Bread wheat = improved food security in Norway
Characterization of wheat cultivars will contribute to increased use of Norwegian bread wheat and strengthen food security preparedness.
Researcher Shiori Koga and her colleagues analyze the breadmaking qualities of different wheat cultivars. The research helps the industry optimize the use of Norwegian bread wheat.
“We examine key quality parameters, such as protein content, water absorption, and dough properties, and perform baking trials. Millers need wheat with varying breadmaking qualities to produce flour products with consistent and specific qualities,” Koga explains.
The new classification system opens new opportunities
The report “Adaptation of wheat production to the Norwegian market” proposes a new classification system for bread wheat. The new system suggests dividing winter wheat cultivars into two classes: C, “stronger”, and D, “slightly weaker”, instead of a single class as in the current system. Additionally, the minimum protein content for class D is set slightly lower than that of the existing winter wheat class to better meet market demands.
The researchers evaluated the breadmaking quality of nine winter wheat cultivars and lines grown in three different environments. The results revealed varying baking qualities, enabling to classify these cultivars in a new system that may soon be adopted.
“Once the new system is implemented and wheat cultivars are classified, the market will have the opportunity to use more Norwegian winter wheat than it does today. Some winter wheat cultivars are just as strong as certain spring wheat cultivars. With the new system, these can be used in flour blends like spring wheat if the protein content is sufficient,” says Koga.
Weather conditions and breadmaking quality
Another important factor in assessing breadmaking quality is the effect of growing conditions. While genetics primarily determines breadmaking quality, environmental factors also play a significant role. Every autumn, Nofima’s experts evaluate the gluten quality, one of the key parameters for breadmaking, of the new harvest of Norwegian wheat cultivars.
“We have data from over 20 years. Recently we examined the relationship between weather conditions during grain filling and gluten quality. It turns out that the weather around heading and physiological maturation has the greatest impact on gluten quality,” says researcher Erik Tengstrand, who was involved in the data analysis.
Annual analysis of new harvests is a longstanding collaboration with NIBIO and NMBU. The results show considerable variation, especially in seasons with adverse weather during grain filling and maturation.
Early quality forecast of Norwegian bread wheat
The annual analysis of new harvests has expanded since 2022, when it was initiated as a pilot project by the Partnership for Norwegian Cereal Grains and Plant Proteins. Nofima conducts comprehensive testing on samples from different grain reception facilities in major wheat-growing regions. The results assist the market regulator in forecasting the amount of Norwegian bread wheat available in the market and assessing the potential need for importing bread wheat.
“When the Norwegian share increases, these annual quality analyses become even more important for planning the efficient use of Norwegian wheat. If we succeed in this, we can enhance Norwegian self-sufficiency and decrease the need for imports,” concludes Shiori Koga.
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