和包装销售在4小时内。小麦产量与籽粒蛋白质含量之间存在着良好的负相关关系。英国小麦育种一直受到产量提高的驱动（Mackay等人，2011 TAAG 122：225-38），这得益于有利的长生长季节和充足的水分。英国经常生产世界上最高的小麦产量，但这是以牺牲谷物蛋白质含量为代价的。在引入CBP之前，用于制作面包的硬、高蛋白小麦是从北美进口的。今天，CBP确保英国米莱尔使用的小麦中有85%是本土种植的（www.nabim.org.uk）。加拿大小麦仍然是进口的，由于其上级面筋强度和面包制作特性，加拿大小麦被用来与英国小麦混合。英国育种者继续为高产而育种，这在很大程度上损害了质量，因为很难选择质量性状，特别是那些需要昂贵的物理测试的性状。有趣的是，英国目前进口的大多数加拿大硬小麦的祖先“Red Fife”存在于许多英国面包制作品种的谱系中，这表明英国种质库中存在高品质变异。识别和表征相关的遗传区域因此可以提高育种计划中选择的容易性和准确性。基因组工具现在已经足够先进，可以详细解剖和动员英国精英小麦的新碾磨和营养品质性状。这是两个核心目标的基础：1。利用下一代小麦资源，揭示与英国育种、制粉和烘焙行业相关的英国优质小麦制粉品质的遗传结构。挖掘不同小麦种质中的新蛋白质、营养素和微量营养素属性，以改善英国的营养状况，支持饮食健康。

Developed in the UK in 1961, the Chorleywood bread process (CBP) revolutionised the use ofdomestically grown lower protein wheat and is now estimated to be used to make ~80% of the UK's bread. The main success of the CBP is its use of mechanical processing and additives which enable use of lower protein UK wheat compared to traditional slow fermentation methods. It also dramatically reduces processing time, with a typical loaf of bread produced and packaged for sale in under 4 hours. There is a well documented inverse correlation between wheat yield and grain protein content. UK wheat breeding has been driven by yield improvements (Mackay et al., 2011 TAAG 122:225-38) supported by favourable long growing seasons with ample moisture. The UK regularly produces the world's highest wheat yields but this has come at the expense of grain protein content.Prior to the introduction of the CBP, hard, high protein wheat for bread-making was imported from North America. Today, the CBP ensures that 85% of the wheat used by UK millers is home-grown (www.nabim.org.uk). Canadian wheat is still imported, and is used to blend with UK wheat due to its superior gluten strength and bread-making properties. UK breeders continue to breed for high yield to the detriment of quality largely because it is harder to select quality traits, particularly those which require expensive physical testing. Interestingly, 'Red Fife', the progenitor of most Canadian hard wheat now imported by the UK is present in the pedigrees of many UK bread-making varieties indicating that variation for high quality exists within the UK germplasm pool.Identifying and characterising relevant genetic regions could therefore lead to improved ease and accuracy of selection in breeding programmes. Genomic tools are now sufficiently advanced to allow the detailed dissection and mobilisation of novel milling and nutritional quality traits in elite UK wheats. This underpins the two core Objectives to:1. Uncover, using next generation wheat resources, the genetic architecture of milling quality inelite UK wheat relevant to the UK breeding, milling and baking industries.2. Mine novel protein, nutritient and micro-nutrient attributes in diverse wheat germplasm relevant to improving the nutritional status of UK supporting dietary health.