Developing better strategies to improve grain quality for wheat

Abstract

There are opportunities to improve the quality and-market value of wheat grain at all stages of production, storage and transport. An essential pre-requisite is a thorough knowledge of market requirements, both for the coming crop season and well into the future in the case of breeding programs and research planning. Elucidation of the molecular basis of grain quality is an important part of the overall strategy of quality improvement. The outcome expected from such studies will be the identification of key chemical components that can serve as markers for specific aspects of grain quality. The provision of screening tests for these marker compounds then permits intelligent quality testing at harvest, planning of genotype and environment to maximize quality, and selection of suitable genotypes at an early stage of breeding. This review describes the state of our present knowledge of grain quality at the molecular/chemical level (with particular references to dough quality for wheat), and it indicates how this knowledge can be put to practical use in better suiting wheat grain for processing requirements both in Australia and overseas.