About the project

This project is led by Shiori Koga, Nofima

The project aims to increase Norwayʼs self-sufficiency in milling wheat by gaining knowledge to improve wheat quality and increase its utilisation. Adequate protein content and a stable quality between seasons and within a season are prerequisites to increasing the share of Norwegian wheat in the flour blend. The project will identify highprotein genes to be used in breeding programs and develop precise nitrogen fertilisation strategies.

The projectʼsoutcome will allow farmers to produce wheat with a small environmental footprint by growing cultivars with high protein genes and using cutting-edge technologies, such as sensors, unmanned aerial vehicles and satellites. The project will also determine the variations in the chemical composition of flour constituents, as well as identify differences between cultivars in response to a fungal infection that could weaken gluten quality.

The results will contribute to finding measures to achieve stable quality. The project will also explore strategies for the maximum use of Norwegian wheat of varying quality. Analysis of wheat quality in the early season for the quality prediction of the new harvest will assist the industries in planning for the maximum use of Norwegian wheat. Furthermore, the project will investigate the possibility and method of adjusting breadmaking processes according to seasonal variations in quality. More flexible processes at the industrial level will allow for increasing the utilisation of Norwegian wheat.

The project will be accomplished through close collaboration with industry partners leading to an active knowledge exchange within the value chain, including the research community. The project will cover in-depth, technology based research with a strong focus on implementations in the value chain. Increased self-sufficiency in milling wheat will furthermore satisfy the consumersʼ demand for domestic products as well as contribute to higher food security in Norway.

• Objectives

  Primary objective: Gain knowledge to increase Norwayʼs self-sufficiency in milling wheat by ensuring stable and adequate quality and improving its utilization Secondary objectives

  SeSecondary objectives:

  • Identify novel genes for high grain protein deviation and develop KASP markers for breeding to obtain optimal grain protein content (GPC)
  • Understand the molecular function of selected genes for higher GPC
  • Improve N-fertilisation to produce wheat with adequate GPC using advanced technologies and models adjusted to specific cultivars
  • Identify varieties with higher tolerance to fungal infections that may weaken the gluten network
  • Build knowledge of breadmaking quality of the new harvest early each season to facilitate maximising the use of domestic wheat
  • Identify variations in the chemical composition of flour constituents and their relation to breadmaking quality
  • Determine acceptable flour quality tolerance and strategies to adjust the baking process at an industrial scale according to quality

Participants at NMBU

Other participants

Nofima
Dr. Shiori Koga - project leader, WP leader
Dr. Ulrike Böcker - WP leader
Dr.Anne Rieder
Dr. Ellen Mosleth

Nibio
Dr. Krzysztof Kusnierek - WP leader
Dr. Annbjørg Ø. Kristoffersen
Dr.Ingerd Skow Hofgaard
Dr.Heidi U. Aamot

Rothamsted Research
Prof. Peter Shewry
Prof. Malcolm Hawkesford
Dr. Keywan Hassani-Pak

Graminor
Dr. Jon Arne Dieseth
M.Sc. Margit O. Kollstrøm
Dr. Susanne Windju

Yara
Dr. Bernt Hoel

Felleskjøpet Agri
Mr. Jon Atle Repstad
Astrid E. Thuen

Strand Unikorn
Per Martin Lea

Lantmännen Cerealia
Ms. Elin Martinsen
Ms. Kristina Koppel

Norgesmøllene
M.Sc. Viktoriya Boyko

Bakehuset
Mr. Amund Skrutvold

Orkla Foods Norge
Dr. Anette Moldestad