Shiori Koga

I work at the raw materials and process optimisation department. My research focus is the production of Norwegian wheat with good and stable baking properties for the Norwegian milling and baking industry. Both the content and quality of gluten proteins (storage proteins in the grain) are important for the baking quality. The baking quality of Norwegian wheat can vary widely, and an abnormally poor gluten quality has occasionally been detected in individual samples. We have not fully understood which environmental factors affect the gluten quality, and I am currently researching which environmental factors can lead to particularly poor gluten quality.

I use a number of different methods to analyse gluten quality, including analyses of the rheological properties of dough (the Kieffer dough and gluten extensibility rig, small-scale farinograph, Micro-doughLAB); analyses of gluten proteins (SDS-PAGE, Western blotting, chromatography), analyses of protein degradation (Zymography) and proteome analyses. I have a M.Sc in agronomy/plant science from Kyushu University, Fukuoka, Japan (2003) and a PhD in plant science (2015) from the Norwegian University of Life Sciences (NMBU). In my PhD research I investigated the effects of temperature during grain filling have on the baking quality of Norwegian wheat, and the results are presented in my doctoral thesis “The effects of temperature during grain filling on gluten quality of bread wheat (Triticum aestivum L.)”.

+47 970 65 770

+47 64 97 04 53

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Raw materials and process optimization

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