Industrial participants in the project include: Norgesmøllene, Lantmännen Cerealia, Felleskjøpet Agri (FKA, a division of The Norwegian Agricultural Purchasing and Marketing Co-operation), Graminor, Bakers, Unikorn/Norgesfôr, Stabburet and Nærbakst.
The share of Norwegian wheat in flour has in the course of the past 30 years increased from insignificant to 70-80%. A major issue today is that Norwegian wheat is often subject to quality differences due to climatic variations. We are far from a complete understanding of how the climate affects the structure of gluten proteins and thus the baking quality of flour. This project will go over four years and has as its main aim to adapt Norwegian wheat production for the future by ensuring appropriate and stable quality in our shifting climate. This project will furnish knowledge on how climatic variations can affect the synthesis of gluten proteins, how gluten proteins are built during ripening and what consequences this can have for the structure and function of gluten proteins in ripe cereals, flour and dough. In other words, we will work on understanding why climatic variations lead to variations in baking quality. Comprehensive mapping of this variation has already been carried out in Norway, and analyses relating these findings to climatic parameters are already under way. The FutureWheat project will delve more deeply into cereals grown in various environmental conditions in order to study how the gluten proteins are affected. Climatic effect will be studied under controlled conditions in climate chambers and plastic tunnels, as well as in field experiments. The project is managed by Nofima Mat in close cooperation with the Department of Plant and Environmental Sciences at the University of Life Sciences (UMB) and Bioforsk Øst Apelsvoll.