VISION AND MISSION IFC

CENTRE OBJECTIVES 3

CHAIRMAN’S REPORT 4

MANAGING DIRECTOR’S REPORT 6

STRUCTURE AND MANAGEMENT 10

COOPERATIVE LINKAGES 14

RESEARCH

PROGRAM 1 16

PROGRAM 2 29

PROGRAM 3A 37

PROGRAM 3B 41

PROGRAM 4 45

PROGRAM 5 51

EDUCATION AND TRAINING 61

UTILISATION, COMMERCIALISATION AND LINKS 69

STAFFING AND ADMINISTRATION 71

PATENTS, PUBLICATIONS, GRANTS AND AWARDS 72

PERFORMANCE INDICATORS 76

1 MAJORMAJOR ACHIEVEMENTSACHIEVEMENTS ANDAND OUTCOMESOUTCOMES

PROGRAM 1 PROGRAM 2 A new method for detecting molecular Commercial launch of the WheatRite test markers to accelerate wheat breeding. for rain damage. New wheat germplasm with major Improved quality at harvest and receival: benefits for processors and consumers. agronomy and storage procedures developed for growers and users.

PROGRAM 3 PROGRAM 4 Aids for the management of microbe Methods for the rapid assessment of the contamination in wheat and flour mills. shelf-life of frozen dough products. Enhanced process control in bakeries Product quality improvements; knowledge leading to cost savings and superior of the effects of different starches and products. other ingredients on bread, pasta and noodles.

PROGRAM 5 EDUCATION & TRAINING New equipment and methods to evaluate Multiple advisory aids provided to growers. wheat and flour properties. Great Grain quality assurance scheme Quality tests to accelerate wheat piloted. breeding. Tertiary educated scientists and technologists enter the industry,

2 Develop new wheats and new products.

Develop improved diagnostic techniques.

Develop wheat production, handling and processing technology.

Improve product consistency and reduce processing costs. uality Wheat CRC operates The four manufacturers are: The CRC's goals are to: Qwithin the framework of the Arnott's Biscuits Ltd; 1 Develop new wheats and new Increase the supply of Commonwealth Cooperative Bunge Defiance Mills Ltd products (food ingredients, Research Centres Program with (merged with Goodman Fielder feed and alternative use) that highly trained and Participants' cash and in-kind Ltd during 1998/99); provide consistency and meet skilled people in the funding for the Centre George Weston Foods Ltd and the quality requirements of industry and the supplemented by financial assistance Goodman Fielder Ltd. domestic and export markets. from the Commonwealth for a 2 Develop improved diagnostic organisations period of seven years. Its aim is to The other organisations techniques to accurately servicing it. achieve a sustainable increase in the involved are: identify wheat and product contribution of the wheat Grains Research and Development quality consistency at different production, processing and related Corporation; points in the value added Enhance the service activities to Australia. We AWB Limited; chain. competitive ability of will do this by generating scientific, NSW Agriculture; 3 Develop wheat production, the wheat industry technical and business systems Agriculture Western Australia; handling and processing knowledge that add value at each Crop and Food International; technology to improve research and point in the production chain. BRI Australia Ltd; industry capacity to utilise technological CSIRO Plant Industry and wheat of varying The Centre comprises The University of Sydney. characteristics, thus improving services sectors. representatives from manufacturers the product performance of of wheat-based products and the A senior representative from each these wheats. major agricultural and research of these organisations sits on the 4 Improve product consistency bodies. CRC's Board of Directors. and reduce processing costs through accelerated adoption The Quality Wheat CRC mission is of efficient technology with to support the commercial Quality Management systems. development of the wheat 5 Increase the supply of highly growing and products industry - trained and skilled people in the 'grower to consumer' the industry and the perspective. The CRC's goals organisations servicing it. reflect this industry-wide view, 6 Enhance the competitive while focusing on those specific ability of the wheat industry areas where the CRC has research and technological particular value to add to the services sectors to build (pre- industry's development. competitive) knowledge to service Australian and overseas firms.

3 uring its fourth year, Quality In the Managing Director’s Report, During the year,Bunge Defiance DWheat CRC Ltd (QWCRC) the achievements of the joint was taken over by Goodman has continued to exceed venture have been listed against Fielder; the privatisation of performance expectations. These the eight success criteria set at the statutory grain marketing and results have been achieved despite beginning of the life of the CRC. handling organisations gathered the tumultuous change beginning to Readers can judge these for momentum; and the emergent engulf the Australian wheat and themselves. In terms of commercial businesses began to related-food industries. commercial industry outcomes, align themselves to others, in four developments worthy of order to grow and prosper in the There is no doubt that the industry particular note are: new more-competitive rationalisation, now snowballing, will environment. reshape this Company. Whatever The uptake of the Quality the industry outcomes, however, the Assurance (QA) systems work The changes have not been new research culture developed in of the Company into the “Great confined to handling and Grain”program being marketing. New technology QWCRC, the intellectual property marketed in the field by Pulse companies and ventures are also emerging from it and the Australia. While the systems germinating. More recently,in an innovations that it will spawn, will and commercial entities will initiative destined to reshape the all be part of the new industry undergo further wheat-breeding industry,the GRDC architecture. metamorphosis, as rival has invited expressions-of-interest schemes are offered to the in developing new structures and Exactly where QWCRC will fit into industry,the application of QA approaches, including proposals that architecture, will be in the industry is now assured; involving private-sector determined by how well the Dr Geoff Miller, The early emergence of a “hi- businesses. Chairman, QWCRC Board and management of tech diagnostics”business from the Company copes with the work of the Company, This activity is but the early stages the uncertainty and exemplified by the successful of the rationalisation and ambiguity inherent in development and commercial development yet to come. In the this extraordinarily testing of the WheatRite® rain- new environment, participants are challenging operating damage test kit. Commercial already looking to shift the focus environment. interest in this and other of much of their business from the diagnostic products is horizontal to the vertical – beginning to gain momentum; branching out into “through- The stream of commercially- chain”activities, from supplying valuable germplasm, and new farm inputs to marketing value- insights into breeding added food products. As technology,now in the anticipated in the first Annual pipeline, flowing from the Report of Quality Wheat CRC Ltd, Company’s biotechnology this shift is creating new program; and alignments of business interests. The increasing confidence that the commercial outcomes All these changes constitute both emerging to date will be threats to and opportunities for surpassed, in terms of their the suppliers of research and overall impact, by those yet to technological services to the come. industry,including this Company. Our goal is to make the most of the opportunities. To achieve that, we have to meet two requirements:

4 The first is to continue to Meeting both of these commitment and competence create value for our existing requirements concurrently is that has characterised the shareholders, comprising as quite a challenge to the Company during the first four they do a substantial management team and the years of its life. proportion of the industry, Board. It will be necessary to covering most of the value- nurture and enhance the I would like to thank Bill adding activities. If we alignment of interests between Rathmell and his team, for manage to do that, then the scientists and their employers, continuing to excel at a whatever industry on the one hand, and between challenging assignment, and the configurations and alliances the participants as individual Executive Committee and Board, emerge, the CRC’s science, and commercial entities and as for their persistently constructive the people who undertake it, shareholders in the Company,on approach to governing the will be highly valued and the other. Company. Finally,on behalf of the sought-after; and Board, I congratulate the scientists Maintaining a community of for continuing to exceed The second is to position the interest among the shareholders expectations in creating value for company,its structure and its in QWCRC may require some the shareholders, the industry and commercial relationships, so changes in its structure, even prior the national economy. as to best realise the value to the end of its first seven-year created by the science, in the period of public funding. It will context of a fast-evolving certainly require the development industry; a remaining known of new commercial relationships. period of only three further years of public funding. Challenging as these strategic issues are, there is no reason to Geoff Miller expect that they will not be Chairman handled by management and the Board with the same

5 The fourth Annual he fourth Annual Report of Increased interactions The WheatRite rain-damage Report of Quality TQuality Wheat CRC Ltd between groups test kit was also used by records yet another year of solid (commercial and research) breeders to eliminate Wheat CRC Ltd research progress and excellent Many new projects with cross- germplasm showing the "late records yet another science.There are clear outcomes site interaction between maturity α-amylase" defect. for the wheat industry, new Participants have been started. Cost reductions from the use year of solid research intellectual property and steady This year,for example, such of our process control progress and excellent movement towards projects generating new wheat hardware and software in a science. commercialisation and application germplasm, controlling wheat single bakery were estimated in the wheat industry. Our quality in storage and at a $75,000 per annum education and training programs improving mill performance reduction in product waste It's the people who have developed well this year, have begun. and "give away". make up an particularly in technology transfer New research projects have Our quality assurance (QA) organisation that to growers. It is appropriate to been developed or have been system was developed with review our progress this year in started with the non- others into a pilot "Great determine its success, terms of the criteria for success Participant wheat-growing Grain" program that was and all the secondees that we set ourselves at the States (Queensland,Victoria evaluated by leading growers. and South Australia). Food companies within and and employees of beginning of the life of the CRC. I believe this list makes impressive In the development of our outside the CRC tested our Quality Wheat CRC reading: strategies for the waxy wheat as an ingredient have contributed to commercialisation of our with important benefits to breeding material processors and in the creation this considerable list of (germplasm) we have made of novel foods. achievements - special research links with Despite adverse climatic thanks to all of them. commercial organisations like conditions AWB Ltd and Hybrid Wheat growers enthusiastically Australia/Sunprime Seeds and supported the development of with Monsanto (USA). the "Prime Hard in the South" Dr Bill Rathmell, Overseas research projects are concept, and there was much Managing Director, QWCRC now also established with input from fertiliser agencies in Mexico and in manufacturers. Hungary. Our research in the south Expressions of interest in the showed how to recover grain WheatRite rain-damage test kit with high quality have been received from all characteristics by grading over the wheat world. following frost damage - an The Quality Farms Australia outcome of direct value to quality assurance (QA) growers that was achieved as activity links us to Pulse a result of a rapid response by Australia, the Australian Centre scientists to the Oilseeds Federation, the adverse weather. Australian Cotton Industry Council and the Grains Council of Australia. An increasing intellectual property (IP) portfolio In the year we filed Commercially important domestically and outcomes internationally (Canada, Growers throughout the Europe, Japan and the USA) country evaluated the on one patent (food WheatRite rain-damage test kit colouring), and also filed two successfully and extensively. new patents covering the The number of diagnostic tests WheatRite kit and antibodies supplied to Australian and that discriminate quality- overseas wheat breeders rose determining wheat proteins. to nearly nine thousand.

6 Increased technology transfer within the wheat industry We held a workshop, "Late Maturity α-amylase in Wheat", to report on the occurrence of this problem in Australian breeding material. Senior representatives attended this from all the Australian wheat breeding programs. Representatives of all four manufacturing Participants attended a forum organised by two of the major research provider Participants to describe the latest results and industry application of the dough rheology work. We instructed our patent The Board approved the use Another workshop, "Tools for agents on two other pieces of of Centre funds to progress the Achieving Wheat Quality intellectual property - a novel WheatRite kit.An agreement Targets", was used to food product from waxy was signed with the national promulgate major agronomic wheat and a new method to distributor of the kit, and outcomes to all Participants' enhance the use of molecular negotiations have continued staff. markers in wheat breeding. on a manufacturing The Centre co-supported We registered the trademark agreement. Production of the (with Topcrop Australia) WheatRite in Australia, first batch of kits has been materials on quality produced Canada, Europe, the USA and completed following receipt by SARDI for farmers in South in other countries. of an order from the Australia.We also supported Important research projects distributor. (with Participants and fertiliser provided genes and breeding The Board of the Company distributors) a brochure on material (germplasm) with a also approved a continuing quality for growers in the number of valuable benefits to strategy for the northern part of the southern farmers, processors and commercialisation of the wheat belt. consumers such as resistance Centre's intellectual property We published our second to rain damage, improved (IP) outcomes that are in the industry newsletter during the bread, noodles and biscuits form of germplasm (wheat year and also a suite of and improved factory genetic material).This is articles on wheat quality efficiency. The potential gross further discussed below. issues in Farming Ahead. value of some of these The progress of Quality Farms benefits is large (in the $2- Australia (QFA - which Financial commitment from $60M per annum range in includes Quality Wheat CRC) industry Australia alone). was described at Grains Week A number of new proposals in Perth where there was for additional complementary general support shown for the research have again been Commercialisation of Centre adoption of QA on-farm.To accepted by the GRDC.These outcomes speed up delivery to added a further $430,000 to The strategy based on the interested growers, Pulse the value of the research creation of a company,QW Australia is marketing and under the management of the Investments Pty (QWIP), to supporting our Wheat QA Company. attract outside investment to, program through their "Great In addition, the budget and manage, the development Grain" concept.A per capita developed for the core and commercialisation of payment will be made to activities of the Centre is Centre inventions has QWCRC for the use of our about $400,000 above the continued. source materials.A contract original Commonwealth with Pulse Australia has now Agreement. been signed.

7 Increased impact of the Our Wheat Quality fact sheets Impressive as this list is, we Centre's education and proved valuable to extension continue to work towards training programs officers. attracting additional investment The number of postgraduate A grain storage CD was from the private sector that will students has risen to eighteen, prepared for release in spring. enable us to commercialise more four finished during the year efficiently the Company's under review.Seven new ones outcomes, especially those that will start next year.Six of the Provision of an efficient and are in the form of wheat recent finishers are now selective research germplasm.These outputs from working in the wheat industry. management infrastructure QWCRC research will form the Increasing numbers of Quality Again we had a successful basis of some of the first wheats Wheat for Quality Foods Audit of the Company and we available anywhere in the world courses have been given, and met all Board-required and with benefits such as these: a version of the course has Commonwealth-required been prepared for using at corporate governance improved food processing smaller growers' assemblies. standards and laws. quality,reduced wastage and We co-sponsored an "Asian The preliminary report of the costs - (wheats with high Wheat Users and Markets" economic evaluation of the amylopectin starch, special course for (Western) Centre's program was biscuit wheats), Australian Farmers. received.This study,jointly more desirable natural Eight vacation students were done by the Centre and ingredients, fewer undesirable given projects this year: three GRDC, is now the subject of additives and wastes - (wheats worked in industry and one further research involving with enhanced natural subsequently negotiated participants, both commercial pigments and improved employment in a Participant's and research providers. milling yield), laboratory. Staffing levels at head office industrial starch manufacture A total of 63 industry have remained as last year, with reduced environmental managers, staff and students and existing staff have dealt impact - (uniform starch attended two workshops, with communication and granule size) and "Wheat Proteins and Dough commercialisation activities. increased farmer revenues - Properties" and "Molecular (white wheats with Techniques for Rapid Wheat dependable resistance to rain- Breeding". damage).

8 These benefits (some of which, as and received the American I'd particularly like to record the stated earlier,have a large Association of Cereal Chemists' contribution that John Skerritt potential value) need to be (AACC) "Young Investigator" made to the CRC before he delivered to growers, handlers award. He and three other CRC moved on. Not only did he keep and manufacturers by being secondees from CSIRO Division of abreast of the science, but he also incorporated into adapted wheat Plant Industry (Rudi Appels, Frank contributed to the education varieties.The wheat varieties have Békés and Peter Gras) received program, the IP portfolio and the to be bred so that they are awards from the Chief of the commercialisation endeavours suitable for farmers in different Division. Bob Cracknell became with energy and effectiveness. climates and for manufacturers of president of the International It's the people who make up an different products and, as such, Association for Cereal Science organisation that determine its provide the opportunity for global and Technology (ICC) and success, and all the secondees sales. became a Director of AACC. Fin and employees of Quality Wheat MacRitchie, formerly seconded to CRC have contributed to this Management has had extensive the Centre from CSIRO Plant considerable list of achievements discussions with companies Industry,and now professor in - special thanks to all of them. about suitable strategic Kansas State University alliance(s) to achieve this. Many Department of Grain Science and companies in Australia and Industry,received the Thomas worldwide are trying to position Burr Osborne medal from AACC. themselves for the introduction of identity-preserved, biotechnology Personal thanks to the Company's based wheat products.There is a headquarters staff,Alan Ellis, Dr Bill Rathmell need for a commercially run Helen Warwick, Clare Johnson Managing Director wheat-breeding programme in and Maria Foster and to the Australia with the resources to Senior Management Group. bring QWCRC's germplasm (and that of other germplasm providers) to the market. QWCRC is strategically positioned to be involved in these changes in Australia, with its focus on products ready for the market in the next few years.

In closing this year's report I would like to offer congratulations and thanks to the following people. Congratulations to Dr Kevin Sheridan, a Director, who was awarded an AO in the 1999 Queen's Birthday Honours. Dr Chris Hudson, also a Director, was appointed Adjunct Professor in the Faculty of Natural Resources (Department of Agriculture and Veterinary Science) at the University of Queensland. He was also appointed to the Board of the Australia and New Zealand Food Authority (ANZFA).Dr John Skerritt, Program five Manager,was appointed Deputy Director of the Australian Centre for International Agricultural Research (ACIAR)

9 he Centre was established in financial matters and approves Operating Plan; TJuly 1995 under the the Centre's Annual Operating monitors and keeps the Board Commonwealth Government's Plan and the Annual Report. informed of the Centre's Cooperative Research Centres performance; program by agreement between Board membership comprises supervises the Program the Participants (Centre (as at 30/6/99): Managers and Agreement) and with the identifies new research Government (Commonwealth Members Representing opportunities. Agreement). In the first two years Dr G Miller Chairman of operation the research was The Senior Management managed under a three program Dr W Rathmell Managing Director Group structure. However, it was felt that A Senior Management Group Dr G Robertson Agriculture Western Australia more effective program (SMG), comprising the Managing management could be achieved by Mr R Wotzak Arnott’s Biscuits Ltd Director,the Program Managers Mr Alan Ellis establishment of a five program Mr J Crosbie AWB Ltd and the Business Manager,plus Business Manager structure whereby the education representatives from any research program (coordinated by the Mr N Marran BRI Australia Ltd provider not otherwise Centre's Education and Training Dr J Huppatz CSIRO Plant Industry represented on the Committee, officer) was absorbed within the oversees management and relevant programs.This structure Dr M Dunbier Crop & Food International evaluation of the Centre's total has been operational since 1997 Mr P Loneragan George Weston Foods Ltd operations through: and the merits of this decision have identification and prioritising Dr C Hudson Goodman Fielder Ltd been confirmed. activities against industry Prof J Lovett Grains Research & needs; Development Corporation The Participants monitoring program Six commercial and six non- Dr L Cook NSW Agriculture performance; commercial organisations. developing administrative Prof R Tanner University of Sydney policies and procedures for Industrial Non-Industrial the Centre as a whole and The Executive Committee assisting the Managing Arnott’s Biscuits Ltd Agriculture Western Australia The Board is assisted by an Director in development of AWB Ltd BRI Australia Ltd Executive Committee comprising annual budgets, and the Chairman, Managing Director, performance reporting for the Bunge Defiance Pty Ltd* CSIRO Plant Industry and three other Board members. Centre, advising the Managing George Weston Foods Ltd NSW Agriculture Director on issues to be raised Goodman Fielder Ltd Crop & Food International The Executive Committee: with the Board, and on manages the various aspects effective means of responding Grains Research & Development Corp. University of Sydney of the activities of the CRC as to specific concerns or * during 1998-99, Bunge Defiance merged with Goodman Fielder determined by the Board from requests. time to time and Ms Helen Warwick QWCRC Board carries on the business of the Project Evaluation Executive Assistant and The CRC Board of Directors Board between Board During the year,projects in the Communications Coordinator comprises representatives of the meetings. Quality Wheat CRC program were CRC participants, the Managing evaluated along with GRDC Director and an independent The Managing Director projects in the GRDC Quality Chairperson. The Managing Director is a Wheat program . Professor member of the Board and is Gordon MacAulay (professor of The Board determines the responsible for management of Agricultural Economics, Sydney strategic direction the Centre will the Centre. University) in conjunction with take and sets specific consultants from The Centre for performance milestones for the The Managing Director: International Economics (CIE) core research programs. It also provides leadership to the conducted a two-phased project oversights management of the Centre; with the first phase reporting on CRC (in particular management ensures that Centre funds are the economic model of the grains of program outcomes), the used in accordance with the industry to be used for the Centre's staff, researchers and budget in the Annual analysis.

10 ORGANISATION CHART Board of Directors

Audit Committee

Executive Committee

Business Managing Director Manager

Program 1 Program 2 Program 3A Program 3B Program 4 Program 5 Manager Manager Manager Manager Manager Manager

Processing of Processing of Growing & Flour & Dough New Wheats & Wheat & Wheat Wheat & Wheat Products from Storing Quality Components & Breeding Aids Products Products Wheat Wheat their Interaction (Milling) (Baking)

Project Education & Evaluation Training Committee

This study,done jointly by the Centre and GRDC also involved staff from most of the other commercial Participants of the Centre as well as the research providers. The analytical work was completed in the year under review and the conclusions will be discussed and implemented Dr Douglas Graham during 1999-2000. CRC Visitor CRC Subsidiary To help exploit and commercialise R&D outcomes Quality Wheat CRC established, during the year under review,a fully owned subsidiary QW Investments Pty Ltd. The Directors of this company are Dr William Rathmell and Mr Alan Ellis.

The CRC's management structure is illustrated above.

