
Biotech Wheat for Finer BreadsBy Marcia
Wood January 2, 1997Better breads and other baked goods for tomorrow may result from successes
at genetically engineering wheat, by scientists at the
Agricultural Research Service. The
advance could also raise wheat's value to growers--by increasing the likelihood
the grain has protein qualities wanted by bakers and millers. ARS scientists based in California are the first to boost the amount of
breadmaking proteins--known as high-molecular-weight glutenins--in wheat
kernels by using molecular biology. They raised the amounts of the proteins by
up to 50 percent in kernels of bioengineered wheat they grew in their
greenhouse. So far, eight successive generations of plants have retained the trait.
Within a year or so, the California scientists anticipate having enough flour
from their test plants to bake experimental loaves. Currently, they are testing different combinations of genes to increase
production of the high-molecular-weight glutenins. They expect flour with the
best combinations and amounts of these glutenins to produce light,
fine-textured bread. For the tests, they are using a genetic on-off switch called a promoter.
This promoter might also be useful in raising or lowering other key proteins.
If so, wheat might be engineered to produce an array of new baking flours or
other wheat products for industrial use. The California experiments, conducted with a spring wheat variety, have led
to new studies by ARS colleagues in Nebraska. They want to improve breadmaking
proteins in commercial varieties of winter wheats. Scientific contact: Ann E.
Blechl, USDA-ARS
Western Regional Research
Center, Albany, Calif., phone 510-559-5716 Story contacts Marcia A Wood U.S. Department of Agriculture | |