Hard white wheat is a
value-added product that is of great intrest to the milling industry because
white wheat offers significant processing advantages over red wheat. These
advantages include higher milling extraction as well as white wheat whole
baked goods free of the bownish coloured bran and stringent taste associated
with red wheat. In certain export markets, white wheat is preferred over
red wheat so hard white wheat affers opportunities to access new markets.
However, the development of white wheat presents new challenges to
researchers, one of the most important being that white wheat is more
susceptible to preharvest sprouting. Production of white wheat in higher
rainfall production areas like Manitoba will require varieties with superior
preharvest sprouting resistance.
This
project will address the problem of preharvest sprouting resistance in two
ways:
1.
The
identification of new white seeded sources of preharvest sprouting
resistance for use in the Cereal Research Centre hard white wheat breeding program.
2. The
development of molecular markers for preharvest sprouting resistance that
can be used in hard white wheat development.
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