From Gene to Bread: Building knowledge and exploiting technology to achieve high wheat self-sufficiency in Norway

The Gene2Bread project aims to increase knowledge contributing to a higher degree of self-sufficiency in Norwegian bread wheat. Stable and adequate qualities are crucial for the industry to utilize more Norwegian wheat. Research activities will range from the identification of genes to the baking trials with Norwegian wheat on an industrial scale. There is a negative correlation between yield and protein content. However, some varieties deviate from this pattern by having a higher protein content without yield penalty. The project will identify genes and markers associated with high protein content combined with a high yield that can be utilized in the breeding program. Based on genes/regions on the genome (QTL) identified in the previous MATHVETE project, 50 spring wheat varieties that vary in QTL were selected. A field trial with the 50 varieties was conducted at two locations (Ås and Stange) in the 2024 season. Developing spikes were sampled at 21 days after flowering to investigate the expression of genes and proteins. Additionally, we collected images with drones equipped with RGB and multispectral cameras every other week during the growing season in the field in Ås. The nitrogen status of the plants was monitored with a hand-held Yara N-sensor until heading. After harvest, yield and quality data, such as thousand kernel weight and protein content, will be measured. Image, yield, and quality data will be analyzed with gene and protein expression data to investigate the molecular function of selected genes. Fertilization trials have been conducted to investigate variety- and location-specific fertilization in the 2024 season. The trials were conducted with four different spring wheat varieties: Mirakel, Betong, Festus, and Helmi, possessing different gluten qualities. Furthermore, five fertilization regimes with increasing nitrogen were tested to explore the relationship between protein content and yield potential. During the growing season, biomass was monitored with a hand-held N-sensor and a multispectral drone. Representative biomass samples were taken as a reference for the spectral data at selected growth stages. Equivalent field trials will be carried out for two more seasons (in 2025 and 2026). The goal is to provide recommendations for variety-specific fertilization to enable farmers to produce wheat that meets the industry’s requirements for protein content. Furthermore, the data will be used to predict protein content and yield before harvest. This can provide an early forecast of protein content in the new harvest, which benefits the industry. Early forecasting of the breadmaking quality of Norwegian wheat has been crucial for the industry to use as much Norwegian wheat as possible. The selected varieties of spring and winter wheat from the field trials will be analyzed for the viscoelastic properties of gluten. The mills will also analyze the breadmaking quality of the new harvest with their own analytical methods. Based on the results, the breadmaking quality of the new harvest will be discussed with the relevant industry partners. The MATHVETE project indicated that the fungus Microdochium nivale can secrete proteases and weaken gluten. Wheat infected by this fungus may, therefore, have reduced gluten quality. The project aims to identify varieties with higher tolerance to fungal infections/proteases. Greenhouse experiments are planned: four varieties will be infected with two isolates of M. nivale in the winter-spring 2024/25 and 2025/26. Gluten proteins are one of the most important components affecting breadmaking quality. However, wheat possesses other important components, such as starch and fiber. The project will investigate genetic variations and environmental effects on the composition of these components and baking quality. The grain samples of five varieties (Mirakel, Betong, Festus, Kuban, and Lizzi) will be harvested from three fields in 2024. The material from three seasons (2024-2026) will be analyzed by a postdoc, who will start in 2026. The project will investigate tolerance limits for quality parameters in wheat flour so that industrial bakeries can adapt their processes when the breadmaking quality of Norwegian wheat varies. Wheat with four different gluten qualities (combinations of strong and weak gluten and high and low protein content) will be obtained. Combinations of these will result in different gluten qualities, which will be tested in small- and large-scale baking trials. The industry partners in the project will actively participate in the activities. Gene2Bread will be carried out in close collaboration between the research community and the entire value chain. The project will focus strongly on implementing the results in the value chain.

The project aims to increase Norway’s self-sufficiency in milling wheat by gaining knowledge to improve wheat quality and increase its utilisation. Adequate protein content and a stable quality between seasons and within a season are prerequisites to increasing the share of Norwegian wheat in the flour blend. The project will identify high-protein genes to be used in breeding programs and develop precise nitrogen fertilisation strategies. The project’s outcome will allow farmers to produce wheat with a small environmental footprint by growing cultivars with high protein genes and using cutting-edge technologies, such as sensors, unmanned aerial vehicles and satellites. The project will also determine the variations in the chemical composition of flour constituents, as well as identify differences between cultivars in response to a fungal infection that could weaken gluten quality. The results will contribute to finding measures to achieve stable quality. The project will also explore strategies for the maximum use of Norwegian wheat of varying quality. Analysis of wheat quality in the early season for the quality prediction of the new harvest will assist the industries in planning for the maximum use of Norwegian wheat. Furthermore, the project will investigate the possibility and method of adjusting breadmaking processes according to seasonal variations in quality. More flexible processes at the industrial level will allow for increasing the utilisation of Norwegian wheat. The project will be accomplished through close collaboration with industry partners leading to an active knowledge exchange within the value chain, including the research community. The project will cover in-depth, technology-based research with a strong focus on implementations in the value chain. Increased self-sufficiency in milling wheat will furthermore satisfy the consumers’ demand for domestic products as well as contribute to higher food security in Norway.