11 Dr Geoff Miller AO Other major Agrifood Technology activities include Dr Michael Dunbier Chairman providing technical marketing support, market- Chief Executive Officer Quality Wheat CRC Ltd focussed R&D, seed testing services and Crop & Food International Riverside Corporate Park commercial analytical, training and consulting Gerald Street 51 Delhi Road services to Australian agribusiness. He joined AWB LINCOLN NEW ZEALAND NORTH RYDE NSW 2113 Ltd in 1979, and has been a member of the Executive since May 1992. Between 1991 and 1995, Michael Dunbier is Chief Executive of Crop and Dr Geoff Miller Geoff Miller is a corporate adviser in agribusiness he held the position of Senior Manager of AWB Food International based in Christchurch, New Chairman and a company director. He is Executive Limited's State Office network. He was WA State Zealand. He was formerly a Director of the Grains Quality Wheat CRC Chairman of GCM Strategic Services Pty Ltd and Manager between 1987 and 1991, and NSW Research and Development Corporation and the Chairman of the Board of Quality Wheat CRC Ltd. Operations Superintendent between 1983 and New Zealand Foundation for Research, Science and He is also a Director of the Queensland Sugar 1986. He has had broad experience in servicing Technology. Corporation, Nemair Cotton Coop. Ltd and JEM Technical Markets in Sri Lanka, Egypt, the Middle Boards Ltd; a member of the Board of Trustees of East and Asia. the International Food Policy Research Institute; Professor John Lovett and adjunct Professor of Agribusiness at the Dr Graeme Robertson Managing Director University of New England. In the past, he has Chief Executive Officer Grains Research and served (inter alia) as Chairman of the Primary Agriculture Western Australia Development Corporation Industries and Energy Research Council; a member 3 Baron-Hay Court 40 Blackall Street Dr Bill Rathmell of the CRC Council; a member of the Policy SOUTH PERTH WA 6151 BARTON ACT 2604 Managing Director Advisory Council of ACIAR Ltd and of the Quality Wheat CRC Australian Wheat Board. He had a distinguished Graeme Robertson has held this present post since Appointed Managing Director of the Grains research career with the (then) Bureau of August 1995. His career has involved a wide range Research & Development Corporation in September Agricultural Economics, including important work of research, development and management 1994, John Lovett was formerly Professor of on wheat marketing. activities in agriculture, including a period as Agronomy in the University of New England. He officer in charge of the Kimberley region, Director has experience in science and technology, of Resource Management and Commissioner of Soil communications, environmental matters and the Dr Bill Rathmell Conservation, before being appointed Deputy management of research and development. He Managing Director Director General of the Department in 1990. He served as Chairman of the Oilseeds Research Quality Wheat CRC Ltd has been involved in a number of national and Council, becoming Deputy Chairman of the Grains Riverside Corporate Park state activities involving agriculture and resource Research & Development Corporation in October Mr John Crosbie 51 Delhi Road management, including 6 years as the inaugural 1990. General Manager chair of Land and Water Resources Research and Agrifood Technology NORTH RYDE NSW 2113 Development Corporation. Bill Rathmell joined Quality Wheat CRC as its Dr Chris Hudson Managing Director at the end of 1995. Between Mr Norman Marran Director Research and 1991 and 1995 Bill was Research & Development Chairman Development Director of SES Europe, a supplier and breeder of BRI Australia Ltd Goodman Fielder Ltd agricultural seeds based in Belgium. Prior to that, Riverside Corporate Park 2 Smith Street he was Exploratory Plant Science Manager at ICI’s 51 Delhi Road SUMMER HILL NSW 2130 Agricultural Research Station in the UK. He is NORTH RYDE NSW 2113 adjunct Professor in the Faculty of Agriculture in Chris Hudson is Research and Development Dr Graeme Robertson the University of Sydney. He has also held a Norman Marran has wide experience in Director of Goodman Fielder Ltd. He has worked in Chief Executive Officer number of academic posts in the USA and Europe. agribusiness and has spent most of his working the food industry in Australia, USA and South East Agriculture Western life in agriculture, initially a pioneer of the Asia for 26 years. He is a Fellow of the Australian Australia Australian cotton industry as Chairman and CEO Institute of Food Science and Technology and a Mr John Crosbie of Auscott Ltd and director of Cargill Oilseeds Fellow of the Academy of Technological Sciences General Manager Australia Ltd, subsequently in the grains industry and Engineering. He was President of the Agrifood Technology as a director of the Australian Wheat Board, Australian Industrial Research Group (1995-96) 260 Princes Hwy member of the Wheat Research Council and and is a Director of the CRC for Plant Science. He WERRIBEE VIC 3030 graingrower in North Central NSW. He is is currently President-elect of the Australian currently Chairman of the Northern Regional Panel Institute of Food Science and Technology. John Crosbie has been General Manager of of GRDC, Chairman of BRI Australia Ltd and Agrifood Technology (formerly the Academy of director of Combined Rural Traders Ltd. Mr Norman Marran Grain Technology or AGT) since December 1995. Chairman, Agrifood Technology is the technical services BRI Australia Ltd division of AWB Limited, and is responsible for AWB Limited's quality assurance program.

12 Mr Robert Wotzak Dr John Huppatz General Manager - Technical Assistant Chief Development CSIRO Plant Industry Arnott’s Biscuits Ltd GPO Box 1600 11 George Street CANBERRA ACT 2601 HOMEBUSH NSW 2140 John Huppatz is a graduate of the University of Dr Michael Dunbier Robert Wotzak is currently the General Manager Adelaide with a Ph.D. in organic chemistry. His Mr Paul Loneragan Chief Executive Officer, - Technical Development for Arnott’s Biscuits research career with CSIRO Plant Industry Divisional Chief Executive Crop & Food Weston Cereal Industries Limited. In the past 10 months, Robert has involved structure/activity relationships and International provided the leadership for the Product mechanisms of action of chemicals affecting plant Development, Applied Research and Packaging growth, in particular herbicides and plant growth Development functions. He has also established regulators. His broader interests include the biochemistry and molecular biology of plant and currently manages Arnott’s newly created growth and development. He is currently Deputy Consumer Contact Centre. Prior to joining Chief of CSIRO Plant Industry. Arnott’s, he was the Regional Research and Development Director - Asia Pacific for Campbell Soup in Melbourne. Robert’s Mr Paul Loneragan responsibilities in this position included the Professor John Lovett Divisional Chief Executive Dr John Huppatz Managing Director direct management of the R & D functions for Assistant Chief Weston Cereal Industries Grains Research & Campbells - Australia, Hong Kong, Malaysia, CSIRO Plant Industry 1 Braidwood St Development Corporation Spring Valley and Campbells Mushrooms. ENFIELD NSW 2136

Paul Loneragan has spent his working life in the Professor Roger Tanner Flour Milling and Baking industries. He joined P N Russell Professor of George Weston Foods Limited in 1986 and is Mechanical Engineering currently the Divisional Chief Executive of Weston University of Sydney Cereal Industries (Cereals Division) which covers SYDNEY NSW 2006 the flour milling, stockfeed manufacturing and food ingredients business in both Australia and Dr Chris Hudson Roger Tanner began his career in England in the Dr Lindsay Cook Director Research and New Zealand. Director General aero-engine industry. Subsequently he has held Development Agriculture NSW Goodman Fielder Ltd. academic appointments as Professor of Engineering in England, USA, France and Dr Lindsay Cook Australia. His personal research is in rheology, Director General which is the science of deformation and flow of Agriculture NSW materials, and especially in the application of 161 Kite Street large computing efforts to solve practical ORANGE NSW 2800 problems in shaping materials. Professor Tanner has been a director of several CRCs and Lindsay Cook obtained a B.Ag Science from companies. He has served as the Pro-Vice- Melbourne and a PhD from New England. He Chancellor (Research) at the University of Sydney Mr Robert Wotzak spent a post doctoral year at Oregan State and also as the Foreign Secretary of the Australian General Manager - University. He researched pasture seed production Academy of Science. Technical Development problems in the Victorian Department of Arnott’s Biscuits Ltd Agriculture before moving to New South Wales to lead the seeds section for NSW Agriculture. In this position he was responsible for seed certification and registration schemes and the seeds laboratory. Subsequently, he was appointed Principal Agronomist (Cereals) and Director of Plant Production Research. He currently holds the position of Chief, Division of Plant Industries. This division undertakes NSW Agriculture’s research Professor Roger Tanner and extension programs for all field crops, P N Russel Professor of pastures and rangelands, annual and perennial Mechanical Engineering horticulture, and in soil management, irrigation The University of Sydney water management and land use planning.

13 n important success criterion A project (3.1.5) also widely In addition, our links with the Afor the Centre is that it supported, which came out of CRC for Molecular Plant promotes research linkages and a brainstorming session, to breeding have developed, with co-operation amongst its own study novel approaches to the new research collaborations Participants as well as with control of mill performance. under discussion, and the outsiders (commercial and This is being conducted Managing Director serving on researchers).There are many between commercial the Industry Advisory examples mentioned throughout laboratories (Goodman Committee of the Adelaide- this report, and these are Fielder) and BRI Australia. based Centre. summarised here. 2. Projects within the Centre that 3. Links with research groups 1. Most of the projects with cross- involve scientists from non- outside Quality Wheat CRC site interaction initiated in Participant organisations have have also been established previous years have continued continued this year.The list now through GRDC-funded research (see the Performance Indicators includes: projects complementary to section). Particularly noticeable CRC-funded work. In the year have been the links with significant new links with under review we have been Agriculture WA through the CSIRO Entomology Division involved in the following quality assurance, education and (Stored Grains Research projects, drawing in the groups agronomy projects, and with the Laboratory) in the above grain indicated from outside the NZ Institute for Crop and Food storage project (2.1.1/6); Centre: Research in processing projects. the mill microbiology project There are also several new (3.1.4) - this project involves Amelioration of Genetic projects with cross-site Food Science Australia staff; Factors which Result in interaction that have started in which was the first example of Downgrading of Wheat at the year under review: a wholly Centre-funded Receival (1996 application for project employing scientists funding by CRC project leader A project (1.4.1) to extend the not part of any Participant Dr Daryl Mares involving soft wheat breeding program organisation and scientists from Queensland to the Southern region, (this the "Prime Hard in the South" DPI; project now in progress); has cash and in-kind support project which, though not new, The Chemical and Genetic from Arnott's Biscuits, received this year very high Basis of Noodle Quality involvement from levels of interest across all (Project in progress, co- Bunge/Defiance (now Centre Participants, as well as ordinated by CRC program Goodman Fielder) and George external organisations. Most manager Dr Ken Quail and Weston Foods, and the notable were CSIRO,NSW involving scientists from research is being conducted Agriculture, GRDC,AWB Ltd, Victorian Institute for Dryland by the University of Sydney Weston's, Incitec fertilizers, Agriculture (VIDA) and from and NSW Agriculture). Pivot Agriculture, and agencies SA); A project (2.1.6) widely from Victoria and South Flexibility of Wheat Use (1996 supported by industrial Australia. application co-ordinated by Participants to evaluate We have supplied CRC secondees Drs John practical solutions to the immunoassay-based test-kits to Oliver and Colin Wrigley, control of wheat quality in wheat breeders at the Centro contracted through the Centre, storage. Bunge/Defiance, Internacional de also involving scientists from Goodman Fielder and George Mejoramiento de Maiz y Trigo VIDA,Agriculture Victoria, Weston Foods have been (CIMMYT - Mexico City) as SARDI, University of Adelaide, active in this project which well as Australian wheat and from Queensland DPI. has also involved staff from breeders for their use in rapid This project is now in progress CSIRO Plant Industry and from identification of a quality as 2.1.5). CSIRO Entomology (Stored character (for the rye A project to develop high- Grains Research Laboratory) chromosome translocation protein wheat genotypes for S "1B/1R") in early breeding and W regions (co-ordinated lines.The total number of tests by a scientist from SARDI rose to nearly 9000 (5.1.4). successfully applied for during 1997/8 and now on-going).

14 An extension to the "Prime The Centre co-supported (with The WheatRite rain-damage Hard in the South" project, Topcrop Australia) the test kit was evaluated which has involved a wide "Managing Wheat for Quality" successfully and extensively range of groups (project 2.1.2) and "Nitrogen Management by growers throughout the was successfully run last year. for Wheat….." guidelines country and also used by The newly accepted (in materials produced by SARDI breeders around Australia to 1998/9) GRDC project to for farmers in South Australia. detect germplasm showing the identify key quality We also supported (with "late maturity α-amylase" characteristics required by Paricipants and fertiliser defect.Agreement has now bread manufacturers using the distributors) "Increasing Grain been reached with a national sponge and dough process (to Protein in Southern Crops distributor,Graintec of which the Centre will with Topdressed Nitrogen" - a Toowoomba and negotiations contribute $23K, Program 4). brochure for growers in the have continued with Amrad- This involves extensive Northern part of the Southern ICT to complete a collaboration with the Leslie wheat belt. manufacturing agreement. Research Institute, Queensland This year there has been a Interest in the test has been DPI. series of six articles in Farming received from all round the Ahead, two in Australian world. 4. There has been a marked Grain, and others in International interest has also increase this year in the number publications as diverse as been expressed in the new of workshops, seminars and Rural Weekly and Central and type of small-scale dough publications specifically designed North Burnett Times mixing machine we have built to enhance technology transfer (Queensland). in a research project (5.1.6) between Participants and to We also published our second with the Hungarian Institute outside commercial and industry Newsletter during the for R&D (OMFB). research entities, for example: year.This document was The Quality Farms Australia widely circulated and initiative now includes Pulse A workshop, "Late Maturity α- described outcomes from Australia, the Australian amylase in Wheat", to report several Centre projects. Oilseeds Federation, the on a study of Australian Australian Cotton Industry breeding material (August 5. Links with groups outside the Council and the Grains 1998 - Program 1). Senior Centre and overseas have been Council of Australia as well as representatives attended this strengthened by our QWCRC.A quality assurance from all the Australian Wheat commercialisation endeavours. scheme, "Great Grain - Quality Breeding programs. Assurance for Grain Growers", In October 1998, In the development of our has been produced in a joint representatives of all four strategies for initiative with Pulse Australia. It manufacturing Participants commercialisation of our is being piloted by a number attended a forum organised germplasm we are discussing of grower groups around the by two of the major research links with several commercial country so that refinements provider Participants to entities, and have made new can be made. describe the latest results and research links with Hybrid industry application of the Wheat Australia/Sunprime dough rheology work. Seeds and Monsanto (USA). In February 1999 we held a Evaluation of a larger sample workshop "Molecular of "waxy" wheat (Programs 1 Techniques for Rapid Wheat and 4) was conducted by a Breeding" which a total of 46 non-Participant company as industry managers, staff and well as by Participants in the students attended. CRC and this provided In March 1999, the workshop, evidence of new processing "Tools for Achieving Wheat benefits to be derived from Quality Targets", was used to this type of product. promulgate major outcomes of Program 2 to all Participants' staff.

15 PROGRAM 1: NEW WHEATS AND BREEDING AIDS Program Manager: Professor D.R. Marshall

he development of new wheat range of wheat quality been estimated at $25-40 per Tvarieties with novel attributes such as starch, tonne of wheat used in industrial processing and manufacturing protein and pentosan content starch manufacture (half a qualities is a key component of the and composition; million tonnes per year in CRC research and development tagging of the genes Australia). program. Such wheats are responsible for variation in important, first, in improving and wheat quality traits using The above benefits need to be expanding the production and value cutting edge molecular delivered to growers, handlers adding opportunities for the marker techniques; and manufacturers by being Australian wheat industry, and development of rapid incorporated into adapted wheat second, in delivering the benefits of breeding protocols using varieties.The wheat varieties have research and development in wheat molecular markers and to be bred so that they are quality to both producers and the doubled haploid technology suitable for farmers in different

Professor Don Marshall processing industries. They are also and climates and for manufacturers of Program Manager important in the commercialisation using these protocols to different products and as such of a significant proportion of the develop new cultivars for provide the opportunity for global PROGRAM 1 OBJECTIVES intellectual property of the Quality specialty quality markets sales. Wheat CRC, nationally and including new soft wheat internationally. cultivars for biscuit and cake At present only a small minority Identification and production, and wheats with of the germplasm projects of characterisation of In this process, particular emphasis waxy starch. QWCRC Ltd involve transfer of novel sources of is given to ensuring that the genes by genetic engineering into research findings of the CRC and These outputs from QWCRC the new wheats (genetically variation for a range of its partners, which can be delivered research will form the basis of modified organisms or GMOs). In wheat quality to industry via breeding, are made some of the first wheats available the longer term more such attributes. available for commercial use as anywhere in the world with projects could be included.This quickly as possible. We are seeking benefits such as these: could occur when there is to do this directly by the joint demand from the market and Tagging of the genes development of new wheats with improved food processing when the technical capability responsible for breeders, or indirectly, through the quality,reduced wastage and exists, also provided there is variation in wheat development of more efficient costs – (Wheats with high public and government breeding technologies. amylopectin starch, special acceptance of such projects. quality traits. biscuit wheats); Program Objectives more desirable natural Project 1.1.1 - Exploiting new Development of rapid The objectives of the program, ingredients, fewer undesirable focusing breeding on industry additives and wastes – variants in starch B granule breeding protocols. requirements, are thus to identify (Wheats with enhanced content new and novel sources of natural pigments and Project Leader: Dr. F. Stoddard Using these protocols variation in economically improved milling yield); Background and Objectives to develop new important wheat quality and industrial starch manufacture processing traits to develop and with reduced environmental In the developing wheat cultivars for specialty deploy molecular genetic impact – (Uniform starch endosperm, starch is deposited in quality markets. markers for this novel variation to granule size) and two main sizes of granule, type A allow its rapid incorporation into increasing farmer revenues – with diameter of about 25 µm breeding programs and to (White wheats with and type B with diameter of develop, through strategic dependable resistance to rain- about 5 µm.This project was alliances with breeding programs, damage). started because starch/gluten new commercial cultivars with manufacturers reported that B improved processing qualities. The potential gross value of some granules were lost during of these benefits is large (in the processing, necessitating The research objectives of $2-$60M per annum range in additional treatment of the waste Program 1 are being pursued by Australia alone), impacting water.Starch end-users also have means of a four-pronged strategy: directly on processor profits. For expressed a requirement for a instance, the environmental costs unimodal granule size identification and of disposing of effluent distribution, and biscuit characterisation of novel containing small granules has manufacturers wanted reduced sources of variation for a water absorption, which could

16 also be achieved by reducing B- data on B-granule content, and the flour constituents involved in granule content. Our objectives also in the field at Narrabri, to the development and stability of are therefore to establish the produce larger quantities of grain colour that derive from grain genetic basis for variation in B- for testing.We are in the process tissues other than the starchy granule content and then to use of seeking molecular markers that endosperm. Critical factors that knowledge in the efficient will co-segregate with B-granule include: the initial brightness of production of new wheat content in this population. Such flour and noodles, the degree of cultivars with greatly reduced B- markers will enable more bran and germ contamination of granule content. efficient tracking of genes flour,the xanthophyll and lowering B-granule content. flavonoid content of the flour,and Progress the stability of brightness and the In the three previous years of this We have previously found wild yellow colour.In addition there project, we have determined the wheat relatives with no apparent may be interactions between range of B-granule content B granules.We are attempting to these factors.There is available in a range of wheat and transfer this trait to domesticated considerable potential to improve related species. One soft wheat wheats. Grains from a second all of the components of YAN was much lower in B-granule backcross of one species to colour and in so doing to content than any other cultivar cultivar Kewell showed a broad increase the competitive and this line, which we call range of B-granule contents that advantage of Australian wheat in “Outlier 67”, is an important was not correlated with grain this important export market, to source for further development. filling.This result clearly refutes reduce the need for artificial We also investigated the the argument that B granules are colour additives, and to develop expression of B-granule content produced to “fill space”in a speciality wheats for existing or in the cross of cv Sunco with Iraq nearly full endosperm. new products. The focus of this landrace ME71 and found that it project is on improving the yellow was determined by several genes. Outlier 67 has been crossed to colour of YAN both directly,by Both additive and dominant Vulcan to produce an manipulating xanthophylls and forms of gene expression were experimental population for flavonoids, and indirectly by found and epistatic interaction further genetic studies.We have reducing deleterious interactions was also significant, indicating consulted with several potential with other factors such as that this trait is complex in its end-users to determine what oxidative darkening. inheritance. In addition, we other attributes are desirable in a showed that the B-granule low B-granule cultivar.On this Progress content of an endosperm was basis, three recent cultivars have Stability of flavonoids in noodles determined by its own genotype, been selected for crossing to The apigenin diglycosides which not that of the mother plant. Outlier 67. are the major flour constituents responsible for the alkali-induced This year we have examined the yellow colour of YAN, appeared to expression of B-granule content Project 1.1.2 - Manipulation of be very stable chemically during in detail in several crosses. In the yellow colour of Asian 2 days storage of raw noodles.A every case, additive, dominant alkaline noodles series of experiments involving and epistatic expression were all Project Leader: Dr. D. Mares the use of specific inhibitors, heat significant. In addition, cytoplasm treatments and germplasm with often played a small but Background and Objectives extreme diffences in enzyme significant role.These results Colour is an important levels, indicated that these show that we are dealing with a component of quality in yellow compounds were unlikely to be typical quantitative trait.We have alkaline noodles (YAN) and plays oxidized by polyphenol oxidase therefore had a doubled-haploid a major role in determining (PPO). By contrast, an as yet population produced from the consumer acceptance and unidentified minor constituent cross of Vulcan x Kewell, market access.A number of was rapidly degraded in raw representing the greatest extremes independent genetic factors noodles, in noodles that had been of B-granule content available in control colour and these are heated to denature enzymes, and Australian germplasm.This affected by the growing in aqueous solution. Degradation population of 400 lines has been environment and the flour milling of this component of yellow grown in controlled environment process in different ways.This is colour is therefore non-enzymic chambers, to produce reliable particularly important for some of and presumably contributes to

