CSIRO Plant Industry has consolidated its wheat research with an eye on today's quality-conscious markets. The new cereal chemistry laboratory in Canberra will be at the forefront of small-scale mixing, stretching and baking which allow scientists to test wheat and dough quality using as little as 2 grams of flour.
Various bread, noodles and pasta are end products governed by characteristics like colour, stretchiness and texture. These in turn depend on flour components: proteins, starch and other carbohydrates. Scientists at the new lab will be well equipped to look at different genetic types of wheat to learn more about how and why these characteristics differ and map a course for future breeding improvements.
Contact: Dr Matthew Morell 02 6246 5074