Improving the milling and nutritional quality of UK wheat

提高英国小麦的制粉和营养品质

• 批准号: 2119871
• 金额: --
• 依托单位: University of Cambridge
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2018
• 资助国家: 英国
• 起止时间: 2018 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2119871
• 关键词: Improving; milling; nutritional; quality; UK

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.

1961年在英国开发的Chorleywood面包工艺（CBP）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的主要成功之处是它使用了机械加工和添加剂，与传统的缓慢发酵方法相比，它可以使用低蛋白质的英国小麦。它还大大缩短了加工时间，一条普通面包的生产和包装销售时间不到4小时。小麦产量与籽粒蛋白质含量呈负相关关系。英国小麦育种一直受到产量提高的推动（Mackay等人，2011 TAAG 122:225-38），以及有利的长生长季节和充足的水分的支持。英国通常是世界上小麦产量最高的国家，但这是以牺牲谷物蛋白质含量为代价的。在引入CBP之前，制作面包用的高蛋白硬小麦是从北美进口的。如今，CBP确保英国磨坊使用的85%的小麦是本土生产的（www.nabim.org.uk）。加拿大小麦仍然是进口的，由于其优越的面筋强度和面包制作性能，加拿大小麦被用来与英国小麦混合。英国的育种者继续为高产而牺牲质量，很大程度上是因为更难选择优质性状，特别是那些需要昂贵的物理测试的性状。有趣的是，“Red Fife”，现在英国进口的大多数加拿大硬小麦的祖先，出现在许多英国面包品种的谱系中，这表明在英国种质资源库中存在高质量的变异。因此，鉴定和描述相关遗传区域可以提高育种计划中选择的便利性和准确性。基因组工具现在已经足够先进，可以对英国优质小麦的新碾磨和营养品质性状进行详细的解剖和动员。这支撑了两个核心目标：1。利用下一代小麦资源，揭示与英国育种、碾磨和烘焙行业相关的英国优质小麦碾磨品质遗传结构。不同小麦种质中与改善英国营养状况有关的蛋白质、营养素和微量营养素新属性，支持饮食健康。