17 the slight loss in yellow colour in the germ and the assumption peak at 30 - 35 days after anthesis that occurs in raw noodles over that a proportion of this increased and the showed a small decline time.Whilst PPO does not directly content will be carried into flour. up to maturity.Levels at maturity affect the yellow compounds, the Further survey work on synthetic in Sunco, for example, were dark oxidation products wheats is planned before a approximately 75% of levels at the produced by PPO and possibly decision is made regarding peak. By contrast, total phenolics other oxidases can mask the utilization of the variation were already high at the earliest yellow colour and cause an detected in the tauschi group. stage examined and declined apparent loss in b*.This effect steadily up to maturity.Similarly was quantified by adding black Variation in xanthophyll content xanthophylls (lutein and its indian ink to noodle sheets Xanthophylls impart a yellow or esters) were high at day 20 and thereby enabling the creamy colour to flour and flour declined to about 5% of this level development of a mathematical products irrespective of pH. High at maturity.These different relationship between change in xanthophyll content is an patterns of accumulation and L* (brightness) and b* advantage for YAN, but at levels degradation presumably reflect (yellowness).The practical that give yellowish flour there are differences in the physiological significance of this interaction deleterious effects on the colour function of the particular was demonstrated by ranking a of other end-products. compounds and the grain tissue set of doubled haploid lines in Populations derived from sources involved in synthesis. In the case order of increasing final b*. High of very high xanthophyll and of xanthophylls, the amount and stable b* was associated with genotypes with good noodle remaining in the mature grain lines that had low PPO.As a colour stability/low PPO,were was very much a remnant of consequence, selection for high screened in 1998/99. Several lines compounds present at the very flavonoid content would be of were recovered that recombine early stages of grain development. little practical use unless xanthophyll levels typical of darkening is also reduced. durum wheats with low PPO. These lines will be further Project 1.1.3/5 - Genetic Variation in flavonoid content assessed in 1999/2000 and will go dissection of flour processing A survey of genetic variation for into a back-crossing program to properties flavonoid content in wheat and recover all the good noodle- Project Leaders: wheat relatives continued. making characteristics and Dr. R.Appels and Dr. I Batey Flavonoid content in 225 agronomic features of the T.tauschii accessions varied from adapted parent.This novel Background and Objectives 0.075 to 0.57 OD units/g grain germplasm will give very yellow The project, in association with weight compared with ranges of flour and would not be suitable the National Wheat Molecular 0.16 - 0.22 for durums and 0.22 - for pan or steamed bread.The Marker program, will provide: 0.36 for bread wheat of target would be an ingredient Australian, Japanese and US wheat/flour,that would allow intellectual property relating origin.Within the tauschii set, noodle manufacturers to to the identification of DNA flavonoid content was strongly manipulate the yellowness of markers linked to specific correlated with grain size.This YAN, or a flour for specialty starch functional properties; was not unexpected given reports products where yellow colour acceleration of breeding, using in the literature that embryo size might be an advantage. DNA markers, for aspects of is related to grain size and the starch swelling volume (and results of our earlier work that Time course of synthesis of noodle quality) which are not identified the germ tissue as the flavonoids and xanthophylls in accounted for by the presence source of grain flavonoids. For this developing wheat grains or absence of granule bound reason, flavonoid contents were Ear samples were harvested at 5 starch synthase (GBSS) on converted to units/g rather than day intervals between flowering chromosome 4A; units/grain.To this point there has and maturity and grain analysed new DNA markers, and been no evidence of flavonoid for xanthophyll content, flavonoid functional quality tests, for synthesis in the endosperm of content and total phenolics. defining starch quality wheat or its relatives. Current Flavonoid content, specifically the attributes for Plant Breeders strategies for increasing flavonoid flavonoids responsible for the Rights and for marketing and content in flour are therefore alkali-induced component of based on increasing the content yellow colour in YAN, reached a

18 TABLE 1.1 GELATINISATION PROPERTIES OF WHEAT STARCHES

Sample GBSS Onset Temp. (°C) Peak Temp. (°C) End Temp. (°C) Delta-H (J/g) Survey wheats - 50.9 - 59.2 56.2 - 65.3 61.7 - 72.5 2.8 - 4.1 Survey wheats Null-4A 51.1 - 58.6 56.9 - 65.2 61.7 - 72.5 2.8 - 4.1 Survey wheats Normal-4A 50.9 - 59.2 56.2 - 65.3 61.7 - 71.9 2.8 - 4.1 Reeves X Null-4A 51.2 - 56.2 57.6 - 61.6 62.3 - 67.4 2.9 - 3.8 Kulin progeny Reeves X Normal-4A 51.0 - 56.4 56.5 - 61.8 62.8 - 67.7 2.9 - 3.5 Kulin progeny

improvement in the Progress variation that was independent of consistency of supply of Preliminary studies to establish the presence or absence of the specific starch qualities in techniques and assess the key 4A-GBSS allele. The data in Table wheat flour through improved variables of starch functionality 1 shows clearly that the variation technology for defining The preliminary study of variation in onset of gelatinisation appropriate wheat lines. in starch properties utilised temperature was significant progeny from the crosses: among wheat lines, in both the The wheat quality objectives “survey”and Reeves x Kulin group established by the GRDC Weaver x Sun234A; groups of lines, whether or not has provided key guidelines as to Sunbri x Sunco and the GBSS allele on chromosome quality attributes that require Reeves x Kulin 4A was present. particular attention in Australian wheat breeding. Ranked in the In addition to providing the basis These results were confirmed top five attributes is starch for validating a number of small- with limited studies of double functionality and, in particular, scale starch functionality tests, null-GBSS and triple null-GBSS there is the constant need to these studies showed that while (waxy) lines from projects 1.1.7 improve starch viscosity in the presence or absence of and 1.1.11. Starch from Japanese combination with other quality granule bound starch synthase on lines has also been studied and traits. Based on the requirement chromosome 4A (4A-GBSS) had included Kanto 107 (double null) to provide accurate information dramatic effects on starch and a waxy triple null line about the genetic control of viscosity,this was clearly only part derived form Kanto 107. starch functionality,the project of the control on starch initially examined a number of functionality. In the Weaver x Genetic analysis of variation in crosses to identify ones that were Sun234A the presence or absence starch functionality suitable for more detailed of the GBSS allele was not a The preliminary studies described analyses as well as developing variable (since both parents were above established technologies and validating small-scale tests for null for the 4A-GBSS) and that could be used to assess starch functionality. As the progeny lines showed a 2502 to starch functionality. These doubled haploid lines from the 3757 centripoise range in starch technologies include RVA GRDC- National Wheat Molecular viscosity (peak viscosity in RVA). viscosity measurements in the Marker program (NWMMP) have presence of silver nitrate to started to become available, the The availability of a Perkin-Elmer inhibit α-amylase activity,and focus has turned to this material differential scanning calorimeter measurement of onset of as a means of combining the (DSC) provided a new,and very gelatinisation temperature in DSC. expertise acquired in the assay of small-scale, procedure for As this preliminary phase was starch functionality with a assessing the functional nearing completion, the material detailed genetic analysis. properties of starch. An extensive from the doubled haploid lines in study of Australian cultivars, as the NWMM program became well as progeny from the crosses available (during 1998) and the noted above, indicated that onset analysis of this material has of gelatinisation could be dominated the project. The first measured accurately and showed of the 173 lines derived from the

19 GBSS in the cross is either present FIG 1.2 - DNA Markers linked to peak/final starch viscosity (RVA Measurement) or absent.The profound effect of the presence or absence of the GBSS allele on chromosome 4A is striking and raises the question as to whether other genes, close to this GBSS gene, are also missing in the deletion that characterises Australian udon noodle quality wheats.

A consistent trend maps milling yield to the terminal region of the short arm of chromosome 7A/7D. Other regions of the genome influence this character but insufficient data are available to clearly assign genetic influences in the Cranbrook x Halberd cross. Cranbrook (contains all three The data illustrated in Figure 1.1 A key finding during the course GBSS alleles) x Halberd (missing indicates that the first steps in of this study was the contrasting the GBSS allele on chromosome identifying DNA markers for results obtained in the presence 4A) have been extensively characteristics that define starch or absence of silver nitrate in the studied. A total of 5 crosses are content and functionality can be RVA studies,reflecting the being targeted for analysis in the achieved in the populations contamination of starch NWMM program, for completion being studied. They illustrate the preparations with α-amylase by 2002. The flour samples for depth of analysis of the (from the Cranbrook parent). The CD87 x Katepwa and Sunco x Cranbrook x Halberd cross which presence of silver inhibits the Tasman (180 samples each) are is now nearing completion in action of α-amylase. coming through this month preparation for the analysis of the (June, 1999). Our experience to other crosses coming through the Both Cranbrook and Halberd are date suggests that the following program. The compilations below classified as “hard”. It was of characteristics need to be were achieved through a close interest therefore that the analysed: collaboration within the NWMM relatively small difference in program, in particular with degree of hardness that RVA (peak/final viscosity); Angelo Karakousis (the segregates in the cross is clearly starch swelling volume; coordinator of the genetic maps). onset of gelation temperature controlled by the classic Ha locus on 5DS. It seems possible that the (DSC); DNA markers linked to peak/final Ha locus contains a cluster of grain weight and hardness starch viscosity (RVA measurement) genes that account for different (single kernel analyser) and In the Cranbrook x Halberd cross, levels of hardness in the grain. characteristics of molecular starch peak viscosity,final size and shape (field flow viscosity and swelling volume fractionation). map predominantly to the region of chromosome 4A where the

TABLE 1.3 EFFECT OF COMMERCIAL GLUTENS ON INDIVIDUAL STARCHES FROM THE CRANBROOK X HALBERD LINES (measurements in RVA units) Starch from After addition of a Cranbrook x single preparation of Difference Halberd progeny commercial gluten

RVA-Peak 249 to 403 228 to 417 -71 to +32 RVA-Trough 141 to 221 114 to 193 -4 to -49 RVA-Final 281 to 459 227 to 403 -10 to -91

20 TABLE 1.4 EFFECT OF ISOLATED GLUTEN (FROM CRANBROOK X HALBERD LINES) ON A SINGLE COMMERCIAL STARCH (measurements in RVA units) A single After addition of the commercial gluten from Cranbrook Difference starch x Halberd progeny RVA-Peak 237 256 to 329 19 to 92 RVA-Trough 155 155 to 188 0 to 33 RVA-Final 306 312 to 358 6 to 52

Variation in flour paste viscosity study. The results of this analysis wheats that are fixed for this due to interactions with protein should assist in defining the mutation, indicating that there are During the course of validating influence of protein on flour also other important genetic the measurements of starch qualities targeting products such factors. In this work, several of viscosity in the Cranbrook x as udon noodles. these genes were identified by

Halberd derived progeny,the analysis of an F2 mapping effect of gluten on starch viscosity population derived from a cross was measured. Starch and Project 1.1.4 - Genetic factors between the null 4A wheat protein (gluten) were isolated affecting Udon noodle quality cultivars Halberd and Stiletto. from 40 lines of the Cranbrook x Project Leader: Dr. P.Sharp Using candidate gene and Halberd population of progeny. Quantitative Trait Loci (QTL) Each starch was mixed with a Background and Objectives mapping strategies, chromosomal common gluten (commercial This report summarizes the main regions explaining approximately gluten was used for this purpose) points of three years of 50% of the phenotypic variation and each of the glutens was postgraduate research aimed at associated with flour swelling separately mixed with a common identifying genetic factors that power were identified.This trait is starch (commercial wheat affect white salted or Udon highly correlated with the three starch). The viscosity of pastes noodle quality.Secondary important noodle textural from these “flours”was measured objectives were the development parameters: elasticity,smoothness in the Rapid Viscoanalyser (RVA). of novel methods for discovering and softness, the latter of which is microsatellite (SSR) markers and the most reliably predicted.The The gluten had a variable effect the cloning of the structural cloning of PPO genes was on the RVA viscosity of the genes for polyphenol oxidase unsuccessful because of different starches.The results are (PPO), an important class of technical problems with the shown in Table 1.3. The enzyme implicated in probes used. commercial gluten being added discolouration of all classes of to the different starches caused a noodles. Traditional approaches for reduction in peak viscosity with developing microsatellite (SSR) some starches, but an increase Progress markers are time-consuming and with others.There was a decrease Australian Standard White (and expensive. Consequently, in the final viscosity with all the noodle segregation of this considerable effort was devoted starches but there was a large class) is the preferred source of to the development of a novel variation in the size of this flour for Udon noodle production method that enables discovery of variation. in Asian countries, a preference SSR markers without the prior that is largely conferred by the requirement of DNA sequence The effects of varying the gluten highly desirable pasting information.The method component are shown in Table properties of this flour.These developed allows the rapid 1.4. Similarly,there was a properties result from a well- generation of a virtually unlimited significant variation in the size of characterized null mutation at the supply of markers, whose the change in viscosity. An waxy locus located on usefulness and chromosomal interesting suggestion from the chromosome 4A, which encodes location can be determined prior data was that the size of the one of the proteins involved in to the design of sequence-specific variation may be dependent on amylose synthesis. However, Polymerase Chain Reaction the HMW glutenin sub-unit significant variation in noodle- (PCR) primers.The utility of this composition; this needs further making quality exists between method was demonstrated with

21 and other attributes in wheat.To specificity have been subcloned. FIG 1.5 - Effect of the allelic constitution at Glu-B3 and Wx-A1 on achieve the targets, the water-and The most specific cell lines have flour swelling power (FSP) in the Halberd x Stilleto mapping salt-soluble proteins were been used for ascites population. mapped on chromosomes and development for producing monoclonal antibodies to these antibodies with higher Shown is the average FSP over four sites for F2 progeny grouped by their proteins were raised. concentrations.Ten antibodies allelic constitution at Glu-B3 and Wx-A1.The central black dot represents were purified and used in the median and the grey rectangle the 95% confidence interval of the Progress immunoaffinity procedures. median.Allele effects were significant at the 0.001 significance level and The chromosomal control of explained 22.8% and 12.6% of the total phenotypic variation, respectively. water and salt-soluble proteins The antibodies to lysine rich 11.0 established in previous years was proteins were used to map the confirmed by analysing some genes controlling these proteins genetic lines on two dimensional on wheat chromosomes. Genetic electrophoresis at two different control of lysine rich proteins 10.5 isoelectric point (pI) ranges. was found to be on chromosome Additionally,the proteins which groups 2, 3, 5 and 7. eluted in high performance liquid This project is now completed. chromatography (HPLC) fractions 10.0 were collected and analysed by Flour Swelling Power Flour Swelling SDS-gel electrophoresis and Project 1.1.7 - Development several proteins which were and evaluation of waxy wheat separated by different techniques Project Leader: Dr. P.Sharp HH HS SS HH HS SS were correlated. In this way,a Glu-B3 Wx-A1 precise map of water-soluble Background and Objectives proteins has been produced. The amylose content of wheat the genetic mapping of 72 Some proteins purified by HPLC grain is an important determinant random SSR markers, 18 of which were characterised by N-terminal of the quality of wheat flour and were converted to locus-specific amino acid sequencing in order is largely determined by the SSRs. In addition, the method was to establish the identity of non- amount of the “waxy”protein, or employed as a strategy for rapid gluten proteins. granule-bound starch synthase discovery of chromosome- (GBSS), expressed in the specific SSRs, six of which were A polymorphic water-soluble endosperm.The waxy protein in converted to specific PCR protein (pI 7.1) mapping to the bread wheat is controlled by null markers.While several technical short arm of chromosome 3B has alleles of three waxy genes. aspects of the method require been further analysed by Introducing the null allele from further development, this screening 172 lines of Halberd x the three genes into one line will technique offers a useful Cranbrook population by results in wheat with amylose-free alternative to traditional isoelectric focusing. It has been (waxy) wheat, which is attractive approaches for SSR marker confirmed that this protein is for certain industries, such as development. present on chromosome 3BS.The noodle and biscuit analysis of another population manufacturers. DNA markers are obtained from a Synthetic x now widely used for different Project 1.1.6 - Development Opata cross is underway in order purposes, including marker- and application of new to find out the precise locations assisted selection in breeding antibody probes for mapping and map distances of genes programs.We have constructed a and selection of wheat controlling this protein on the breeding program utilising phenotypes chromosome. marker-assisted selection to Project Leader: Dr. J. Skerritt produce waxy wheat cultivars. In The library of monoclonal this program, DNA markers are Background and Objectives antibodies to water-and salt- being developed and used for The main aim of the project was soluble proteins developed last introgression of waxy genes from to establish a library of antibodies year has been screened for the a donor line into commercial that can distinguish the several specificity of antibodies to non- cultivars.A marker-assisted loci on each chromosome arm gluten proteins. Many cell lines selection approach is also being and to develop rapid and simple were screened in immunoblots, used for the selection of the assays to target specific quality and lines showing narrow recurrent parent genotype, in

22 order to reduce the number of backcross generations. FIG 1.6 - Staining with iodine solution reveals the cut surface of normal starch wheat grains stained dark blue-black while waxy Progress starch grains stain light tan in colour. Breeding and marker-assisted selection in backcross materials Third generation backcross progeny (BC3) seeds resulting from crosses of DHWx-12 (the donor of the waxy genes) with four different recurrent parents, namely Goldmark, Janz, NP150 and Silverstar,have been sown for the winter generation.These BC3 seeds are carriers of the null allele of the three waxy genes. DNA markers developed in the program, including a microsatellite within one of the waxy genes, enables these genes to be detected. In addition, during were sown in the field at Narrabri Project 1.1.8 - Development the backcross generations, a for further selection of and application of wheat marker-assisted approach was morphological, agronomic and microsatellite markers used to select for concurrent quality characters.These lines Project Leader: Dr. P.Sharp maintenance of the background were selected to resemble Janz genetics of the recurrent parents. for seed coat colour,rust Background and Objectives A total of 15-20 microsatellites resistance (especially Sr24/Lr24), DNA markers are becoming were used in each generation to and for morphological and critical tools in breeding wheat select for recurrent parent phenological traits. Selection for for many different purposes genotype, and 2-4 families were these characteristics was done including construction of genome selected from each of the 4 under microclimate conditions in maps, parentage testing, variety crosses.These seeds are being the F2 and F4 generations, and in identification and to aid selection grown for doubled-haploid (DH) field conditions in the F3 in breeding programs. production of waxy seeds and generation. Microsatellites are at present the possibly for further backcrossing. most attractive markers, because From each family,5-40 seeds have Production of waxy grain for of hyper-variability,abundance been sown and are in seedling testing and even distribution throughout stage. The 1998 harvest produced a one the genome, and easy detection tonne grain sample of a waxy with Polymerase Chain reaction Winter increase of doubled-haploid genotype, as well as kilogram (PCR) techniques. Microsatellites seeds of waxy-NP150 amounts of three other waxy are being progressively developed A small number (15) of doubled- genotypes.These were supplied worldwide.The objective of this haploid seeds of waxy NP150 (some after milling) to the CRC program is to evaluate derivatives was sown for winter commercial partners for microsatellite markers in increase of the lines.These lines evaluation.A workshop reporting Australian wheats and to utilise were produced over the summer, the results of this testing provided them as DNA markers for quality from second-generation valuable information to guide the traits in breeding programs, backcross (BC2) plants of DHWx- breeding program. genome mapping and variety 12 X NP150, using the wheat X identification. Future work maize DH production system. We plan to examine lines derived from a different cross, CD87 and Breeding waxy Janz lines Katepwa, starting in June 1999. About 2000 waxy lines belonging CD87 and Katepwa are two lines to 50 F4 (4th generation) families with the same 4A-GBSS alleles, so from a cross between a waxy any variation in viscosity will genotype and the cultivar Janz, result from other differences.

23 Roder et al (1998) were also there is a sufficient number of Fig 1.7 - A multiplex PCR using two sets of WMC primers. tested on the GRDC parental polymorphic markers for lines.The level of polymorphism selection of background genetics Samples analysed are (left to right), Cranbrook, Egret, a Waxy line, Goldmark, was 37% for WMC primers and in the waxy breeding material, Janz, NP-150, Silverstar, Halberd, Stiletto, Opata85, and Synthetic. 70% for WMS primers.The and this is being implemented different level of polymorphism during the backcross generations, observed is because the WMS as reported in program 1.1.7. primers were already screened and only polymorphic ones were In search for possible linked reported in the literature. In markers, the primers were also contrast, the whole group of WMC tested on two F populations, from WMC18 2 primers (without any pre- crosses of DHWx12 X Janz and of selection) was scored for the first DHWx12 X NP150, and were fixed time and therefore a lower level for the null alleles of all three of polymorphism was to be waxy loci. None of these markers expected. were found to link to the waxy genes.Therefore, the waxy Waxy parental lines microsatellite already developed A total of 334 primers was in this program is still the only evaluated on the 5 waxy parental marker known to be linked to the lines of project 1.1.7.The aim of waxy genes. this evaluation was to search for markers linked to the waxy genes Wheat variety identification and to find polymorphic markers In this project, in collaboration for selection of recurrent parent with three other Australian groups WMC9 background in the waxy breeding in a GRDC wheat variety program of project 1.1.7. identification project, 4 microsatellite markers were The level of polymorphism in the evaluated on 32 selected waxy breeding materials was cultivars.The joint results were Progress about 13% for the WMC primers evaluated for the quality of PCR Evaluation of polymorphism of and 56% for the WMS primers.The products and for the level of microsatellites level of polymorphism in this polymorphism. From this, 4 population was much less than microsatellite markers were GRDC parental lines that observed in the GRDC lines. selected for scoring on 95 In collaboration with the GRDC This can be explained with the Australian cultivars.This National Wheat Molecular Marker smaller number (5) of waxy experiment is in progress and the Program (NWMMP) the 12 GRDC breeding lines coupled with the results will be analysed to decide parental lines are being evaluated fact that Goldmark and Silverstar on a final small number of for microsatellite polymorphisms. have the same parents, compared microsatellites suitable for cultivar This program is to identify with the larger number (12) of identification. polymorphic markers in the GRDC parental lines. Nevertheless mapping populations in order to construct genetic linkage maps from the doubled haploid Fig 1.8 - Polymorphism at a microsatelite locus in 32 wheat progeny.In cooperation with the cultivars International Wheat Microsatellite Consortium (WMC) a total of 353 primers obtained from the consortium was divided amongst three groups, namely University of Sydney,Southern Cross University and CSIRO Plant Industry. Each group was allocated about 118 primers which were tested on the GRDC parental lines. In addition, 64 primers from the WMS set of

