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Improving the Quality ofImproving the Quality of Australian WheatAustralian Wheat
Wheat Breeding Reference Group
Ben Adams, Longreach Plant BreedersSteve Jefferies AGTSteve Jefferies, AGT
Peter Neilson, HRZ WheatBryan Whan IntergrainBryan Whan, Intergrain
What is wheat quality?What is wheat quality?
• Quality can mean many different things to many different people
• In and Australian context, quality can be seen simply as a function of grade (APH, AH, APW, ASW etc) and g ( )receival standards
AH2 Receival StandardsAH2 Receival Standards
Variety Only approved varieties eligibleVariety Only approved varieties eligibleGrain protein 11.5% minMoisture 12% maxTest weight 74.0 kg/hlScreenings 5.0%Falling number 300 secgUn-millable material 0.6%Foreign seed X count/0 5lForeign seed X count/0.5lOther contaminants 0.1%
Who is responsible for quality?Variety
Grain protein
Breeder
Environment GrowerGrain protein
Moisture
Environment Grower Breeder
Grower Environment
Test weight
Screenings
Environment Breeder Grower
Environment Breeder GrowerScreenings
Falling number
Environment Breeder Grower
Environment Grower Breeder
Un-millable material
Foreign seed
Grower
GrowerForeign seed
Other contaminants
Grower
Grower
Variety• Variety is the critical component to grade eligibility• Together with protein content, variety essentially
defines the functionality of the grain and thereby the gradeg
• It is the functionality of the grain that ultimately defines the performanceand the ability for thatdefines the performanceand the ability for that grain or grade to meet market expectations
How does variety influence quality?
Protein “Quality”y
• Dough properties areDough properties are strongly related to both protein quantity andprotein quantity and quality
• High and low molecular• High and low molecular weight glutenins are the proteins that most affectproteins that most affect dough propertiesVarieties differ greatly for• Varieties differ greatly for types of glutenins
Extensibility (stretchiness) and Resistance (strength)
• Flour + water produces a hydrated mixture of proteins called gluten
• Gluten imparts strength to dough• Strong doughs hold gas produced
during fermentation• Gas expands during baking to
d l f b li ht iproduce a loaf crumb – light in colour and fine and silky in textureVarieties differ substantially in• Varieties differ substantially in strength and extensibility
Grain Hardness
• The harder the grain the more• The harder the grain the more starch damage when milled
• More starch damage the more• More starch damage the more water absorption
• More water absorption theMore water absorption the more bread per unit of flour
• Hardness determined by yvariety
• Water absorption determined by variety but affected by protein and environment.
Same protein different variety hardness and dough strength- hardness and dough strength
B i Yit iBowie Yitpi
Protein
14%Yellow alkaline
12% Pan breads
noodles
White salted Flat breads
Pan breads
10%Biscuits
Noodles -JapanWhite saltedNoodles -China
Instant noodles
8% Cakes and
Steamed bunsNoodles China
Soft Mod Hard Hard
Cakes andSnack foods
Grain HardnessSoft Mod. Hard Hard
Quality Traits Breeders Need to Manipulate
Grain, Milling and Dough Quality
Baking Quality- 3 different bakingDough Quality
ScreeningsTest weight
3 different baking methods
Loaf volumegHardnessMilling yieldBran content
Crumb colourAppearanceT tBran content
Flour brightnessFlour yellownessFlour protein
Texture
Noodle QualityFlour proteinWater absorptionDough Development time
Q yNoodle sheet brightnessNoodle sheet yellowness
Dough Mixing stabilityDough StrengthDough Extensibility
Change of brightnessChange of yellownessYieldPeak Viscosity YieldTexture, bite and mouth feel
“The Breeding Funnel”
250 parent combinationsYear 1
50,000Year 2-4
250 parent combinationsYear 1
5,000Year 5
750Year 6
50
10
Year 7
Y 8 10
1
Year 8
Year 9 1Year 9
“The Quality Breeding Funnel”y g
250 parent combinationsYear 1
50,000Year 2-4 Grain Size and Confirmation
250 parent combinationsYear 1
5,000Year 5 + NIR, SDS, Glutenin, Jn Mill/Mixo
750Year 6 + Buhler Mill, Dough Rheology (Class)
