Understanding protein impact on soft wheat flour functionality: identification of protein markers for soft wheat breeding

致力于软质小麦的预育种，特别是针对烘焙行业的加工质量。该项目通过BBSRC-CTP资助，研究将与Mondelez合作进行，学生将在学生期间进行实习。根据生产面粉所需的碾磨能量，碾磨小麦分为两个商业类别，软质和硬质。软质小麦生产的面粉具有低淀粉损伤，这是生产饼干和饼干等烘焙产品的理想选择，但不同软质小麦产品的质量取决于不同的蛋白质网络特性。例如，饼干的制造需要形成坚固、有弹性的麸质，而这可能对饼干的制造不利，因为它可能会导致过度收缩，损害其大小和形状。该项目旨在确定特定的面筋蛋白亚基/簇负责形成可延伸或强/弹性面筋在软小麦背景。这将通过对多亲本作图群体的田间生长谷物样品中的相关生化和功能性状进行定量遗传解剖来实现，所述多亲本作图群体预期在编码面筋蛋白的基因座处具有高度的变异性，使用行业标准面团功能预测测试和先进的蛋白质组学。

Working at pre-breeding of soft wheat, specifically targeting its processing quality for the bakery sector. The project is funded via a BBSRC-CTP and the research will be carried out in collaboration with Mondelez, where the student will take up a placement during the course of the studentship. Milling wheat is categorised into two commercial classes, soft and hard, according to the milling energy required to produce the flour. Soft wheat produces flour with low starch damage, which is ideal for the production of bakery products such as biscuits and crackers, but the quality of different soft wheat products is underpinned by different protein networking characteristics. For example, the manufacturing of crackers requires the formation of a strong, elastic gluten while this could be detrimental to the manufacture of cookies, since it may cause excessive shrinking, compromising s their size and shape. This project seeks to identify specific gluten protein subunits/clusters responsible for the formation of either extensible or strong/elastic gluten in a soft wheat background. This will be achieved via quantitative genetic dissection of the relevant biochemical and functional traits in field-grown grain samples of a multi-parent mapping population expected to have a high degree of variability at the loci encoding for gluten proteins using industry standard dough functionality prediction tests and advanced proteomics.