24 Project 1.1.9 - Marker assisted selection for sprouting Fig 1.9 - Electrophoresis of microsatellite marker fragments on a tolerance and late maturity 12% non-denaturing polyacrylamide gel. α-Amylase (LMAA) The marker fragments for Opata 85 and W7984 are 182bp and 171 bp Project Leader: Dr. M-K.Tan respectively. Molecular size markers were in lane 1; parents, Janz (2X) and AUS1408 were in lanes 2, 13 and 3 respectively; breeding lines, SUN 325B, Background and Objectives SUN 325C, SUN 325F, QT7475 and SA1166 were in lanes 4-8; progeny lines The major source of sprouting 2.1 to 2.4 were in lanes 9-12, progeny lines 2.5 to 2.10 were in lanes 14-19; tolerance used in Australian and progeny lines 9.1 to 9.3 were in lanes 20-25. breeding programs,AUS1408, shows a consistent level of grain dormancy at harvest-ripeness which is useful in practice.The dormancy in this genotype is controlled by two recessive genes located on chromosome 3D.One of these genes is associated with embryo-sensitivity to abscisic acid (ABA), the other with a seed coat factor that is effective only in the presence of embryo sensitivity.A population derived from Janz/AUS1408 was treated with ABA to develop a sub-population that was homozygous for the embryo sensitivity gene but still segregating for the seed coat gene. Subsequent progeny testing of the individual lines enabled flanking regions of the R-genes non-dormant families that the seed coat genotype to be had been developed at the John segregate for the four markers determined.This material is being Innes Institute, UK. showed that this second locus is used to develop molecular linked to the seed coat factor markers for the seed coat factor.A A total of eight group 3 gene. It would be necessary to few breeding lines and another microsatellite markers were found have dormant lines that are Janz/AUS1408 population which to be polymorphic for homozygous for the seed coat is thought to come from lines that Janz/AUS1408. Of these, four were gene and segregate for the four are heterozygous for the seed chromosome 3DL-specific and markers to establish clearly the coat factor were also used in this were found to be particularly other side of the linkage. work.The second population useful for correlation of the showed a range in dormancy molecular data with the The second marker is in the phenotype from dormant to non- dormancy phenotype. One vicinity of the seed coat locus dormant. marker was found to be linked to with the first marker at 44.6 the gene associated with embryo centimorgan (cM) from the Progress sensitivity to ABA. Results from centromere. Hence, the seed coat Initial studies utilizing some the 2 populations suggested that gene is estimated to be more than chromosome 3-specific probes for another microsatellite, 314 has 44.6 cM from the centromere.The restriction fragment length some linkage to the gene for the first locus appears to be more polymorphism (RFLP) analysis seed coat factor.This linkage was than 10 cM from the centromere. revealed no polymorphism weakened by the fact that the Estimates of recombination between the parents, Janz and second population used to frequency and conversion to map AUS 1408. Similarly,amplification deduce the relationship was units could be made to estimate of flanking regions for the R- heterozygous for this gene. It was the approximate location of the genes, followed by restriction thus hypothesized that this embryo sensitivity gene and the analysis did not uncover any linkage will be significantly seed coat factor gene.The loci length polymorphism between strengthened if populations that will be mapped more precisely as the parents.The primers for the are homozygous for the seed coat more data become available. gene are used. Results from four

25 Biscuit test baking conducted by Progress Arnotts Biscuits confirmed that This project is approaching the the test-bake performance of all stage where the hypotheses that lines was superior to the current altering protein and starch commercial flour used by the composition can be used as Company.All lines yielded better replacements for the use of flour packet length, baked dough chlorination and dough weight and biscuit hardness conditioners may be tested. parameters, compared with the commercial flour. Doubled haploid populations of lines varying in protein Seed from large scale production composition will be increased blocks of some of the best lines during the 1999 season. was commercially milled by Goodman Fielder and used in Lines varying in starch quality via factory scale evaluations.All lines genetic variation at the granule tested gave satisfactory bound starch synthase loci are performance. now available in sufficient quantity for evaluation by Project 1.1.10 - Breeding soft The best lines are in seed commercial partners of the CRC. wheats of Northern Australia production with a view to Project Leader: Dr. L. O’Brien commercialisation early in 2000- 2001. Project 1.1.12 - Soft wheat Background and Objectives breeding for South Eastern New rust resistant soft wheats are Australia being developed for the northern Project 1.1.11 - Genetic Project Leader: region to provide a supply of soft variants for soft wheat quality Dr. L. O’Brien / H.Allen wheat in the same region as Project Leader: Dr. L. O’Brien milling and biscuit production Background and Objectives and to improve its reliability by Background and Objectives Through this project we aim to having production in northern Flour chlorination is widely used increase soft wheat breeding and southern regions. in the production of cake flours, activity on quality testing of soft and chemical dough conditioners wheat lines and to facilitate Progress are used in biscuit production. collaboration with the existing Commercialisation of a new soft Increasing consumer concern CRC soft wheat breeding project, wheat for the northern region is over such treatments means so as to release suitable new soft imminent, bringing this project to alternative strategies need to be wheat varieties. successful fruition within the pursued. lifetime of the CRC. The Wheat Improvement program Through this project we aim to at Wagga Wagga released Snipe, a Testing in the 1998 season, use genetic variation at the high new biscuit wheat in 1997. Snipe resulted in the identification of a and low molecular weight was commercially grown in 1998, number of rust resistant breeding glutenin loci and the waxy locus and has very good biscuit baking lines with high yield potential to develop novel breeding lines. quality,however,in 1998 it had a across an area from northern Suitable characteristics high level of blackpoint. Victoria to the Queensland developed could improve Blackpoint was particularly high border. processing quality of soft wheat in any susceptible varieties cultivars for biscuit and cake because of the moist conditions Quality testing of these lines by manufacture without the need for in 1998. industry partners indicated that dough conditioners, flour they had the desired low protein treatment or additives. Lines for release 1999 include two content, flour water absorption lines evaluated in the last 12 and weak dough characteristics months. These were M5635 needed for use in soft biscuit (LR_21, SRX/3*M3087), and production. Bowie, a South Australia bred variety.

26 M5635 has very good grain Research The commercial hybrids are quality,high flour extraction, high To improve testing for biscuit produced using the Triticum starch paste viscosity,very good baking quality at an early stage in timopheevi cytoplasmic male extensibility and good biscuit the breeding program research sterility system, a system requiring baking quality. has been conducted using the a cytoplasmic male sterile line, a probe test.The test measures maintainer for the sterile line and Bowie is a suitable biscuit quality dough strength and gives an a restorer line carrying 2 to 3 wheat as a replacement for indication of extensibility.In genes for fertility.Breeding Tatiara, even though Bowie is addition, research will be restorer lines is inefficient due to slightly stronger in dough conducted to improve all small the difficulty of selecting for strength. scale tests to identify high biscuit fertility restoration. RFLP markers quality early in the program. for some of the fertility restoration Progress genes likely to be present in the Late generation A laboratory assistant was Sunprime hybrids have been Stage 3 biscuit trials currently appointed in 1998 to assist with identified (in overseas being quality tested are WW2536, quality evaluation and some field laboratories) and could simplify WW2436,WW2433, DH3358 and work. the development of restorer lines DH3506. VH302 has similar with novel quality traits. quality and yield to Wyuna but The T.Timopheevi system is not better stripe and leaf rust Project 1.1.13 - Hybrid Wheat amenable to the production of resistance. In testing the dough Project Leader: Dr. D. Bonnett large numbers of new hybrid strength of VH302 is stronger than combinations due to the need to other biscuit lines.The other lines Background and Objectives breed male sterile and restorer are being tested by WWAI. Hybrids offer an effective means lines for each combination.The of intellectual property protection production of large numbers of Early Generation and of increasing grain yield. combinations is important in A new Stage 1 early generation Sunprime R&D,of which the identification of such heterotic biscuit trial conducted in 1998, University of Sydney is half owner, groups. Effective pollen killing included only potential biscuit operates a commercial hybrid chemicals (gametocides) which quality soft wheat.These lines wheat program. Its hybrids offer allow efficient production of were yield tested and screened yield advantages of around 10% large numbers of new hybrids for disease resistance, and some over the best conventional have been developed by a preliminary quality analysis was varieties. The parents of these number of private companies (eg conducted. Lines were subjected hybrids are agronomically Monsanto and Du Pont).The CRC to the normal set of quality adapted lines with good hybrid has negotiated access to the evaluation tests, including flour production characteristics into Monsanto gametocide for use in yield, grain tests, and physical which novel quality traits the identification of heterotic dough parameters using the identified by the CRC could be groups. probe test for dough strength and introgressed for commercial extensibility.Only lines with soft exploitation. grain and weak dough strength were promoted into the more advanced trials for evaluation.A series of doubled haploid lines have been tested in the early generation trials and the best quality lines from this material will be promoted into the Stage 3 trials in 1999/2000. Lines for a special Stage 1 biscuit trial was grown in 1998 and these lines are now being processed through the quality laboratory.Some promising Triller selections with improved quality were rejected because of the breakdown of rust resistance, gene Lr 26.

27 These groups would be targets for MAJOR RESEARCH Assessment of the utility of 250 the introgression of MILESTONES ACHIEVED IN microsatellite marker primers characteristics constituting CRC PROGRAM 1 provided by Agrogene intellectual property for Identification of exciting new (France) and the mapping of commercialisation. sources of low B-granule those polymorphic in local content in breed wheat and a cultivars. Progress greater understanding of the Development of a novel Identification of Heterotic Groups. genetic basis of this character. method for the detection of Hybrid production blocks have Progress toward microsatellite markers in been planted.These will result in understanding the molecular wheat. the production of hybrids genetic basis of B-granule Demonstration that two between existing parental lines content and the development microsatellite markers are from the hybrid program, of Australian cultivars with linked to the embryo representative cultivars from lower B-granule content. sensitivity gene and the seed major Australian hard and soft Analysis of changes in coat factor gene, respectively, wheat families and elite CIMMYT flavonoid content in raw of the dormancy trait in AUS material. yellow alkaline noodles with 1408. time.The major components Identification and industry Development of Molecular of yellow colour (the apigenin assessment of several Markers. diglycosides) were shown to promising new lines of soft Genetic populations segregating be relatively stable during wheat adapted to both for fertility have been planted at storage of noodles and not northern and southern Cobbitty for assessment of fertility oxidized by polyphenol Australia. and DNA extraction. F3 SSD oxidase. populations have been planted at Survey of wild relatives for Narrabri for development of flavonoid content.Variation in recombinant inbred lines. T.tauschii appeared to exceed the range present in durum Introgression of Novel Quality wheat and bread wheats. Traits into Potential Heterotic Determination of time course Groups of synthesis of flavonoids in Crossing blocks have been developing wheat grains. planted at Narrabri to initiate Flavonoid content reached a introgression of novel quality peak at 30-35 days after traits into potential heterotic anthesis and then declined. groups. This pattern contrasted with total phenolics and xanthophylls that were high in the early stages of grain development and then decreased steadily until maturity. New albumins which are polymorphic in bread wheat have been identified.A polymorphic water soluble protein has been mapped to chromosome 3BS. Identification of chromosomal regions controlling flour swelling power related to udon noodle quality and a range of other starch quality traits.

28 PROGRAM 2: GROWING AND STORING QUALITY WHEAT Program Manager: Dr Bob Cracknell Deputy: Dr Colin Wrigley

onsistency of grain quality is These research advances are Project 2.1.1 - Protein Can ongoing requirement of matched, in Program 2, by training composition during grain the wheat-marketing and and quality-assurance programs to filling and post-harvest storage processing industries of Australia. ensure these and other new Project Leader: Dr Ferenc Békés This is matched by the need for knowledge in grain production are the wheat-growing sector of the applied in practice. Background and Objectives industry to achieve quality-related The structure of the major storage premiums. For the requirements of Program Objectives protein, glutenin, is the most all these sectors, more information Research is being conducted at important factor in determining is needed about how growth all stages of the growing and dough strength. The functional conditions affect specific aspects of storing of wheat to elucidate the properties of this important grain quality, and thus how targeted causes of grain-quality variations, component of gluten are quality attributes may be achieved. and thus to develop appropriate determined by the composition strategies to achieve improved of its polypeptides (largely a part Bob Cracknell Program Manager In practice, the combination of outcomes for both growers and of its genetic constitution) and varietal identity, protein content processors. the manner by which they are PROGRAM 2 OBJECTIVES and grain soundness provides a linked together by disulphide reasonable guide to processing The quality implications of bonds. More extensive cross- quality, different combinations of environmental temperature and linking produces larger glutenin Research conducted at these being appropriate to the moisture are being evaluated polymers, and thus greater dough all stages of the various marketing and throughout the continuum of strength. This process begins growing and storing of manufacturing specifications. But growth, harvesting and storage, following protein synthesis in the there still remain unexpected and with novel management strategies developing grain. Much of the wheat to elucidate the unexplained fluctuations in quality, being developed to improve grain process is completed by maturity, causes of grain-quality the causes for which we need to quality. but it can continue during storage, depending on conditions. variations. understand. At sowing, choice of variety is a As a result of Program 2 projects major determinant of quality The aim of this project is to Implications of significant successes are now being outcome, both due to intrinsic elucidate the changes that occur environmental achieved in elucidating some of the quality attributes and tolerance to in grain proteins throughout grain filling and post-harvest storage. conditions evaluated causes of quality fluctuations. More environmental factors. For this importantly, solutions are being reason, current wheats are being For a clear understanding of the throughout the developed to provide tools with studied for their quality attributes dynamics of glutenin structure continuum of growth, which growers can increase their in diverse environments (both in and function, an integrated opportunities for premium returns, the field throughout the wheat approach is required. The project harvesting and storage. and processors may have better belt, and under controlled thus includes monitoring the assurance that quality specifications conditions). In association with formation of the key protein Current wheats studied are met when they buy. breeders and geneticists in components during grain Program 1, we are pursuing the development, combined with for their quality investigation of changes during These advances include the aim of conferring better tolerance post-harvest storage. attributes in diverse provision of on-farm testing for to environmental effects. environments. sprout damage (enabling damaged Progress grain to be excluded during Through our training program, The accumulation of the major harvesting), the demonstration of including development of a Effective use of quality classes of wheat endosperm success with farm management system of quality assurance suited proteins has been studied, in directed strategies. strategies to achieve premium- to Australian wheat farming, relation to grain growth, cell attracting levels of protein content, effective use of quality-directed division and cell enlargement, improved storage methods strategies is being pursued. and gene transcription and (providing stability of dough- accumulation of mRNA. processing properties), and Microscopy has proven to be a elucidation of the results of useful tool in defining the stages blending wheats that differ in of development, as well as dough quality. providing new insights into the manner in which the gluten proteins are laid down in the developing grain (Figure 2.1).

29 of development as is the size of develop farm-management Fig 2.1 - Microscopic examination of gluten proteins the developing grain, according systems that would assist in the to microscopic studies. Using this production of premium-attracting approach to stage determination, wheats. The main focuses have we are identifying the earliest been the production of Prime stages at which protein bodies Hard wheat in southern Australia, and starch grains are first and a range of premium grades in observed during grain formation. Western Australia.

Storage experiments involving 72- Additional aims have been the kilogram quantities of grain have development of tests for the pre- continued in the laboratory,using harvest prediction of final-grain conditions that simulate those in protein composition, and aerated and in non-aerated elucidation of the range of factors storages at country stations. Grain affecting wheat quality and yield. in storage has been adjusted to temperatures reflecting those ‘in Expected outcomes are increased the field’, namely maintenance of areas of production of premium- a temperature for control grain of attracting wheats, increased 27º C, and simulation of aerated protein levels for Australian wheat storage by gradually reducing this production, and better diagnostic temperature to 23º C over 70 days; and management systems to additional control samples are achieve improved consistency stored at the constant and continuity of supply of grain temperatures of 4º C, 23º C , and that meets specific quality targets. 40º C. Progress The ongoing aim of the Analyses on all grain samples laboratory studies will be to from the three years of trials in develop a quantitative model to the ‘Prime Hard in the South’ describe (and predict) quality project have been completed. changes, based on temperature The results showed overall that and moisture data, also when quality is assessed at the considering variations due to same grain-protein content, grain variety.As a result of the successes quality and dough made from of the laboratory-scale grain produced in areas to the simulations, pilot-scale storage south of the current Prime Hard has commenced in paired silos at zone, were similar to that from Narromine. The details of these grain grown in the traditional experiments are provided later in northern areas. The growing of this report in Project 2.1.6. Australian Prime Hard wheat is thus not only achieved as a result We found that RNA transcription, of dry seasons, but it can be for the proteins involved in gluten Project 2.1.2 - Improved managed and grown on a regular formation, is initiated at different consistency and continuity of basis.There are risks with times depending on which wheat supply for markets unpredictable dry springs, but the cultivar is under study.For Project Leader: Helen Allen risks can be minimised, by example, major expression of the adopting a staged decision- HMW glutenin subunits is not Background and Objectives making approach to growing achieved until 15 days after The achievement of quality- high-yielding, high-protein wheat. flowering in the variety Wyuna, related premiums is an important whereas significant expression is goal for growers in regions of the On a commercial scale, the observed from 8 days for a wheat belt where premium research has already proved its Gabo/Olympic cross. payments are not traditionally success. An initial segregation Nevertheless, the number of days available. It has thus been the operated at five sites in the after flowering is not proving to overall aim of this project to 1997/98 season; this resulted in be so reliable a guide to the stage

30 the segregation of some 33,000 strategy is to manage only a small harvest strategy to utilise Fig 2.2 - The growers manual on tonnes of Prime Hard wheat proportion of wheat on a farm for variations in protein content farm management practice to which was successfully marketed Prime Hard production. A across the paddock. achieve premium targets was to south east Asia, as an integral suggested strategy is first to target launched at the GRDC Temora part of the national Prime Hard the most fertile paddocks to Progress Expo on July 19th and at pool.The segregation was further produce Australian premium The WheatRite test card has been Condobolin Expo on July 23rd, expanded in 1998/99 but due to white or Australian Hard wheat, evaluated successfully in 1999. unfavourable seasonal and then to top-dress with demonstrations with many groups conditions, deliveries were much additional nitrogen fertiliser to of potential users, particularly reduced. However,some good produce Prime Hard wheat if the wheat growers and silo operators. quality grain was received and for seasonal conditions, crop The precision of the test card was the first time, this wheat was condition and price premiums shown to be as good as the included in the annual crop are all suitable. Falling Number test (the standard quality presentation to Japanese laboratory procedure for buyers. evaluation of sprouting). Field Project 2.1.3 - On-farm trials, conducted during the As a result of the experimental diagnostics for maximising 1998/99 harvest, showed that the and commercial trials in southern grower returns extent of pre-harvest sprouting NSW,a handbook (Fig 2.2) has Project Leader: John Skerritt after rainfall varies markedly been prepared recommending between and within fields. agricultural practices to achieve Background and Objectives Farmers, who tested grain from Prime Hard quality. The Rain at harvest presents the risk different fields or areas before handbook was launched at a that wheat grain will be maturity,could harvest damaged farmers meeting in July,1999. downgraded due to the grain separately from sound grain, Growing commercial Prime Hard development of excessive alpha- thus minimising financial losses wheat in southern Australia amylase in the grain, despite the that would have resulted without requires intensive management absence of obvious signs of this form of segregation.A and a large input of nitrogen, sprouting. If this damaged grain sampling system has been either from high soil fertility or could be readily identified prior established to assist in developing fertiliser. Because of the to harvest, it would be possible to such a strategy. As well as being resources required, a good risk harvest the sound grain without suited for rapid screening on-farm inadvertently including sprouted prior to harvest, the test kit is grain and thus downgrading the proving valuable for testing when Fig 2.3 - The WheatRite test card, developed to determine the rest of the crop. grain is received at a mill or grain degree of rain damage to wheat, on-farm prior to harvest or at elevator,and also as a rapid the silo on delivery. With the aim of providing for this laboratory test. The test involves shaking coarsely ground grain with buffer solution, and situation, a simple test card (the placing two drops of this extract onto the upper pink pad. A drop of WheatRite kit) has been devised The test card (Fig 2.3) has been another solution (supplied in the kit) is added to the lower porous pad to permit amylase to be demonstrated at Australian (white), and the card is closed. This brings the two pads into contact, quantified under field conditions. conferences and at an allowing the test sample to flow up to contact the antibody-impregnated In parallel with the commercial international Cereal Chemistry reaction lines, which develop colour in proportion to the concentration of development of the test kit, it has α-amylase in the extract.The colour intensity can be related to Falling Conference in Spain. been necessary to devise Number by visual comparison between test and reference lines or by using Collaborative evaluation for a portable reader device. strategies for its effective use, as European potential, undertaken well as providing for consumer in Sweden, has indicated the evaluation and training and general suitability of the test publicity activities to ensure its system for European acceptance. requirements, which may also require greater sensitivity to Further diagnostics are being detect much lower levels of developed to improve on-farm sprout damage than those management of grain quality. The normally encountered in next is a procedure for the rapid Australia. The effectiveness of the determination of grain protein test for barley grain has been content. This will allow growers demonstrated, further extending to maximise opportunities for its potential. premium returns by arranging a

31 resulting in poor dough quality. properties showed greatest Fig 2.4 - Two dimensional “proteome” analysis of the composition Systematic evaluation of many sensitivity to stress treatments of proteins in immature grain of the heat-susceptible variety wheat lines has led to the above 36º C, these higher stresses Wyuna. identification of some Australian causing considerable losses of wheats that are reasonably dough strength and reductions in 4 PH 7 tolerant to this dough-weakening the proportion of very large effect. A promising strategy to glutenin polymers. provide for more consistent grain quality is to assist wheat breeders Results implicating the size in selecting heat-tolerant varieties. distribution of the glutenin To this end, we are developing proteins have been obtained by molecular markers, for use in fractionation and reconstitution breeding for heat tolerance. An of flour proteins from control and understanding is developing of heat-stressed grain. Evaluation of the changes in protein their function in a ‘model-dough composition that accompany system’ showed that the main heat stress, providing a basis for change in dough function use in selecting tolerant varieties. correlated with the glutenin fraction from the heat-stressed Progress sample. This fraction was shown Wheat responds best to much to have a reduced proportion of lower temperatures (15-20º C large polymeric glutenin by size- daily maxima) than are generally exclusion HPLC and field-flow experienced in the Australian fractionation. In addition, the wheat belt during grain filling starch prepared from the heat- (October to December), with the stressed grain exhibited a likelihood of further significantly lower peak viscosity complications in the field due to in the Rapid ViscoAnalyser. short periods of heat shock (e.g. Wyuna (17 DPA)-Endosperm proteins >32º C). To simulate These heat-induced changes in pH4-7, L, 18 cm IPG 8-18% T SDS-PAGE Silver-stain combinations of these more the structure of the glutenin moderate and extreme proteins are presumed to occur in conditions, wheat was grown in the immature grain under the Project 2.1.4 - Reducing the controlled-environment facilities influence of ‘chaperone’ proteins. dough-weakening effect of at each of several set Their presence during heat stress heat stress temperatures throughout grain has been investigated by applying Project Leader: Colin Wrigley filling, namely,at daily maxima of a ‘proteome’ approach. This has 18º, 21º, 24º, 27º and 30º C. In involved the development of Background and Objectives addition, plants otherwise novel extraction methods and Variation in growing conditions is maintained at 21º C were analysis by two-dimensional the main source of inconsistency subjected to one of ten heat- electrophoresis (Fig 2.4). Over 200 of grain quality about which we shock treatments, each being polypeptides have been still have only a sketchy approximately equivalent in terms separated, and many of these understanding. Improved of heat load, ranging from longer have been characterised by mass strategies of farm management, periods at only moderately high spectrometry and N-terminal such as those being developed in temperatures (e.g. 7 days at 27º C) amino-acid sequencing. Specific the Project 2.1.2, are helping to to shorter periods at considerably differences in protein achieve quality targets, but other higher temperatures (e.g. 3 days at composition have been identified aspects, particularly temperature 39º C). Kernel weights at as a result of heat-stress. Heat- fluctuations, cannot be maturity (an indicator of grain tolerant and susceptible varieties controlled. yield) were progressively lower are now being compared by with increasing temperature, with these methods, in search of In particular,a few very hot days the higher heat-shock differences in their proteome during grain-filling can cause temperatures causing greater (protein composition) that may reduced starch synthesis, higher losses, despite their equivalence explain the diversity of reactions protein content, and a as measured by heat load. Dough to temperature fluctuations deterioration of protein quality,

