THE INDUSTRIAL USE OF EU WHEATS

A four-year coordinated wheat research programme was recently conducte d with the aim of advancing understanding of wheat processing and qual ity under the specific conditions of the European Union. The main area s examined included milling quality, starch/gluten separation, the bas is of breadmaking quality, the basis of biscuit quality, flour composi tion, dough development, the genetics of wheat storage proteins and sp routing resistance. The programme produced a range of results which wi ll contribute to developments in the processing industry, wheat breedi ng and trade.