Whereas the genetic effects on gluten quality can be handled by suitable sorting system at the grain elevator, effects of climatic conditions is more challenging and difficult to handle for the industry. There is a significant gap in knowledge on understa nding the effect of climatic conditions on wheat gluten quality. With the predicted changes in climatic conditions involving higher year-to-year variation, improved knowledge on the environmental effects is considered crucial for maintaining a high share of Norwegian grown wheat for the future.
Knowledge on how the climatic changes will affect the wheat quality will put the industry and the wheat growers in position to have knowledge-based debate on adjustment of wheat production to ensure suitable quali ty for the future. Furthermore, early prediction of the quality of the year based on knowledge on the climatic conditions of the season and its effect on the quality would help the industry to handle the climatic variations. Enhanced knowledge on the envi ronmental effects and the interactions between genotype and environment may enable the plant breeders to breed for cultivars of stronger and more stable quality. The aim of the present project is to achieve knowledge on the effects of temperature at diffe rent time intervals during the grain filling period on the structure of gluten proteins and thereby its rheology and baking quality. Observations on gluten structure as measured by spectroscopic microscopy and quality related measurements will be conducte d during grain development, in mature flour and in gluten and dough exposed to stretching and relaxation. The research will contribute to improve the understanding of the basis for functionality of the gluten proteins and the effect of the climatic condit ions.