32 Project 2.1.5 - Flexibility of involving all branches of the wheats, from each Australian wheat use industry. All current aspects of breeding program. Grain from all Project Leader: Helen Allen this group of projects were sites was obtained in good reviewed at a one-day workshop condition from the 1997 harvest, Background and Objectives held at North Ryde on March but only from 9 sites from the The objective of this set of 17th. A report of the day’s 1998 season. Grain characteristics projects is to provide improved proceedings has been published, of the samples were determined flexibility and management in containing a summary and as % screenings, incidence of producing quality wheats. The copies of the overhead films used blackpoint, test weight, 1000 projects involve ‘benchmarking by speakers. One of the original kernel weight, hardness and across Australia’ (to compare the five projects has already been protein content. Milling quality quality and molecular completed. The remaining was determined by flour composition of premium wheats), projects are well advanced, being extraction and flour colour index. study of the ‘genetic and scheduled for completion within Starch pasting properties were biochemical basis for varietal the next few years. determined using the Rapid Visco interchangeability’,‘managing Analyser (RVA). Sub-samples within paddock variation in grain Progress were sent to SARDI (Adelaide), quality’ and the development of The first of these sub-projects where physical-dough procedures for ‘blending quality (‘bench-marking varieties across characteristics were determined types’ to meet market Australia’), involves quality testing using the Farinograph and specifications. These projects grain from 12 sites around Extensograph. were developed as a result of Australia for a set of 15 varieties, grower initiatives and workshops including 11 hard and 4 soft Buhler flour extraction results were comparable between all sites, except for Western Australia, where small, pinched grain had Fig 2.5 - The results of blending pairs of flour samples differing in time to peak dough mixing. the effect of lowering the flour The results depends largely on the compatability of HMW glutenin alleles shown for each A and B pair varieties. A straight line is included connecting the values for the pure samples, for comparison with the lines connecting the extraction rates. Uniform flour experimental points. colour was detected across all sites. Flour colour results for all 200 200 regions demonstrated high b* (yellowness) values for Krichauff. 180 180 RVA parameters for each site appeared to be comparable, 160 160 although the peak heights for the hard varieties from Narrabri were 140 140 slightly lower than for the other sites. Mixing Time [s] Mixing Mixing Time [s] Mixing 120 A: 2*, 7+8 , 5+10 120 A: 2*, 17+18 , 2+12 Physical dough tests highlighted B: 2*, 7+8 , 5+10 B: 2*, 7 + 8 , 2+12 the differences between the sites, 100 100 0 102030405060708090100% B 0 102030405060708090100% B although no one site was 100 90 80 70 60 50 40 30 20 10 0 % A 100 90 80 70 60 50 40 30 20 10 0 % A consistently better than any other 200 200 for all of the parameters tested. Farinograph water absorption 180 180 values varied slightly between the sites. From the Extensograph

160 160 data, Narrabri samples appear to be the most extensible, but this again can be attributed to the 140 140 high protein content of the Mixing Time [s] Mixing Mixing Time [s] Mixing samples.When extensibility is 120 120 A: 2*, 7+8 , 2+12 A: 2*, 7+8 , 2+12 expressed per unit of protein for B: 2*, 7+8 , 5+10 B: 2*, 7+8 , 5+10 each sample, there is very little 100 100 difference between all sites for 0 102030405060708090100% B 0 102030405060708090100% B 100 90 80 70 60 50 40 30 20 10 0 % A 100 90 80 70 60 50 40 30 20 10 0 % A both the hard and soft varieties.

33 Through baking trials we verified could be predicted, based on Fig 2.6 - Pilot-scale experiments on aeration to prevent the that this grain could then be used Minolta assessment of slurries of deterioration of dough properties of wheat during storage. for normal processing.Acceptable flour samples from small-scale germination rates for frosted milling.These studies currently wheat are also achieved after aim to determine the feasibility of grading. These results have been upgrading low-protein noodle of considerable value to growers, wheats, by blending them with because the severe late frost in other grades of wheat having October 1998 resulted in higher protein contents. considerable losses in grain quality. Project 2.1.6 - Field trials of The project on genetic temperature-controlled grain interchangeability is a follow-up storage to the Prime-Hard-in-the-South Project Leaders: studies, with the aim of obtaining Jonathan Banks and Peter Gras information about ‘north-south’ variations for a much wider range Background and Objectives of genotypes than could be tested There are progressive and in the main field trials. In the significant changes in the quality most recent trials of these many of grain stored at temperatures genotypes, quality did not differ above 30º C, according to the systematically between north and results of the past few years of With the physical dough testing south, though there were work in the QWCRC project 2.1.1. completed, samples will now be differences between sites. A Most of these changes make the sent to SARDI for flat bread related project in this set is a grain less suitable for the milling analysis.Yellow alkaline noodle study of quality variations within and baking industries. These quality testing will be carried out a paddock, such as are relevant to findings point to significant at VIDA (Horsham) for all of the ‘precision agriculture’. Most causes of quality variation, hard varieties.Agriculture WA significantly,there was no because most of Australia’s wheat (Perth) will produce white-salted indication of the expected is delivered at temperatures noodles from the soft-variety inverse relationship between exceeding 30º C (even in samples. Pan bread and steamed grain yield and protein content in southern regions), and because bread will be produced at Wagga the analyses of numerous these high temperatures are Wagga. paddock samples. maintained unchanged during many months for a large mass of In a related study conducted at Another potential tool for grain. the Wagga Wagga Agricultural tailoring quality to market needs Institute, frosted grain from the involves the blending of wheats Aeration is the cheapest and most 1998 harvest was examined to (or of flours after milling). Good efficient means of reducing the determine if it was feasible to progress has been made towards temperature, and also reducing separate this type of sample into predicting the qualities of blends insect multiplication. Laboratory different fractions, thus removing for attributes that are not linearly studies imply that aeration to the badly frosted grain. related, particularly dough temperatures near 20º C has the Previously,it was thought that properties. Non-linearity was potential to minimise quality frosted grain was suitable only for most pronounced for genotypes variation during storage. The aim feed. Small, pinched grain, poor that differed considerably in their of this new project was to milling results, weak dough glutenin-subunit composition. In determine the effectiveness of characteristics and poor baking addition, the outcome of blending aeration in preventing quality loss results are some of the properties was found to be affected by the in an actual silo situation. of frosted samples. By grading milling process itself. Current the frosted samples, the small, research is directed towards Progress shrivelled grain was removed, modelling multiple-component This new project (commenced leaving large grain with high mixtures. Blending studies on during 1998/99) is based on quality characteristics. noodle quality relate particularly laboratory experiments (Project to product colour. Noodle colour 2.1.1) which showed that high-

34 temperature storage causes a Grain samples have been taken Project 2.2.3 - Wheat quality progressive increase in the mixing from both silos after 70 days’ information for producers, requirement of flours milled from storage, for comparison with the agronomists and grain the stored grain. This is grain as initially placed into marketers accompanied by changes in the storage and since kept under Project Leader: Clare Johnson properties of dough with storage refrigeration). After only 20 days’ as measured by the aeration, the temperature of the Outcomes: Extensograph, namely,increased aerated grain had fallen to 24º C, Aids to educate key resistance to extension and whereas the non-aerated grain individuals and groups decreased extensibility. The sum still had a temperature of over through lectures and of these changes leads to a 27ºC after 70 days’ storage. Quality demonstrations. reduction in bread quality. analysis of the resulting grain Growers and agronomists who samples is continuing. are more: These changes are in accordance (i) familiar with the wheat with ‘anecdotal’ observations of quality attributes sought by millers and bakers in the industry. Training and Education particular processors and The laboratory-scale experiments Part two of this program relates to consumers also demonstrated that these training initiatives that are detailed (ii) better able to manage changes could be slowed greatly in the relevant section of this their crop to provide, in a cost- by reducing the storage Annual Report. These projects are effective manner,grain of the temperature. Such improvements designed to provide extension of required quality. in storage conditions could be the research outcomes of the CRC achieved by the more widespread for the benefit of the wheat- use of aeration in bulk storage. growing industry, as well as Project 2.2.4: Maintaining grain This strategy would cool grain to increasing quality consciousness quality during on-farm temperatures at which the rate of among producers, their advisers, storage quality change is much reduced. grain handlers and marketers. Project Leader: Graeme Matheson This strategy also offers the These objectives are being achieved advantage of reducing the risk of through the development and Outcome: insect growth, and potential delivery of literature, workshops, Maintenance of grain quality mould development. seminars, displays and resource with significantly less materials. spoilage/wastage of on-farm To gain industry acceptance of stored grain due to the need for aeration, practical inappropriate storage demonstrations were needed to Project 2.2.1 - Value Added practices. complement the laboratory Training for Key Influencers. experiments, thereby showing that Project Leader: Jim Vandore differences in quality are Project 2.2.5 - National quality obtained for bulk grain, stored Outcome: assurance on-farm under aerated and non-aerated New understanding of wheat Project Leader: Di Miskelly conditions.To achieve this aim, a processing by key influencers pair of matching storages of in the value-adding chain Outcome: wheat at Narromine were Assurance of grain quality compared during 1999 (following throughout the value-added the 1998/99 harvest), one being Project 2.2.2: Quality wheat chain from paddock to plate aerated and the other not for quality manufactured aerated. Both consisted of 800 products tonnes of Prime Hard wheat, Project Leader: Jim Vandore initially at 30º C. Outcome: Progressive personnel in farming who know about the processor’s needs

35 Wheat storage silos at Narromine

MAJOR RESEARCH Application of advanced MILESTONES ACHIEVED IN methods of protein PROGRAM 2 fractionation and Commercial evaluation and characterisation (proteome release of WheatRite test card analysis) to further elucidate for rapid estimation of sprout grain-protein composition. damage on-farm and at grain Completion of ‘Precision receival. Agriculture’ project, providing Understanding how to achieve data on variation in protein premium-grain quality in areas content within a paddock. that have not previously Development of a preliminary achieved quality premiums; model to describe the results, recommendations provided to for dough properties, of growers. blending grain or flour Extension of laboratory-based samples. grain-storage experiments to pilot scale in country silos. Identification of factors responsible for quality loss following heat stress in the field.

36 PROGRAM 3A: PROCESSING OF WHEAT AND WHEAT PRODUCTS (MILLING) Program Manager: Ms Di Miskelly

he initial step in the wheat Project 3.1.3 - Pilot Milling assistance to the AWB Senior Tprocessing chain is flour Studies Milling Adviser on overseas milling. Milling performance and Project Leader: Michael Southan technical missions and forms flour extraction rate are of major the basis for advice and economic importance to flour Background And Objectives recommendations to AWB’s millers and wheat marketers. The overall aim of this project is milling clients; Opportunities may exist to to provide information on the the pilot milling results which maximise extraction rate, without milling and end-product quality enable AWB Ltd to identify the sacrificing flour quality, by using of specific wheat varieties and commercial milling new milling technologies which are grades of particular interest to characteristics of each under investigation in this program. breeders (Agriculture WA, NSW season’s samples and identify Agriculture, University of Sydney), any potential problems or Flour mill customers depend on processors (Arnotts, Defiance, changes in performance Goodman Fielder,Westons) and Di Miskelly flour mills to supply flour of compared with samples from Program Manager appropriate quality for end product marketers (AWB Ltd). All of the the previous season or processing. Quality in this context AWB’s customer surveys confirm samples of similar grades PROGRAM 3A OBJECTIVES includes not only the normal that soundly-based and credible between states and chemical and physical technical milling advice is an commercial quality flour for characteristics, but also essential marketing tool.To be supply to potential clients for Provide a scientific basis microbiological specifications.The effective, the Advisers need to be their evaluation. for technical information microbiological status of milled constantly generating new and used in flour milling in products depends on the useful information with which to Progress microbiological status of the impress the customer and this Fourteen wheat samples were the domestic and incoming wheat, and Australia, with represents the true value of the pilot milled in the 1999 Pilot overseas markets, as its dry harvests and low wheat main outcomes of the work.While Milling Studies Program. These well as providing intake moisture contents, is the AWB is the immediate comprised three varieties,Arrino, favourably placed in this regard. beneficiary,the ultimate Calingiri and Nyabing; one Prime feedback to breeders beneficiaries are the grain Hard sample,APH Newcastle; one and other researchers. This program operates with the growers so this can be viewed as Prime Hard 5 sample, PH5- active collaboration of the a return on the GRDC investment Newcastle; six Australian Use new technologies to QWCRC commercial partners. in the CRC. Premium White samples,APW Port Adelaide,APW Port Lincoln, modify the milling Program Objectives Specifically,the pilot milling trials APW Portland Victoria,APW process, and provide the Through Program 3a Quality provide AWB Ltd with: Albany,HAPW Geelong and APW Wheat CRC seeks to provide a Port Kembla; one Australian commercial partners scientific basis for technical data and hands-on experience Standard White - Noodle sample, with timely and useful information used in flour milling for the AWB Senior Milling ASW-N Fremantle and two information for further in the domestic and overseas Adviser on the milling advanced crossbred lines RAC markets, as well as providing performance of key grade 820 and JM 73. application. feedback to breeders and other samples.This provides great researchers. Other research projects in the program focus on the use of new technologies to Fig 3.1 - Pilot Milling Flour Extraction Rates modify the milling process and to monitor the distribution of the 79 wheat microflora through the 78 milling process.An important 77 objective of the program is to 76 provide the commercial partners 75 with timely and useful 74 information for further 73 Extraction Rate (%) application. 72

Arrino JM 73 RAC 820 Calingiri Nyabing Albany APW APW Portland Pt Lincoln APW APH Newcastle Pt Adelaide APW Geelong HAPW Fremantle ASW-N APW Port Kembla

37 Straight run flour was collected Project 3.1.4 - Microbiology millings at BRI. The consolidated from all samples, 60% extraction and the flour milling process report for Round 7 was sent out flours from Arrino, Calingiri, Project Leader:Ailsa Hocking in July 1999. Nyabing,ASW Noodle,APW Geraldton and APW Albany and Background And Objectives Pilot milling: 82% extraction flours from APW Flour millers are under increasing During December,January, Port Lincoln,APW Port Adelaide, pressure from their customers to February and March, a significant APW Port Kembla and APW provide flour and other mill number of downgraded wheat Portland. All flour samples have products to particular quality and samples was tested been distributed to the CRC microbiological specifications. In microbiologically to assess the partners who requested them. addition to this, changes in food suitability of the samples for pilot Flour and wheat quality data hygiene regulations will require milling. Test weight and falling were supplied by AWB Ltd and all food producers and food number assessments were done end product quality data by handlers to have Hazard Analysis by BRI. Many samples that were Bunge Defiance, Goodman Critical Control Points-based deemed microbiologically Fielder and Westons. (HACCP) food safety plans to suitable were ruled out by their ensure the microbiological, low falling number and test Extraction rates ranged from physical and chemical safety of weight results. Suitable grists 74.3% for the Albany APW sample all their food products. This were finally sourced from to 78.2% for both the APH project was initiated in response Queensland, with the assistance Newcastle and Port Kembla APW to these pressures. The aims are of John Dines (Bunge Defiance). samples. The APH sample from to study the distribution of Pilot milling commenced in May, Newcastle did not yield as much pathogenic microorganisms, and in conjunction with some trials flour as might be expected and those causing spoilage through using the Satake Peritec this most likely reflects the poor the various milling procedures Debranner to assess the effect in quality of this wheat crop in the and to assess the fate of lowering the microbiological north of NSW. On the other hand, microorganisms entering the mill load. Control grists of both hard the APW from Port Kembla had a on the incoming grain. An and soft wheat were also milled. good extraction rate which did extensive survey of flour mills Microbiological testing on all not reflect the quality problems over a two year period will these samples was completed in experienced in the south of NSW. establish a scientific basis for the July. Interestingly,the APW from Port setting of microbiological Adelaide had a good extraction specifications for flour and other The project has been given a rate as did the Arrino from WA. mill products. three month extension to enable JM 73 had a similar extraction full analysis of the results.The rate (77.6%) but was lower than Progress final report will be available in might be expected for a Sunco Mill sampling: September,1999. backcross. The APW from Albany Sampling from the nine had the lowest extraction rate participating flour mills followed by Calingiri, also from continued during the year. We Project 3.1.5 - Use of new WA, and the HAPW sample from continued to have excellent technology to aid mill process Geelong. In very general terms cooperation from the mill staff control from the limited number of and from the CRC partners. Project Leader: Michael Southan samples milled in this project the Consolidated reports from NSW and SA wheats had the Rounds 3, 4, 5 and 6 were sent out Background And Objectives better flour extraction rates while during the year to participating Flour mill efficiency is usually the WA and Victorian wheats had mills, technical and management expressed in terms of grist rate, the lower flour extraction rates. personnel in the parent that is, the amount of wheat companies, and CRC participants. required to produce one tonne of The final report will be published Very positive feedback was flour.Even small improvements in shortly. received from a number of grist rate are of high commercial recipients of these reports. The value, but run the risk of seventh (final) round of sampling increasing bran contamination was interrupted by the late arrival with consequent effects on of some samples, and the product quality.The main bran commencement of the pilot components can now be

38 measured using commercial image analysis systems such as Fig 3.2 - Distribution of Standard Plate Counts for wheat, the Dipix, Branscan and Maztech. conditioned wheat and flour. Using the Satake/Peritec 0 = Samples with less than 10 colony forming units per gram (cfu/g). debranning machine, bran 1 = Samples with 10-99 cfu/g. 2 = Samples with 100-999 cfu/g, etc. components can be removed Before conditioning, 44% of wheat samples were in the lower count range selectively during the milling (<104), but after conditioning, only 22% of wheat samples were below process to produce flours with a 104 cfu/g. 97% of flour samples had counts < 104 cfu/g. range of yields, aleurone and pericarp concentrations. Wheat before conditioning (n = 54) Through this project we aim to 35 understand the effects on end 35 product quality of increased 30 concentrations of bran 25 components in flour,and to provide the scientific basis for 20 bran component concentration 15 specifications which could

No. of samples No. 10 routinely allow higher flour yields 5 than the current quality specifications based on ash 0 0123456 7 content and colour grade. log cfu/gram

Progress Wheat after conditioning (n = 72) Samples of commercial flour 35 from Australia and New Zealand 30 were benchmarked to determine the range of bran components 25 (aleurone and pericarp) and ash 20 content.The ash contents of 15 flours from WA, Qld and NZ were

No. of samples No. 10 higher than those from SA, NSW and Vic, but the measurement of 5 the bran component 0 concentrations showed that SA 0123456 7 log cfu/gram flours had the highest concentrations, with NZ having Flour (n = 59) the lowest.This demonstrates that ash content per se can be a 35 highly misleading indicator of 30 bran content of flours of diverse 25 origins. 20

In a further experiment, streamed 15

samples from a commercial flour of samples No. 10 grist were tested for Branscan 5 (specks and bran content), ash, 0 colour grade and Minolta Colour 0123456 7 Meter values.All the traditional log cfu/gram measures of flour cleanness correlated significantly with Branscan results.

