Adaptations within the Norwegian wheat value chain to improve quality and obtain high quantities for milling in a challenging climate

About the project

The main objective of the project is to develop knowledge needed to produce wheat with good and stable bread-making quality under challenging climatic conditions, thereby securing high self-sufficiency of bread wheat. In the last decade, Norwegian wheat has had lower-than-optimal protein content and unpredictable variations in gluten quality; two factors that represent important bottlenecks for the use of Norwegian wheat in flour blends.

Contributors

Shiori Koga (Prosjektleder)

Shiori.koga@nofima.no
Tlf. +47 97 06 57 70