50
10
Year 7
Y 8
+ End Products (Classification)
E d P d t (Cl ifi ti )10
1
Year 8
Year 9
+ End Products (Classification)
Final Classification and 1Year 9Variety Release
CostsMilling + Dough $400/genotype/repBaking (two methods) $300/genotype/repBaking (two methods) $300/genotype/repNoodles $150/genotype/rep
“The Quality Breeding Funnel”y g
250 parent combinationsYear 1
50,000Year 2-4
250 parent combinationsYear 1
5,000Year 5
750Year 6 + Buhler Mill, Dough Rheology (Class)$300,000
50
10
Year 7
Y 8
$300,000
10
1
Year 8
Year 9 1Year 9
Breeding for other traitsBreeding for other traits• Selection for grain yield and local adaptation • Flowering timeFlowering time• Straw strength• Shattering• Leaf, stem and stripe rust resistance• Yellow leaf spot resistance
Cro n rot and root lesion nematode resistance/tolerance• Crown rot and root lesion nematode resistance/tolerance• CCN• Pre-harvest sprouting tolerancePre harvest sprouting tolerance• Blackpoint resistance• Coleoptile length and early vigour• Heat, drought and other abiotic stress tolerance• Herbicide tolerance or weed competitiveness
Other• Other
How is all this resourced?• Dan Basse highlighted the impact of GM on corn yields
Th i ld i d t b littl i l di• The yield gain data can be a little misleading• The traits themselves (Roundup Ready or BT) contribute
only a small proportion to yield increaseonly a small proportion to yield increase• Yield improvements are due to the GM value capture
mechanismmechanism• Substantially greater $ investment in breeding the
background germplasm carrying the traitbackground germplasm carrying the trait• Australia has its own unique non-GM value capture
mechanism - End Point Royaltiesy
How is this resourced?
• Wheat breeding in Australia is now entirely resourced by End Point Royalties (EPRs)
• Most Australian grain traders handling milling wheat t ib t b ll ti EPRcontribute by collecting EPRs
– Very small number of milling wheat traders not s pporting the ind str at the momentsupporting the industry at the moment
– Very few in feed industry are supporting the systemN t i ill k it i f• New systems in progress will make it easier for growers to comply but until all traders/buyers/packers/users are engaged in the system it will remain a cumbersomeengaged in the system it will remain a cumbersome process.
Opportunities and threats from deregulationOpportunities and threats from deregulation
or
“When a grade is not just a grade”
“When a grade is not just a grade”Th h th l ifi ti h t• Through the classification process wheat varieties have to meet very strict criteria to b li ibl f dbecome eligible for a grade – Significant level of variability for quality
remains within a given grade • This presents both an opportunity and a threat in p pp y
a deregulated wheat market
For example “SA AH is not just SA AH”Katana
“Northern APH is not just Northern APH”
S&D Baking
YAN Other IssuesBaking
Kennedy 962 Poor Unbalanced doughHartog 931 Poor Unbalanced doughHartog 931 Poor Unbalanced doughStrzelecki 933 Mod-Good Poor dough strength, poor
milling, yellow flourg ySunvale 910 Very PoorLang 906 ExcellentSunco 903 ExcellentGregory 900 Good Low water absorptionSunstate 887 Poor yellow flourJanz 886 Mod-PoorBaxter 875 Mod-Poor
Opportunities and Threats from Deregulation
• Deregulation of wheat marketing has created both opportunities and threatsopportunities and threats
• Opportunity - growers and traders can capture benefit from quality differentiation at the variety level by supplying specificquality differentiation at the variety level by supplying specific market needs rather than the multi-functionality of grades
• Threat - exporting of small parcels of unknown quality grainThreat exporting of small parcels of unknown quality grain that meets receival standards but not performance expectations – Many trade contracts only specify grade– Many container packers do not even seek variety
declaration– Can be significant threat to the brand value of Australian
grades
The industry needs to work hard to manage and protect the brand value ofmanage and protect the brand value of our grades.
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