39 Pilot milling trials were carried out on hard and soft grists using Fig 3.3 - Ash and Dipix (aleurone and pericarp) analyses from the Peritec Debranning at two commercial Australian and New Zealand flours. levels of abrasion. Early results The data is shown in the form of boxplots.The box extends from the first indicate that there are differences to the third quartile of data, with the median shown by the line drawn between corresponding mill across the box. Outliers are plotted with asterisks (*). streams from the different millings in terms of number and 0.8 area of bran specks, with debranned wheats generally having fewer specks in the 0.7 cleaner flour streams. End products will made from 0.6 these flours so as to assess the

effects of different bran Ash components. 0.5

0.4 MAJOR RESEARCH MILESTONES ACHIEVED IN 0.3 PROGRAM 3A WA SA NSW VICQLD NZ Millings for the 1998/99 pilot milling studies program have STATE been completed. Analytical testing has been 2.5 completed on samples from the 1998/99 pilot milling 2.0 studies. The level, nature and distribution of the microflora 1.5 in selected commercial flours from all Australian States has 1.0

been established. Aleurone The effects of milling 0.5 variables, including debranning, on the distribution of microflora in 0.0 selected mill flows have been WA SA NSW VICQLD NZ investigated. STATE Pilot milling has been carried out on downgraded wheat 0.7 and control premium grade wheat from the same area. 0.6 Pilot Millings using debranning at different levels 0.5 of abrasion prior to milling 0.4 have been carried out. 0.3 Pericarp 0.2

0.1

0.0 WA SA NSW VICQLD NZ STATE

40 PROGRAM 3B: PROCESSING OF WHEAT AND WHEAT PRODUCTS (BAKING) Program Manager: Dr Nigel Larsen

o maximise food product scale and laboratory scale dough It is important to the baking Tquality and value, the grain processing and baking and the industry that small scale testing is foods processing industry needs effects of processing on a range able to predict industrial modern systems for real time of baked-product quality processing requirements.Wheat measurements, during processing, attributes. At the dough stages of breeders rely on small scale of product properties and bakery processing we can do this testing to provide “industrial processing parameters. This will through monitoring systems such relevance”in the selection of new lead to more fully automated food as power consumption, load cells wheats for release into manufacturing, more consistent and torque sensors suitable for a commercial production. Millers higher quality products, and greater range of mixer types and makeup use some form of small scale efficiency and profitability. equipment. We can also measure dough testing (eg Farinograph changes in dough properties at and Extensograph) to meet flour This program comprises three stages after mixing and relate specifications and bakers have to

Dr Nigel Larsen projects. “Process measurement these to product quality (this use these measurements to make Program Manager and control for dough mixing and includes fundamental rheological empirical judgements and makeup plants” involves studies of measurements).At the baking subsequent adjustments to PROGRAM 3B OBJECTIVES the mixing of dough and what stages we can define optimum processing parameters (eg, water happens to it as it passes through baking conditions for various addition and mixing time or work the makeup plant. Our studies on products and reduce energy costs input). However,the baking To understand the the makeup plant have been by optimising the use of heat and industry has long been saying relationships between extended this year to include humidity. Through understanding that most current tests for flour industrial scale and sheeting processes that are these we can then develop new quality do not predict industrial important not only in bread dough integrated control systems for processing performance. This laboratory scale dough moulding, but also in the commercial bakeries, including costs bakeries in poorer quality processing and baking, manufacture of a variety of systems that will enable remote and inconsistent products and and the effects of products such as flat breads, monitoring and management of loss of efficiency and profitability. pastry, biscuits, noodles and bakeries. processing on a range tortillas. “Oven technology to Progress of baked-product optimise product quality and To find solutions to these Project 3.4.1 - Process quality attributes. improve efficiency” involves problems, Quality Wheat CRC’s researching the development of a measurement and control for new approach has been to complete process control system dough mixing and makeup measure and compare doughs Through understanding, for baking, using existing and newly plants produced on industrial and develop new integrated developed technology to measure Project Leader: Nigel Larsen laboratory scale mixers and process variables and product dough sheeting systems, using a control systems for quality. “Rheology of yeasted Background And Objectives variety of methods. This has commercial bakeries, doughs” is a PhD project, The goal of this project is to never been done before, to any including systems that developing new ways to measure facilitate the ability of the Quality great extent, by either industry or the fundamental physical properties Wheat CRC’s food manufacturing researchers. During 1998-99 we will enable remote of full-formula doughs so that the partners to add value to cereal- made excellent progress towards monitoring and effects of all ingredients, including based food products, by defining, understanding what happens management of yeast, are accounted for when predicting and reducing the during the sheeting of dough. making these measurements. Use industrial processing bakeries. of these new methods will allow us requirements, and improving the The aim of the first part of our to understand how yeast quality of these foods. We can do research was to compare large contributes to the development of this through research to deformation rheological dough, and will ensure that understand the relationships properties of a dough sheet with measurements and predictions of between laboratory scale and baking quality of dough from the dough properties will be more industrial scale mixing and define same sheet. Apparent viscosity at industrially relevant. how dough rheological properties large deformation appeared to be affect the outcomes of mixing the best predictor of the Program Objectives and makeup plant (eg sheeting) minimum sheeting requirement The objectives of Quality Wheat processes. to obtain high loaf volume.This is CRC researchers in this program similar to mechanical dough are to understand the development (MDD) mixing of relationships between industrial dough where the mixing curve

41 (apparent viscosity) is used to Project 3.4.2 - Oven temperature on the surface of the determine mixing requirement. technology to optimise product during the first 3 - 5 min Baking tests showed that loaf product quality and improve of baking. No influence on the quality of bread made with efficiency crust was recorded by applying sheeting (volume and crumb Project Leader:Thomas Adamczak any levels of humidity in the later texture) was different from that of stages of baking. This information bread made with MDD mixing, Background and Objectives can be used to optimise the particularly when dough was The goal of this project is to desired crust characteristics developed beyond the minimum develop a complete process through humidity control. It may sheeting requirement. control system using newly also be applied to enhance oven developed technologies to design. We then investigated these measure process variables and differences and included product quality. To develop Process quality parameters - measurements of protein equipment and strategies for the display and control system composition by SE-HPLC and optimisation of baking and Our work progressed software quantified the thiol groups proving a range of hardware development for a Colour exposed during sheeting. That is, options has been tested. During Monitoring System and Weight we looked at the relationship 1998-99, we also did a lot of work Loss Monitoring System for between the physical and on weight loss of products during commercial bakeries. Industrial chemical properties of dough production, humidity control of trials with our commercial sheets. the oven and looked at the effect partners, using software we of baking on crumb softness and developed, showed that the total The weak flour we used required texture analysis. Ultimately,a weight loss fluctuated by up to 20 only about 15-20 sheeting passes bakery that has on-line grams. Weight loss is a critical to develop fully,whereas the monitoring and process control quality control parameter. It is an strong flour required 50 passes. software and hardware will excellent indicator of production This is analogous to longer require little operator input and consistency and is a direct mixing times for strong flours would result in more consistent indicator of expected yields. developed by conventional and higher quality loaves for the mixers. The SE-HPLC analyses consumer,and higher profitability Weight loss monitoring ensures showed what happened to the for the baker. that the product is not in breach various protein fractions as the of the Trade Measurements Act dough was developed by Progress (packaged articles regulation). sheeting. The results were similar Colour meter The Act stipulates that not one to mixer-developed dough in that The Hunter lab HT Colour Meter sample be more than 5% lighter insoluble HMW glutenins are has been used during extensive than the stated net weight of the solubilised during sheeting dough trials in a commercial bakery to packaged product. The average development. However,the evaluate it as an objective of 12 loaves must also not be numbers of thiols generated by continuous assessment system for under the stated weight. Hence, if the physical forces exerted on the composite crust colour/seed these fluctuations of up to 20 dough were only about a quarter cover of bread buns. The results grams can be reduced and the of those generated by mechanical collected confirm that the divider dough piece weight can dough development of dough. instrument can be reliably used be lowered by only 10 grams, the Hence sheeting is a much more as a quality control tool and be a benefit to the bakery should be in gentle process than mixing in our part of the total bakery quality the order of tens of thousands of small scale process simulation control system for bread and dollars each year in ingredient studies. These results may have bread roll plants. From this work costs alone. The total operation significance for minimising the it would be possible to develop and marketing benefits should be use of dough oxidants in bakery an online system for quality significant as well. If these products. evaluation. calculations are applied across the whole Australian baking Humidity control during baking industry,the benefits could Baking tests in the pilot bakery represent over $2M saving in indicated that crust ingredients. characteristics are influenced by the combination of humidity and

42 Bread Softness Analysis fermentation on dough rheology Fig 3.4 - Normalised, or standardised, dynamic stress moduli of The aim of this work was to is obtained the affect of post- doughs fermented for various periods. compare four methods of bread mixing operations in the make-up The maximum behaviour is observed at several different strain levels, texture analysis using the TA.XT2 plants on dough rheology will including those above the linear limit to standard viscoelastic rheological texture analyzer,as indicators for also be investigated. theory. consumer preference as a 3 function of degree of baking. Progress Approximately ten people There are few published participated in the sensory rheological studies of yeasted evaluation. Bread samples were dough, but in all the yeast was 2 tested using the texture analyzer allowed to ferment as the )

0 and sensory analysis on the same rheological data were collected. day. There was significant There are several problems with correlation between sensory leaving the yeast active during Strain 0.05 % (G*/G* 1 evaluation of the texture of the measurement. Firstly there is no Strain 0.1 % bread and the results from the way of determining whether the Strain 1 % texture analyser. However the measured properties are due to Strain 10 % baking and slicing experimental prior fermentation of the dough 0 procedure needs improvement to or to fermentation that occurred Normalised Stress Moduli 0 20406080100120 reduce the variance of the results during the measurements. before one of the testing methods Secondly the techniques used at Fermentation Time (min) can be recommended as a good Sydney University involve long indicator of consumer preference resting periods and, particularly for bread. We are also studying the for some tests, long measurement correlation between weight loss times during which significant fluctuation and other baking fermentation can occur.Thus parameters and will attempt to Project 3.4.4 - Rheology of investigations into ways of develop a system to reduce these Yeasted Doughs inactivating the yeast within fluctuations in industry. Project Leader: Marcus Newberry mixed bread doughs using a variety of freezing processes were Background and Objectives made.The most effective means Bread Weighing Machine Despite the central importance of To obtain weight loss data at any of reducing yeast fermentation, as yeast in producing the distinctive location on a production line, a measured by dough volume aerated structure of many baked portable bread weighing machine expansion at 37 ºC, was rapid products most rheological studies was designed and constructed. freezing followed by very slow of doughs ignore the effect of The machine removes a loaf of thawing of the sample. yeast.Thus focussing on yeasted bread from the conveyor,weighs doughs will help to provide more it, logs the weight in a computer Initial studies of the affect of industrially relevant dough and then returns the loaf to the fermentation on the shear and rheology information.This conveyor. In commercial bakery extensional properties of project’s central aim is to measure trials one loaf in every group inactivated fermented yeasted the rheology of fermenting passing was weighed. This is doughs have revealed significant doughs using fundamental shear enough to monitor the general rheological changes during the and extension rheological tests. trends in final weight and weight fermentation. Firstly,under Unlike the few previous loss of various products, uniaxial extension the peak rheological studies on yeasted particularly at bakeries not viscosity,or viscosity at failure, of doughs, in this work the yeast is equipped with weight checkers at the dough decreases with inactivated prior to measuring, to the slicers. fermentation. Likewise, the strain avoid confounding of the results at which the extended sample by yeast fermenting during Future uses for the bread breaks, a measure of extensibility, collection of data. Rheological weighing machine may include decreases with fermentation. One changes during fermentation will measuring core temperature and possible, and very tentative, be quantified; the affect of density facilitating taking digital interpretation of these findings is and gas cell size will be photographs of loaves that are out that they are a measure of what determined. Once a fuller of specification. bakers describe as “dough understanding of the influence of mellowing”. Oscillatory shear

43 Thus this observation of A method was developed for consistent behaviour over a range inactivating yeast in fermented of strains raises hopes of dough to remove the problem developing a rheological model of yeast fermention during to explain the changes in dough rheological measurements. rheology during fermentation. Methods were developed for performing uniaxial extension Verification of these initial and shear sweep rheological findings has had to wait until the measurements on these recent development of pre- doughs. conditioning methods to reduce A highly promising method for the inherent data variation in the pre-conditioning dough before rheological readings to rheological tests was acceptable levels. developed to lower the variation in rheological readings to more acceptable MAJOR RESEARCH levels. MILESTONES ACHIEVED IN PROGRAM 3B A new pilot-scale dough sheeter with interchangeable rolls was custom built to enable simultaneous measurements of roll speeds, gaps, separation forces between rolls, torque reaction on each roll and dough sheet thickness during sheeting studies. The relationships between the physical and chemical properties of sheeted doughs from a weak and a strong flour were established and correlated with the baking

The On-Line Colour Meter quality of breads baked from these doughs. measurements, under increasing On-line Hunter Lab colour strain, revealed a maximum stress measurement was confirmed response after around 60 minutes as a reliable quality control of fermentation (Fig 3.4). An tool for integration into bakery encouraging finding from the quality control systems. shear rheology experiments is A portable bread weighing that the optimum pattern is machine was designed and observed at a range of strain constructed to remove a loaf levels, including strains above of bread from the conveyor, which standard viscoelastic weigh it, log the weight in a rheological theory collapses computer and then return the (known as the linear viscoelastic loaf to the conveyor. limit). The very low linear Measurements of weight loss viscoelastic limit (at around 0.1% indicated that annual savings strain) is a major limitation to of over $2M could be made by applying existing rheological reducing divider fluctuations theory to dough rheology. to less than 10 g per dough piece and oven losses to less than 20 g per loaf.

44 PROGRAM 4: PRODUCTS FROM WHEAT Program Manager: Dr Ken Quail

here is an international trend to attract higher prices.These effect of starch granule ratio has Ttowards convenience foods. specifications can also be used as now been assessed for its impact These new products must be targets for wheat breeders to on baking using a specifically simple and rapid to prepare. Often develop new wheats, which better designed small scale baking test. they must be available in take away meet market requirements. In addition we have used the forms or suitable for microwave Understanding the food waxy wheat material developed reheating. Fortunately many wheat manufacturing process and in Program 1 to explore the based products have been adapted interactions between the raw impact of amylose to amylopectin to suit this trend to convenience. material and the process can also ratio. Demand for Asian style noodles be extremely helpful in supporting has grown enormously throughout processors using our wheat.This In addition to this work on bakery the world. Instant noodles have enables Australia to meet quality products, Dr Hon Yun has now been the fastest growing requirements and effectively linked into a GRDC project

Dr Ken Quail convenience food in the last five support our product in the market. seeking to characterise the role of Program Manager years with over 40 billion packs to starch components for Asian be consumed this year.We have Program Objectives noodles.This has achieved a PROGRAM 4 OBJECTIVES also seen the recent emergence The objectives of this program are number of synergies, as the and success of precooked long life to develop raw material sample preparation methods are noodles and frozen and chilled specifications and processing similar. To develop raw noodles, which have revitalised knowledge for major wheat based material specifications traditional markets and opened products. This will enable the Progress and processing new opportunities. Pasta products Australian wheat industry to A and B granules have also seen growth, and there is better meet consumer demands Flour was first separated into knowledge for major a trend towards greater diversity of for product quality and will also gluten, starch and water soluble wheat based products. bread markets, which has improve efficiency for food fractions.The starch was then generated some increases in bread manufacturers. Development of separated as tailing and prime Enable the Australian consumption even in mature raw material specifications will starch. The prime starch markets such as Australia. enable sale by specification and component was separated into A wheat industry to the targeting of more discerning (>10 microns) and B (<10 better meet consumer Behind these market trends there markets, and will greatly assist the microns) granules using a demands for product is a need to deliver finished development of wheat breeding sedimentation procedure which products to meet tighter quality targets for enhanced quality. achieved effective resolution. quality. specifications.To meet these requirements food manufacturers Once adequate quantities of the Enable sale by are demanding tighter raw material Project 4.1.1 - Defining starch components were created, a base specifications.The aim of this quality for enhanced flour was formed, which consisted specification and the program is to understand wheat performance of baked of gluten, water solubles and targeting of more based products from the products. tailing starch in their original discerning markets. perspective of consumers and food Project Leader: Dr Hon Yun proportions.The prime starch processors.What is important to component was then made up of the consumer and what must the Background and Objectives the following A:B granule ratios: food processor do to achieve these Starch forms the major 100% A, 50%A: 50% B and 100%B products? This means looking at component of wheat flour and based on weight.When preparing the effect of processing and raw makes an important contribution the bread doughs from the materials on finished product to bread character.In this project reconstituted flours. B granules quality.The information must then we are seeking to identify how significantly increased the be distilled to determine which changes in wheat starch amount of water required to form wheat quality traits are most characteristics affect baked a dough. A higher water addition important to the food processor. products. is considered desirable by bakers as it increases their bread yield. The wheat specifications developed Results reported in earlier CRC Intact starch granules tend to by this program can be used to reports indicated that the hold water on their surface target wheat for discerning proportion of A granules had only during dough formation. For the markets. Delivering the quality a minor impact on starch physical same weight of starch, a sample demanded by markets increases properties such as starch viscosity of B granules has a much higher our competitiveness and potential or flour swelling volume.The number of granules with a greater

45 total surface area than for a Whole starch was separated from Project 4.1.2 - Improvement of Fig 4.1 - Granule sample of A granules.The higher the CRC’s waxy wheat samples frozen and par baked products Reconstituted Bread water absorption values obtained and reconstituted with gluten and Project Leader: Ken Quail appear to be consistent with the water solubles extracted from a increase in surface area bread making flour.This was Background and Objectives associated with the B granules. important as the waxy wheat did Frozen dough for bread and Other features of the dough such not have good gluten quality and pastry products offers the as mixing time did not appear to assessment of the whole flour convenience of fresh bake-off that be significantly affected by the milled from this sample did not has appeal in both domestic and ratio of A to B granules. represent the potential of the export markets.The major limiting starch properties. Similar factor is the shelf life of the frozen The samples were baked into assessment criteria to those used dough.These products lose high top and square sandwich in the A:B granule work described viability during storage due to loaves (Fig 4.1).This was done on above were used to assess these deterioration of yeast activity and a miniature scale using only 40g flours. When the ratio of waxy damage to the gluten structure by of flour for each loaf.The wheat starch was increased, the ice crystals, chemicals leached miniature scale was used due to water required to make a bread from yeast cells and moisture the difficulty in obtaining dough increased by migration. adequate quantities of B granules. approximately 2% for each 25% The sample with 100% B granules increase in the proportion of Industry is targeting a frozen shelf had a significantly higher loaf waxy starch. life of up to six months.The time volume and produced softer taken to evaluate the effects of breadcrumb (Fig 4.2).The effect The specific loaf volume of bread processing changes and of B granules on crumb softness did not show any clear trend with ingredients on shelf life over six was also found using the square an increase in the ratio of the months restricts progress.This bread samples). It is possible that waxy starch. A major problem of program is aimed at establishing the softer breadcrumb was in part loaf shrinkage at the high levels methods to provide a rapid due to the higher water addition of waxy substitution occurred, storage test and to provide more required for the B granules. which appears to be related to effective measures of the changes the high levels of water addition taking place during storage. Higher water absorption and required.At high levels of increased bread crumb softness substitution the waxy starch also Progress are both desirable features for made the bread crumb sticky and The deterioration of frozen bread bread production and it may be unacceptable. At lower levels it dough appears to be quite linear worth considering the target of improved the softness and at constant temperature.A major higher B granule compositions for elasticity of the crumb which was proportion of this deterioration is bread making. desirable. accounted for by the loss of gassing power or yeast activity. Similar tests were performed for Work on the cycling of storage Fig 4.2 - The effect of granule composition on crumb firmness. Japanese white salted noodles. In temperatures indicated that both 1.4 this case the noodles became the disruption of the dough structure and yeast activity were 24hr softer as the ratio of waxy wheat 1.2 flour increased. It was also accelerated by this treatment. In 48hr apparent that noodle elasticity this phase of the project we have 1 72hr increased at low levels of attempted to match the rate of substitution, however this trend deterioration between doughs 0.8 was less clear than the results for stored at constant temperature noodle firmness. and through a temperature 0.6 cycling regime.When dough is

Force (N) Results for the bread and noodles stored at minus 20ºC, ice crystals 0.4 indicate benefits from the use of gradually grow and components waxy wheat.This work will need such as the gluten lose water to 0.2 to be reviewed continually,to these crystals. By raising the determine the optimum levels for temperature and then lowering it 0 substitution, as more samples of again the rate of this process is 100% A50% A 100% B waxy wheat become available. increased. A range of times and 50% B

46 temperatures were trialed to similar quality,whether baked off as 25g of semolina.A suitable Fig 4.3 - Frozen bread doughs obtain a rate that could be at the start of the trial or after six method was developed so that proving - loss of yeast related to the rate of deterioration months.The other three samples the pasta prepared with this activity. at constant storage temperature. were not as good at the start of equipment had the same cooked The initial temperatures and the trial and deteriorated further pasta firmness as that prepared times trialed for cycling, tended to over the six months.This indicates from a commercial 2kg extruder. disrupt the dough structure more that the technology is available to The method will be useful for than during constant storage and achieve a commercially viable reconstitution studies and to it appeared that the rates were shelf life with croissants.The extra assess breeders’ early generation too high for an effective rapid fat between the layers of dough lines for pasta-making quality. storage test. Further testing forms a barrier to water migration Gluten, starch and soluble protein showed that the cycling worked and effectively reduces the have been isolated from semolina best when three temperatures impact of freezing.The challenge and recombined in their original were used and there were remains, how to achieve a similar proportions and shown to have adequate storage times at minus outcome for bread doughs that equivalent dough rheology 20ºC to allow equilibration of the have significantly less fat. (mixograph curves) cooked pasta dough at this temperature. The firmness, stickiness and cooking rate of deterioration under the loss. In future studies we will selected cycling regime could be Project 4.1.3 - Better durum examine the effect of variations in related to deterioration at grain for premium pasta protein and starch quantity, constant storage temperature Project Leader: Dr Mike Sissons composition and proportion on using loaf volume and gassing mixing and pasta-making quality. power as measures of quality. Background and Objectives This information will provide the Thus, a six month storage trial can Australia exports about 200,000 molecular basis for a “good”pasta now be completed in tonnes of durum wheat per product to be defined and will be approximately 3 weeks. annum with about half of this used to develop diagnostics for going to Italy.Opportunities to the breeding, processing and To contrast with the work on export grain and finished marketing of pasta products. bread doughs a benchmarking products into East Asia in the study using commercially future also exist e.g. Japan A collection of 32 tetraploids manufactured frozen croissant currently uses about 2,000,000 evaluated for novel quality in last doughs was conducted. Samples tonnes grain each year.Australian year’s report were again grown of frozen croissants were production should target the high this year and analysed for quality, obtained from five manufacturers quality,lucrative export market, protein and starch composition. and stored for six months.Two out towards which the current Species that show consistently of the six samples stood up to the breeding and research effort is desirable quality attributes will be storage extremely well and had directed. identified and crossed with The aims of this project are to adapted durums. determine the role of starch properties and interactions The recently developed semolina Fig 4.4 - DSC thermograms of uncooked pasta from Australian and between starch and protein in mill yield calibration for the Italian manufacturers. determining pasta eating quality, single kernel characterisation 4 the most appropriate starch and system will be applied to Ital (Unc) protein properties for durum 3.5 screening durum lines with Ital (Ckd) improvement using small-scale known Buhler mill yield to 3 Aust (Unc) pasta making and reconstitution evaluate the utility of the method Aust (Ckd) techniques to identify the in a breeding program. 2.5 molecular basis of quality 2 differences, and the value of Commercial pasta has been novel germplasm introductions examined using a differential 1.5 into a durum background. scanning calorimeter. There are Heat Flow (mW) 1 distinct differences between most Progress Italian and Australian pastas after 0.5 Using a unique design, a small- cooking. Pastas were also cooked 0 scale pasta extruder was for varying lengths of time, 30 45 60 75 90 105 120 developed to allow the ranging from one third optimum Temperature (°C) preparation of pasta from as little

47 cooking time to ten minutes over were observed between starches. It was observed that the addition the optimum cooking time. As The enthalpy of gelatinization of starch contributed to higher ∆ cooking time increased, the (- HG ) associated with the sheet brightness, lower redness starch gelatinisation peak transitions varied between 3.31 and lower yellowness and there became smaller and occurred at and 4.78 J/g.To ranged between was a good correlation between a higher temperature until 60.58 and 64.5ºC,Tp between 65.3 flour brightness and sheet optimum cooking time was and 69.2ºC, and Tc was between brightness and a strong reached. At optimum cooking 70.9 and 75.3ºC. Significant correlation between flour time, there was a residual peak in positive correlations were yellowness and sheet yellowness. most Australian pastas, but it was observed with Tp (r = 0.7, P<0.01) For both types of starches, the absent in most Italian pastas (Fig and Tc (r = 0.798, P<0.001) of the native ones seemed to contribute 4.4). same variety grown at two to lower sheet brightness and different sites. Other physical higher sheet yellowness than the Project 4.1.4 - Optimisation of properties such as starch paste modified ones. the Processing Strategy for peak viscosity and starch granule Utilising Australian Wheat in distribution were measured.The As for noodle block colours, there Instant Noodles physicochemical properties of was a good positive correlation Project Leader: Dr Nasir Azudin prime starches and the between flour yellowness and relationship to texture noodle block yellowness however, Background and Objectives characteristics of instant noodles correlations between brightness The current world consumption and Japanese Udon noodles is of flour and noodle block were of instant noodles is over 40 currently being investigated.A poor.There was no specific trend billion packs per year.This significant positive linear for the noodle block colours and constitutes a total wheat correlation (r = 0.54, P<0.05) was cooked noodle colours and this requirement in excess of 4.6 observed between the percentage could to due to the effect of the million tonnes, representing a A type starch granules (prime amount of fat absorbed (as there highly significant market, which is starches with tailings) and the is a positive relationship between still growing.The aim of this firmness (maximum load) of fat content, noodle block project is to address the current instant noodles. In addition, a yellowness and cooked noodle technical problems faced by flour significant positive linear yellowness as established by the millers and instant noodle correlation (r = 0.86, P<0.001) was previous study). manufacturers when using observed between the firmness of Australian wheat in the instant noodles of the same Various texture parameters production of instant noodles. wheat variety grown at two (firmness, hardness, springiness, The project forms an extension to different sites. cohesiveness and chewiness) the initial project, which were measured using the Lloyd established the wheat quality Addition of commercial starches in Texturemeter LXR 2K5. Noodles requirements for instant noodle instant noodles were cut across 7 strands on a production. The use of commercial starch as plate with a probe for the partial replacement to flour for measurement of firmness. For the Progress instant noodle production was tapioca starches, firmness of Starch work: investigated.Two common types noodles increased and peaked at Starches were isolated from a of starches used in commercial between 5-10% addition.The total of 28 samples (14 varieties) instant noodle manufacture were modified tapioca starches did not grown at two different sites looked at, namely tapioca and seem to be as firm as the native (Horsham and Yeelanna) during potato starch. Four types of one. However for the potato the 95/96 planting trials.The total tapioca starches used were: Native starches, the modified ones were amylose content in the prime Tapioca, National 7, Purity 90 and firmer than the native one at all starches ranged between 24.7% Amioca (the last 3 being addition levels.At 5% addition, and 30%.The gelatinisation modified starches), and the three firmness was very similar to the temperatures were measured by types of potato starches were sample without starch and differential scanning calorimetry Native Potato,Avebe NS-450 18% decreased as the level of addition (Perkin-Elmer DSC 7). and Perfectamyl AC (the last 2 increased.There were no specific Considerable differences in also being modified starches). trends observed for the gelatinisation temperature (Tp), Levels of addition investigated remaining texture measurements onset temperature (To) and were 5%, 10%, 15% and 20% for for either tapioca or potato conclusion temperature (Tc) each starch type. starches.

48 Project 4.1.5 - Wheat and flour With the process for the native starches actually Fig 4.5 - properties affecting the manufacturing this product now performed better than the Frying Instant Noodles quality, processing and shelf documented, various other modified ones. The life of fresh long life noodles parameters were looked at in pasteurisation process used to Project Leader: Dr Nasir Azudin more detail. Water content is an sterilise this product appeared to important part of controlling even out any differences that Background and Objectives textural longevity in long life were noticeable in the fresh Long life noodles have become noodles, in terms of both firmness noodles. It was concluded that extremely popular in Asian and elasticity. This product is the use of native potato and countries.They are a pre-cooked preferably soft and chewy and tapioca starch appears to be product which is shelf stable and increased water levels are more beneficial in long life only requires reheating by thought to stabilise these noodle manufacture than the use consumers before serving. parameters. Water contents of some modified starches. Through this project we are between 35 - 45% were trialled for seeking to determine methods to this product. It was found that evaluate shelf stability and to without a vacuum mixer,higher Project 4.1.9 - A specification assess wheat quality water content could cause of wheat quality and requirements.The major processing problems, such as processing requirements for challenges of this product are large dough crumbs, sticky dough extruded products maintaining its freedom from sheets and poorly shaped Project Leader: Di Miskelly microbial spoilage at room noodles. Due to the increased temperature, and the achievement water levels the cut noodles Background and Objectives of acceptable texture after the became sticky and required The extrusion process is widely high temperature treatment vigorous agitation to separate used in the food industry because required for shelf stability. during the parboiling stage, of its versatility and reduced causing twisting and breaking of costs. Snack foods made using the Progresss strands. Results indicated that extrusion process (either single or Following up last year’s work, the there was a slight increase in the twin screw) are increasing in results from the microbiological springiness of the samples with popularity worldwide.Typically, testing showed that using the higher water content, however extruded snack foods are made current processing technique, the this levelled out over time, as did with maize and rice because of long life noodles can be classified chewiness. No extensive their higher expansion properties as commercially sterile, being advantage for increasing the compared with wheat. Some guaranteed a shelf life of at least water content in the formulation wheat is used in extruded snack 6 months at ambient temperature. was found. products, and where this occurs, Following the work that was done there is a preference for low with acetic acid, lactic acid was The use of commercially protein soft wheats. However,little trialled to see if the same results available starches is becoming information is available on the could be obtained. quite common in noodle wheat and flour quality attributes, Microbiological testing revealed manufacture. Various commercial which influence product and that long life noodles made using starches were tested to see the processing quality in snack food lactic acid were commercially impact that they would have on manufacture, or whether low sterile. Lactic acid is the preferred this type of product as well as the protein hard wheat can be used acid due to the fact it is both fresh noodles. Current Japanese to make an acceptable product. If colourless and odourless.Acetic and Korean blends were strategies can be developed to acid gave off a slightly offensive manipulated and had starch use low protein hard wheat in odour when the noodle packets added to quantify the effect of snack foods, there is a major were opened. It was found that a added starch. Starch levels used opportunity to add value to concentration of 5M lactic acid were 0, 10% and 20. Although Australian wheats.The worked well with 10M being a good correlation was found information generated in this little too strong and causing some between results for the fresh project should assist wheat surface pitting. As had happened noodles, these correlations were marketers, and have an in the acetic acid trials, the lactic not as strong or were non-existent application in the domestic acid also caused the whitening of in the long life noodles. Both market. the product over time, at both native and modified starches concentrations. were tested, and it appeared that

49 made from low protein soft Evaluation of starch properties Fig 4.6 - Scanning Electron Micrographs of three wheat types as wheat.The low protein hard for their impact on instant extruded products. wheat appeared to have a higher noodle quality initiated. potential for producing better A method for the evaluation of texture if external heat was long life noodles based on a applied. Scanning electron lactic acid treatment microscopy showed that thinner established. cell walls were formed in Assessment of commercial expanded products using low starches to improve the quality protein hard wheat. of long life noodles completed. As wheat flour is normally used in Small-scale pasta extruder combination with other developed as a tool for ingredients to increase studying the biochemical expansion, a fully commercial basis of pasta quality using snack product was produced small quantities of semolina. LOWPRO Soft LOWPRO Hard HYPRO Hard under optimised operating Differences between Italian conditions.The extruder was and Australian pastas Progress operated under adiabatic observed by differential Commercially milled flour from conditions and adjustments were scanning colorimetry. high protein hard wheat, low made to the barrel moisture. Both Four tetraploids, identified protein hard wheat and low low protein hard wheat and low from the 32 that were protein soft wheat were used to protein soft wheat flour were used extensively tested, have been produce expanded snacks.These in this trial.The final product was crossed with adapted durums trials were carried out in the Food produced with 70% wheat flour and are at the F1-F4 stages. Science Australia APV Baker twin and 30% maize flour.The products Extrusion testing and screw extruder operating with no had similar physical evaluation of optimum external heat input (adiabatic characteristics, and a sensory processing conditions for conditions) or with a range of panel was unable to distinguish production of extruded wheat external heat input (non- between snacks made from hard snacks using a twin screw adiabatic conditions). Expanded and soft flour. extruder completed. snack products were analysed for degree of expansion, specific volume, pasting properties, MAJOR RESEARCH texture, structure and textural MILESTONES ACHIEVED IN properties. PROGRAM 4 Assessment of the impact of Product characteristics were starch granule ratio on baking found to vary with the extruder completed. operating conditions (mainly Assessment of the impact of barrel moisture content), flour starch isolated from new waxy protein content and grain wheat cultivars on baking and hardness. High protein hard noodle making completed. wheat was found to require Rapid test for the evaluation of higher levels of energy compared frozen storage shelf life with low protein hard and soft available for bread doughs. wheats. Overall, the difference in Benchmarking study to texture score of the three wheat compare the frozen shelf life types appeared to be minimal in of commercial croissants both adiabatic and non-adiabatic completed. conditions using the twin screw Assessment of the impact of extruder.Sensory analysis showed commercial starches on that extruded snacks made from instant noodle manufacture low protein hard wheat had initiated. stronger flavour and aroma, more toothpacking and a drier mouthfeel compared with snacks

50 PROGRAM 5: FLOUR AND DOUGH COMPONENTS AND THEIR INTERACTION Program Manager: Dr Ferenc Békés Deputy: Ms Amanda Hill

he focus of Program 5 on manipulate the specificity and The ability to understand the role Tflour and dough components sensitivity of assays. Several assays of individual flour polypeptides and and their interaction underpins for products of key genes are starch components comes about much of the research elsewhere in already being provided to breeding from the development of small- the CRC. Its purpose is to provide programs for routine screening.The scale equipment for dough mixing, a basis for breeding for quality by techniques developed in the extension and baking.This understanding the relationship Program provide research methods development, together with between flour composition and to use in a variety of applications. research aimed to understand and dough processing properties. Much These include studies on differentiate dough behavior in of the enhanced understanding developing molecular markers for fundamental rheological generated can be used to develop dough quality traits (with Program parameters, should allow the breeding targets, or for 1), on the effect of environmental results of laboratory screening development of diagnostic tests growing conditions and grain tests to better predict commercial using antibodies and DNA probes storage conditions on processing bakery performance of flours, and Dr Ferenc Békés (interactively with Program 1). quality, on monitoring the changes enable processing conditions to be Program Manager in protein composition during more objectively manipulated to Given the variable concentrations endosperm development and on suit different end-products. PROGRAM 5 OBJECTIVES and high sequence homologies of developing a mathematical model many of the flour proteins which to estimate the quality attributes of Finally, professional education in Provide a basis for are targets of these diagnostics flour blends, as well as providing cereal science is provided. new methods based on antibody diagnostic methods for on-farm breeding for quality by engineering are being used to segregation (with Program 2). understanding the relationship between Fig 5.1 - The effect of protein content (A, C) and the glutenin to gliadin ration (B , D) on the viscosity of flour composition and flours of cv Banks (A, B) and Rosella (C, D) dough processing 8000 properties. AB 6000 + glutenin 6000 + gluten To study the products + gliadin of genes from sources 4000 outside cultivated 4000 80% wheat for novel effects 90% 2000 100% on dough function. Viscosity [Pas] 110% 2000 120% 130% To better predict 0 0 commercial bakery 048121620 01020304050 performance of flours. 3000 3000 To attract talented C D + glutenin 2500 students and to provide + gluten industry-relevant 2000 + gliadin 2000 continuing education for postgraduate 80% 90% 1500 students and industry 1000 100% professionals. Viscosity [Pas] 110% 120% 1000 130% 0 0 048121620 0 20 40 60 80 Time [s] Time [s]

51 Program Objectives methodology for building up Fig 5.2 - Stages of an extension experiment investigating the effects The objectives of the program are flours from a minimum number of altering flour protein composition on rheological characteristics four-fold.The first is to provide a of individual components. of the dough. basis for breeding for quality by Another aim of the project is to understanding the relationship improve the quality of frozen between flour composition and dough products by applying dough processing properties.The novel antifreeze polypeptides in second, to study the products of the dough formulation. genes from sources outside cultivated wheat, such as from the Progress primitive wheat, Triticum tauschii, Surjani Uthayakumaran has and novel antifreeze proteins, for completed her studies and novel effects on dough function. submitted her PhD thesis on Thirdly,to better predict monitoring the changes in commercial bakery performance functional properties (small-scale of flours, allowing processing mixing, extension and baking conditions to be tailored studies) and fundamental appropriately for different end rheological parameters caused by products.The final objective, systematically altering the protein interactive with other research composition to flour samples. For programs, is to attract talented the continuation of Surjani’s students and to provide industry- successful work on relating relevant continuing education for chemical composition and basic postgraduate students and rheological properties of wheat industry professionals. dough,Tasir Hubraq has been selected to work on a new PhD project (5.1.6.) Project 5.1.1 - Functional properties of individual flour In the model dough approach components protein fractions have been Project Leader: Ferenc Békés isolated, either from flour from special null wheat lines, or from Background and Objectives E. coli expressing cloned glutenin Existing approaches used to subunits, and the subunits have relate flour composition to dough been polymerised in vitro before and baking properties have major dough formation. Using bulk limitations. Statistical correlations glutenin and gliadin protein between dough parameters and fractions isolated from several genetic composition have been wheat varieties, representing a developed, but their reliability wide range of allelic composition depends on the particular sample in the starch-solubles-glutenin- set.There have also been gliadin system, it was found that difficulties in detecting the model dough system is an quantitative relationships, and the excellent method to compare the mechanism of effects of effects of proteins on dough particular gene products is not functionality. explained. In this project, two different approaches are utilised. In similar experiments, starch, In the incorporation/addition test, solubles, gliadin and glutenin the composition of a base flour is fractions were isolated from altered systematically by control and heat-shocked enriching the flour with well- samples and flours were characterised individual flour reconstituted, systematically components, while in a new altering the components. Dough “model dough”approach, we weakening caused by the heat have been developing the treatment was clearly related to

52 Fig 5.3 - Mixing curves of dougs, altering the glutenin to gliadin (A) and the HMW to LMW glutenin subunit (B) ratios in model dough experiments. A B 600 100:1 600 50:50 600 25:75 600 50:50 400 400 400 400

200 200 200 200

0 0 0 0 0 4000 0 4000 02000 4000 6000 02000 4000 6000 600 75:25 600 0:100 600

400 400 400

200 200 200 75:25 0 0 0 04000 8000 12000 16000 02000 4000 6000 02000 4000 6000

the glutenin fraction of the using the highly effective POROS Project 5.1.2 - Molecular samples. In experiments to system. interactions between flour optimise the conditions for the in components vitro polymerisation of HMW-GS, The effects of eight anti-freeze Project Leader: John Skerritt LMW-GS (high and low proteins containing cysteine molecular weight glutenin residues to promote oxidative Background and Objectives subunits), and mixtures polymerisation were assayed by The extremely high molecular containing different ratios of cryomicroscopy and by small- weight of the glutenin these subunits, it was found that scale dough mixing and macropolymer in flour and polymer size distribution extension testing. Oxidation of the doughs has been the major mimicking the size range of proteins to cysteine-linked limitation to studying and native glutenin polymers can only polymeric form had little effect understanding its central role in be produced in the presence of on their antifreeze activities, determining dough-processing special compounds with chain- compared to either the reduced behavior.In this project we are terminating characteristics. For state or the wild-type protein. utilising two approaches to study the production of sufficient When incorporated into the the polymer and its changes amounts of individual glutenin dough using a reduction/ during processing. These are the subunits, clones of HMW-GS Dx5, oxidation protocol, no effect on development and application of Dx10, Dy2 and Dy12 were the mixing properties of doughs Field Flow Fractionation (FFF), a expressed in E. coli. The bacterial was seen. Addition of the technique from particle analysis, expression has been successfully recombinant antifreeze proteins in addition to biochemical scaled up to 2 litre fermentation to frozen doughs at low levels studies and microscopical and a protocol was developed to (0.1% of flour mass) generally analyses on changes in the purify HMW-GS from lysates using had little effect on the extension structure of this polymer during a combination of selective properties of simple non-yeasted dough processing. extraction and chromatography dough pieces.

53 macropolymer.The distribution of Fig 5.4 - Distributions of HMW-GS (A), LMW-GS (B) and gliadins (C) in dough shown by transmission LMW-GS was markedly different, electron microscopy, with immunocytochemical detection. which may account for differences in the contribution of LMW-GS to dough properties. AB CLMW-GS were evenly distributed in gluten, however,they were localized in discrete regions, forming clusters that varied in size.The LMW-GS is predicted to be located on branched structures of the HMW-GS backbone.To utilise the theoretical and methodological achievements of this project, a new PhD project was established 0.5µ 0.5µ 0.5µ recently (5.1.7) aiming to investigate the role of changes to the structure of glutenin Progress size and shape of biopolymers in macropolymer in commercial FFF proved to be extremely useful cereal processing, a new PhD bread and low-water (noodle) in the characterisation of native project (5.1.9) has been doughs and products. glutenin polymers, and in studies established. on the effects of reaction conditions for in vitro Megan Lindsay has completed Project 5.1.3 - Differentiating dough behavior at the small- polymerisation of glutenin her studies and submitted her scale or fundamental level subunits.This was specifically PhD thesis on investigating the Project Leader: Nhan Phan-Thien needed in the development of molecular structure of the the model dough system (project glutenin macropolymer (GMP), Background and Objectives 5.1.1). Studies on reaction the main protein component Despite its obvious commercial parameters such as monomer responsible for the viscoelastic relevance, we know rather little concentration, the concentrations functional properties about the behavior of doughs in of different oxidisers (KIO , characteristic of a dough. 3 precise rheological terms. KBrO ,H2O ), reaction time, pH Biochemical studies have shown 3 2 Laboratory equipment such as and temperature have been that the GMP in doughs has a the Mixograph, Farinograph and completed. FFF was found to be defined structure and specific Extensograph provide empirical an excellent tool for the changes in structure occur during rheological information on dough determination of the size dough mixing. behavior,but the lack of distribution of polymeric understanding of fundamental proteins. During the last quarter,the rheology of the doughs can lead structure of the GMP was to inconsistencies in dough A protocol and computer examined. Several microscopical behavior between these software has been developed to approaches were pursued to test instruments (complicating calibrate FFF data to molecular hypotheses on the structure of the selection in breeding programs), size data using proteins of known glutenin macropolymer.Initial inconsistencies in results between molecular size. At present, a transmission electron microscopy the laboratory and the bakery, reliable calibration curve has (TEM) studies were conducted and difficulties in understanding been developed for proteins of using immunolocalisation relationships between flour molecular weights up to 890,000, techniques to study the structure composition and rheological and a procedure is available to of the GMP.The pattern of gold behavior.We are tackling this in estimate larger sizes.To get more labelling suggested that HMW-GS two ways, firstly by developing precise data for the larger size form chains that develop into a and utilising equipment for small- interval, work was initiated using network structure.According to scale dough testing, and secondly DNA standards to calibrate FFF this structural arrangement, it is by undertaking an extensive separations in larger sizes.To possible that HMW-GS form the investigation of the fundamental continue studying the role of the “backbone”of the gluten rheological analysis of dough.

54 Progress fundamental rheological Fig 5.5 - High resolution mixing curve for mathematical modeling A series of samples was selected properties are being clarified with of the mixing action Z-mixer traces. and investigated to allow direct a view to mathematical modeling comparison of the results of of bread dough.A new micro-extension tests, conducted penetrometer has been under conventional fixed-speed commissioned and is in use as conditions, with those from tests part of the rheological emulating the strain regimen used characterisation of bread dough, in the conventional mentioned earlier.Penetrometer Extensograph, and with those testing may offer other avenues of from extension tests using testing and measuring the constant Hencky strain. rheology of bread dough, not Rheological measurements on previously considered in this Resistance two sets of flour samples group. provided by Weston Food Laboratories have been The development of a new Z-arm completed.These measurements Mixer has reached a major were aimed at verifying the milestone: in collaboration with 400 800 0 Mixograph Revolutions performance of the tensile testing the Hungarian partners, two machine (United Test Machine) at machines have been high strain rates and the manufactured which give stable Hydration Maximum Bandwidth suitability of the image analysis base lines and mixer curves that system for measuring the sample resemble those from larger diameter.Load and extensional machines.The causes of some stress were measured as a intermittent noise observed function of time at three different previously on the recorded traces strain rates (0.01, 0.1 and 1 s-1 ). were identified and rectified.The The usual strain-hardening two new instruments perform in behaviour was observed. Results parallel, and both show excellent Dough Development Overmixed show that under extensional performance: compared to the testing, the sample diameter traces of a full-sized Valorigraph, follows an interesting double the instruments are able to exponential with time, and this distinguish all common quality will be investigated further. types of European wheat flours. The development of the In another sample set, bread prototype electronics package doughs were made at standard and computer software of the water absorption, and oscillatory equipment and the intensive Fig 5.6 - Developing the small scale Z-armed mixer: shear,creep and yield stress evaluation of the performance of Janos Varga (TUB, Budapest) and Chris Rath working on the prototype measurements, penetrometer the machine on Australian wheats machine (left) and a mixing curve obtained using the new equipment (right), testing, and extensional testing on are in progress. the United Tensile Tester were carried out. For the tensile testing, load and extensional stress were measured as a function of time at two different strain rates (0.1 and 1 s-1 ): the usual strain-hardening behavior was observed.These measurements show that it is possible to distinguish strong flours from weak ones on the basis of the extensional viscosity and related properties, and also on the basis of creep compliance (a new finding). In addition, the

55 development of the sandwich Fig 5.7 - Hardness test and two site sandwich ELISA on the Halberd x Cranbrook doubled haploid immunoassays, unusually large population. differences in absorbance were observed with one antibody 100 Hardness Index Negative lines combination.This marked discrimination, with zero 90 Positive lines absorbance for negative samples, was not linked to HMW or LMW- GS loci.The protein detected by 80 the antibodies has been mapped using the Halberd x Cranbrook 70 Doubled Haploid population, and Chinese Spring aneuploid lines, to the distal end of chromosome 60 5DS (Figure 5.7). The antibody combination binds to a 66,000 Da 50 albumin purified by immunoaffinity chromatography. 1.8 Two Site Sandwich ELISA The N-terminal sequence of the protein matches sucrose synthase 1.5 from wheat, barley,rice and maize as well as serum albumins. Chromosome 5DS encodes the 1.2 Ha complex locus, which controls grain texture. Detection of the 0.9 protein in enzyme-linked immunosorbent assays (ELISAs) 0.6 correlated with a significant difference in hardness index,

Absorbance (415nm)0.3 Index Hardness Average particle size index and water absorption in the Halberd x Cranbrook population.The 0.0 protein is expressed in all soft Cranbrook Halberd wheats, including those from Heron and Falcon crosses, and Triticum tauschii accessions.This Project 5.1.4 - Molecular Progress finding may represent another diagnostics for wheat quality We have isolated monoclonal step in understanding the Project Leader:Amanda Hill antibodies discriminating high complex biochemistry involved molecular weight glutenin Band in kernel texture and it will be Background and Objectives D genome alleles related to bread valuable in breeding programs The aim of this project is to making quality.The 2+12/5+10 where parents of a cross have capture the results of research antibody test has been optimized different ELISA phenotypes.The elsewhere in the CRC through and can now be delivered to assay also provides an excellent development of simple methods breeding programs in a similar tool for varietal identification. for rapid and objective testing of format as the 1BL.1RS quality attributes by breeding translocation test. The antibody engineering programs, grain growers, handlers research was focussed on the and processors.The targets of the In Michael Partridge’s PhD construction of cDNA expression assays include polypeptides that project, monoclonal antibodies to libraries and the optimisation of mark the presence or absence of unreduced glutenin and primitive antibody selection and screening linked resistance genes, detection wheat antigens have been raised, methods.These methods for of chromosome arms and genes adding to the panel of available expression of antibody genes in determining grain characteristics antibodies which cover a range of bacteria are required for isolation as well as products of specific specificities for HMW and LMW of antibodies with new gliadin and glutenin alleles or glutenin subunits, and the major specificities, using cDNA libraries subunit types. subclasses of gliadin. During

56 from both hybridomas and spleen Project 5.1.5 - attributes that could be utilised to cells from immunised mice. In Characterisation and modify the processing properties addition, a “colony lift”method introgression of novel storage of wheat flour.The synthetic has been optimized for specific protein genes hexaploid with the Triticum isolation of single-chain Project Leader: Peter Sharp tauschii donor (AUS18913 x antibodies (scFv) that are Langdon) was available for the expressed in bacteria at Background and Objectives introgression of this protein, and reasonable levels and are Triticum tauschii (goat grass) is was backcrossed twice with Kite functional. In this assay,secreted the progenitor to the D-genome in as recurrent.This BC1 (first soluble scFv are trapped on wheat. However,in the generation backcross progeny) HMW-GS- coated membranes, domestication of wheat, a material was crossed to produce allowing individual bacterial significant proportion of the Kite BC2 material, F1s with clones expressing scFvs which genetic variation in the seed RAC704 and RAC746, and BC1F2 bind to HMW-GS to be detected storage proteins derived from this material.This material is growing on the membrane with enzyme- wild grass was lost.This species is in the field for further crossing labelled antibodies to a peptide thus a potentially valuable source and selection. tag that is co-expressed with the of novel genetic variation as scFv.A number of clones have several gliadin and glutenin The determination of the N- been characterised from two subunits with unusual terminal sequence of the protein cDNA libraries and we have characteristics have been required modification of the isolated one scFv which binds identified.These may be potential isolation technique. The specifically to HMWGS 7/8. sources of novel dough sequence was finally determined Research to remedy the properties. Since genes from T. as being significantly different apparently broader specificity of tauschii can be introgressed into from the sequence determined the bacterially expressed scFv wheat either directly by wide earlier.Interestingly,both the antibodies by expression of these crossing, or through the sequences align, in a sequence clones in a mammalian system development of synthetic database analysis, with the few ϖ- has given promising results. hexaploids, the use of these lines gliadin protein sequences that may provide new proteins with exist in the literature (ϖ-2 and ϖ-3 Kym Turnbull’s PhD project, novel dough properties without gliadins respectively). Since the developing molecular markers for resorting to wheat transformation proteins were prepared by grain hardness and water technologies.This would avoid different procedures it is possible absorption, involved working with the accompanying concerns that more than one protein exists Bacterial Artificial Chromosome about transformation efficiency at a particular molecular weight (BAC) clones to attempt to isolate and acceptance of genetically- and that the different isolation the true hardness locus and to modified foods. procedures have been biased differentiate it from genes for toward one or the other.Primers other characters such as The project has several designed from the N-terminal puroindoline synthesis and GSP.A components, involving the further sequence in the present study successful procedure has been identification of potential target (T1-ϖ2), plus a primer from a developed to purify BAC clones proteins through protein consensus C-terminal sequence to enable them to be sequenced. electrophoresis, HPLC and based on data from the literature, Sequence data from the ends of biochemical analyses of protein allowed PCR to be used to three of these clones, containing polymer size distribution, and the amplify a DNA sequence from the combinations of the known Ha introgression of desirable lines A. tauschii in which the T1 protein locus markers, have been used for into selected, elite bread wheats occurs.Although proof still needs construction of a BAC contiguous through a backcrossing strategy. to be obtained that the sequence construct to screen a mapping below actually belongs to the T1 population, to examine linkage of Progress protein(s) class, it is evident that the different markers with the The T1 protein of one accession this study is now identifying a hardness trait. of Aegilops tauschii is an unique seed storage protein. unusually high molecular weight Further work is now underway to ϖ-gliadin.The aim of cloning and differentiate among the PCR sequencing the gene was products based on molecular developed because such an weight, and select sequences that unusual protein may have some are 2,000 bases or longer,in order

57 to isolate the gene(s) encoding mixing process, using the Project 5.1.8 - Field diagnostics the T1 protein. constitutive equation developed for wheat varietal for bread dough, with a view to identification For the introgression of the T12.4 exploring the effects of parameter Project Leader: Kevin Gale protein, the parent Triticum variations on the performance of tauschii (CPI110750) was crossed the process.The second is to Background and Objectives with bread wheat Baxter,and to simulate the drawing (extension) Last year in Australia, 91 different two durum lines. An amphiploid process in the tensiograph, and wheat varieties were grown in from the Baxter cross was the third, to implement transient, significant quantity.There is a produced. It was slightly late so and three-dimensional computer wheat industry requirement for a that it could not be backcrossed codes dealing with bread dough rapid, high throughput test for to Baxter.It is now being re- mixing processes. identification of these varieties. grown, to be available for This will aid in the verification of backcrossing to Baxter,Sunvale The second part of the project is cultivar identity for royalty and Sunbrook. PCR products from a continuation of research based payment purposes and facilitate two different primer upon methodology to alter the improved receival segregation combinations were isolated. protein content and composition according to end-use suitability. Incomplete DNA sequence of one of the dough by supplementing of these confirmed that protein the flour during mixing studies Antibodies are at present the best T21.4 is a HMW glutenin-type with purified protein components diagnostic tools to facilitate rapid gene, but does not yet enable the developed in project 5.1.1.The and accurate field-based complete characterisation of the newly established PhD project of discrimination of proteins protein. Taisir Hubraq is aimed at defining differing by as little as one amino direct relationships between the acid. It is not envisaged that chemical composition of the separate diagnostic antibodies Project 5.1.6 - The effects of flour and basic and applied specific for all wheat varieties will protein composition on basic rheological properties of the be required for wheat varietal and applied rheological dough. In this part of the project identification. Instead, a panel of parameters there will also be systematic antibodies which react with Project Leaders: comparison of doughs produced some, but not all varieties will be Roger Tanner and Nhan Phan-Thien by the small-scale and the developed. If each antibody gives standard or traditional pin- and Z- either a positive or negative result Background and Objectives armed mixers. The 2g Mixograph for each variety,then for 8 Novel theoretical and and the prototype equipment different antibodies, 28 (256) methodological knowledge developed in project 5.1.3 will be distinct patterns of reactivity are achieved to date in different applied in these studies to possible. It is envisaged that the projects is being utilised in this produce doughs with altered final format of the test will be the newly established project. chemical composition for immuno-chromatography test rheological studies. Development strip, the format used successfully The first component of this of novel, small-scale methods for for the rain damage test kit.The project involves the fundamental constant strain-rate dough testing results of the test would be a rheological analysis of dough.A is also planned.This will entail series of bands (a specific bar- range of sophisticated equipment determination of dough code) for each variety,which is available, and has been parameters on established, larger would be read by an automated specially adapted for dough scale equipment and on the new, bar-code reader. analyses, including: Bohlin strain- constant strain-rate micro- controlled rheometer with two extension tester. The proteins targeted will torsional heads; Carrimed stress- preferably be present in the controlled viscometer; United mature grain and not be subject SSTM-5000 Universal Tension and to change due to environmental Compression Testing machine effects.The process for extraction and a Micro-Fourier Rheometer. will be simple and rapid. Many The research on modeling of antibodies currently available will dough behavior has three aims. not give plus/minus The first is to implement a discrimination and may in fact numerical model of the dough give intermediate signal levels for

58 laboratory-based ELISA for wheat Fig 5.8 - Method development and application of Field Flow Fractionation: variety identification.This will A - estimating native molecular size of polymeric glutenin by extrapolating date to zero time sonication; then be adapted in collaboration B - the effect of iodate concentration on the size distribution of in vitro polymerised glutenins. with AMRAD-ICT to the immuno- chromatography test strip format. In addition, the diagnostic A 30 30 B Sunco Janz antibodies may have other 20 20 applications. For example, the 5 sec 120 20 sec GBSS 4A null 40 sec HMW subunits 10 10 allele is indicative of wheat suitable for quality noodle 0 0 80 0 Control 04812160481216 50 ppm KIO3 production.The identification of 30 30 200 ppm KIO3 the targets of the diagnostic Cunningham Hartog 400 ppm KIO3 antibodies is therefore important 20 20 1000 ppm KIO3 40 in determining the scientific basis 10 10 for variety discrimination and Detector response [mV] Detector response defining quality trait links with 0 0 0 the expression of the target 04812160481216 0 200 400 600 Retention time [min] Time [s] proteins.

Estimated Size Project 5.1.9 - Polymer size 120 and shape in cereal processing LMW subunits Project Leader: Ferenc Békés 7.2 80 Background and Objectives 6.8 Results from project 5.1.2 indicate that Field Flow Fractionation Average size Average [retention time in min] [retention 40 (FFF) provides information on 6.4 Unsonicated sample the full molecular weight (’soluble glutenin’) distribution of polymeric 6.0 0 glutenin.The size distribution of 010203040 0 200 400 600 glutenin is important for quality Sonication time [s] Time [s] bread making. However,in this recently established PhD project, some varieties.This could be antibodies that give plus/minus student Laila Daqiq is seeking advantageous in the laboratory discrimination of varieties. For experimental evidence to high-throughput ELISA test example, approximately 40% of determine whether size format.Varieties could be ranked, Australian wheat varieties lack the distribution alone, or the actual according to the magnitude of 4A allele of granule bound starch three-dimensional structure of their reaction, thus greatly synthase (GBSS). Using glutenin, is involved in wheat increasing the discriminating information available in sequence product quality. power of each antibody.However, databases, synthetic peptides for a robust, field-based test specific for this isozyme have Initial results suggest that, for system, a plus/minus been designed. A further standard sets of carbohydrate discrimination (band present or approach to the identification of polymers of determined absent) is preferable. novel targets is through the molecular mass, there is a linear mining of expressed sequence tag relationship between mass and Initially,the extensive CSIRO Plant (EST) libraries available through FFF retention time. Furthermore, Industry library of anti-wheat CSIRO I.P. development. For carbohydrate polymers with storage protein antibodies will be example, identification of novel different bond types between screened for those that detect polymorphic gene families may glucose units may have different varietal polymorphism.This be useful for cultivar retention times over the same approach has already shown identification. molecular mass range.This is the great promise. In addition, novel first evidence that FFF can protein targets will be studied One outcome of this project is distinguish differences in with the aim of developing new likely to be a high throughput,

59 biopolymers of the same mass Preliminary experiments showed glutenin polymers established but of different shape. It is that DNA standards of known by using improved Field Flow proposed that FFF will be used to molecular weight could be used Fractionation procedures. relate the shape, or the degree of for calibration of FFF in the very A method to estimate “native” branching of amylopectin, to large molecular size range where size distribution of polymeric starch properties such as starch no suitable protein standards are glutenin fractions developed paste viscosity and gel stability, available. Different fractions from by using different sonication which are important for quality. the FFF separations have been times and then extrapolating collected and re-injected, to study the apparent average Progress the effectiveness of separation molecular weights to zero Because of the extremely large using different parameters, and to sonication time. size of the polymeric glutenin provide data to calculate the Improved understanding of proteins, one of the most difficult theoretical plate number for the the polymeric structure of technical problems in cereal FFF separation. native glutenin by the science is to extract/solubilise the combined application novel total amount of endosperm Project 5.2.1 - University- biochemical and microscopic proteins from the grain without based training for the cereal techniques. altering their “native”chemical industry Micro-extension tester structure and functionality. Project Leader: Les Copeland emulating a range of constant- Techniques developed to date strain extensions applied either result in low extraction Professional education in cereal successfully in functional yield, not being able to solubilise science, provided through this characterisation of flour the large polymeric proteins, or project, is achieved by samples. significantly reduce the size of coordinating postgraduate Discrimination of strong flours the proteins extracted. Using new programs within the CRC, from weak ones on the basis approaches, we aim for the developing mechanisms for of the extensional viscosity development of methods for attracting outstanding and related properties, and extraction of the total amount of undergraduates to cereal science also on the basis of creep endosperm proteins from wheat and by hosting short courses for compliance. flour and grain with no alteration professionals already working Significant progress with the in polymeric size.A set of within the industry.This is development of the Z-arm detergent systems with novel described in more detail under mixer: compared to the traces chemical composition has been Education. of the full-sized Valorigraph, applied, for comparison of their the instrument is able to efficiency extracting wheat distinguish all common endosperm proteins. It seems, MAJOR RESEARCH quality types of wheat flours. however,that even the most MILESTONES ACHIEVED IN Isolated monoclonal sophisticated extraction systems, PROGRAM 5 antibodies discriminate high used successfully in different Effects of protein content and molecular weight glutenin B areas in biochemistry,are not able glutenin to glutenin ratio on and D genome alleles related to solubilise wheat glutenins fully. basic rheological parameters to bread making quality. Method development was defined. Results of an ELISA applying a therefore initiated, to estimate the Model doughs reconstituted novel antibody combination, “native”size distribution of with systematically altered specific to a 66,000 Da polymeric glutenin fractions of glutenin to gliadin and albumin, correlated hardness samples by using different glutenin subunit ratios. index, particle size index and sonication time treatments, and Glutenin subunits produced in water absorption. then extrapolating the apparent bacteria on a large scale for Isolated a single chain average molecular weights to zero model dough experiments. antibody which binds sonication time.The preliminary Effects of novel antifreeze specifically to a quality- results indicate that use of this proteins on frozen dough determining glutenin subunit. indirect methodology will enable quality evaluated. Developed a successful characterisation of the size Relationships between procedure to purify bacterial distribution of polymeric glutenin reaction conditions for in vitro artificial chromosomes clones, proteins. polymerisation and the size to enable them to be distribution of the resulting sequenced.

60 EDUCATION AND TRAINING Program Co-ordinator: Clare Johnson

he Education and Training Industry-relevant postgraduate and Grower and Adviser TProgram spans projects across continuing education helps to Training Program: the Research Programs, particularly attract researchers and maintain Program 2: Growing And Programs 2 and 5. Several of these their focus. In support of this aim, Storing Quality Wheat projects are aimed at increasing we also conduct a program of Program Manager: Bob Cracknell awareness of the importance of workshops and symposia for Deputy: Colin Wrigley wheat quality, of its management, undergraduates and graduates in and of developments in wheat- science/ agricultural science, and Project 2.2.1:Value added quality research.To this end, employees in the cereal industry training for key influencers workshops, seminars, displays and with an appropriate technical Project Leader: Jim Vandore resource materials are developed background and experience. and delivered to target audiences Background and Objectives including producers, their advisers, Program Objectives Wheat quality information will be Quality Wheat CRC aims to Clare Johnson grain handlers and marketers. disseminated better through the Program Coordinator QWCRC also sponsors the develop a well-trained and high industry if key influencers in the attendance of key influencers in the quality technical and professional value-adding chain understand OBJECTIVES wheat industry at Milling for non- workforce that can contribute the total process from grower to Millers courses run by BRI Australia effectively to the wheat industry. consumer.To expose such key Ltd. Several of these key influencers This means ensuring information To develop a well- influencers to the demands of the have been instrumental in setting on best practice, research market place in terms of the trained and high quality up Wheat Quality courses for outcomes and market awareness needs and requirements of flour technical and growers in WA.The Quality Wheat is available to growers, advisers, millers and manufacturers of for Quality Foods course handlers, processors, consumer products, the CRC professional workforce developed independently and manufacturers and researchers. It sponsors places on BRI’s Milling that can contribute staged at locations in SA,Vic., rural is a two way process and involves for non-Millers course. Milling for effectively to the wheat NSW and Qld has been so well monitoring developments across non-Millers is designed to received that expansion will be the industry,distilling relevant familiarise participants with industry. necessary. It serves as excellent resource materials, and most wheat quality evaluation and how preparation for the extension importantly,building an effective differences in wheat quality To grant postgraduate packages being developed to trainer and adviser network for influence the milling process. Different quality specifications scholarships and communicate the outcomes of the effective information flow. CRC’s research. QWCRC grants postgraduate exist for various products, and vacation studentships scholarships and vacation awareness will assist producers to attract new The consumer-driven requirement studentships to attract new and breeders to target for quality assurance of produce researchers to the industry across appropriate goals. Having researchers to the will also be served well by the diverse fields including developed the network of key industry across diverse grower awareness we are raising agricultural and food sciences, influencers, Quality Wheat CRC aims to maintain contact with fields, including through these courses.A and molecular and mechanical nationwide project on quality engineering. them to enhance the agricultural and food assurance on-farm has commenced, effectiveness of information flow services, and molecular and our CD-ROM on grain storage for new developments across the industry. The resources on-farm, which promotes Hazard and mechanical developed to date and the Analysis Critical Control Points delivery methods will be engineering. (HACCP) -based management practices, is due for release in spring 1999.

Testing Dough Strength

61 described under the following Project 2.2.2: Quality wheat Fig 6.1 - Pooled Survey Results: projects in this section. for quality manufactured Quality Wheat For Quality Foods Courses products To what extent have you used training from the following modules of the Progress Project Leader: Jim Vandore course in your work? Quality Wheat CRC sponsored the attendance of 10 “key influencers” Background and Objectives Wagga Wagga 10-11 June 1998 and Adelaide 25-26 June 1998 on BRI Australia’s Milling for non- Progressive personnel in farming Surveyed: 32 Responses: 14 Millers course run in May 1999. who know about the processor’s Overall, I have used the Grain quality testing Attendees included staff of AWB needs can therefore make knowledge gained... Ltd, NSW Agriculture,Agriculture decisions based on an Western Australia, the Leslie appropriate level of knowledge. Research Centre,Toowoomba, Through short courses in wheat Victorian Institute for Dryland processing, wheat farmers and Agriculture, and the South staff from associated industries Australian Research and are shown how and why wheat Development Institute. quality factors influence end Supervisors of two PhD students product quality.Around 20 of the CRC,Andrew Verrell and growers, bulk handlers and farm Kym Turnbull, requested that they advisers attend each course, The State’s Varietal, soil and also attend.As the course is of which includes ‘hands-on’training wheat markets weather influences direct relevance to their research in wheat quality evaluation into wheat quality and grain relating to particular end hardness, respectively,an products.The value of this to additional two positions were growers is that they can see what supported. markets their wheat ends up in and the reasons for certain The opportunity for hands on receival standards. Most growers experience is one of the key are surprised to learn that only attractions of the course. It makes 20% of total production remains the reasons for millers’ grain in the domestic market.The rest quality requirements clear to of Australian wheat ends up in course participants, not only for everything from middle eastern bread, but for a variety of end Wheat Quality Course: Northam 28-29 July 98 flat breads, to Chinese steamed products.This can have Surveyed: 19 Responses: 8 breads and Japanese noodles. ramifications for growers in the The State’s Used Info in Receival Variety plays a large part in wheat markets standards varieties chosen, and the way the determining the end use for the crop is managed. grain produced.The importance As is usual for this course, which of this decision for marketing is regarded highly in the industry, becomes clear to wheat growers. excellent feedback was received from attendees. For Steven Penny Progress of Agriculture WA, for example, Word is spreading on the highly the content will provide more relevant courses for progressive detail for the Wheat Quality farmers, advisers and grain Courses in which he assists (see handlers,“Quality Wheat for project 2.2.2). Now that a suite of Quality Foods”and “Wheat Used Info in Noodles - resource materials has been Quality - Understanding Market wheat quality issues produced through project 2.2.3, Requirements” – so much so that there will be more emphasis on the number of courses to be Extensively delivering the information offered over the next year will through networks of farm Often almost double, with a more advisers.Those key influencers portable version now travelling to A little Quality Wheat CRC has supported even more regional centres. Not much on this course will form an Not at all important part of this process.

62 This year,courses have been held recent developments from increases.The excellent QWCRC- in Northam (July 28-29, 1998 and QWCRC are also distributed at supported publications by Feb 25-26, 1999) Adelaide (March these courses. Michael Wurst, PIRSA: Managing 17-18, 1999),Wagga Wagga (June Wheat for Quality,and Nitrogen 23-24, 1999) and are planned for Management for Wheat and venues including Northam (July Project 2.2.3:Wheat quality Malting Barley,are also in 29-30, 1999), the Eyre Peninsula information for producers, demand, as they provide critically (July 8-9, 1999),Walgett (July 29- agronomists and grain evaluated details of best 30, 1999), and also Horsham, marketers agronomic practice to achieve Tamworth,Toowoomba, Project Leader: Clare Johnson desired protein levels. Fact sheets Condobolin, and Coonamble, at explaining recent developments dates to be determined. Staff Background and Objectives on Prime Hard in the South and from local mills,Agrifood Through this project we aim to Grading Frost-damaged Wheat for Technology,AWB Ltd, the state provide growers and agronomists Profitability are being produced. Demonstration of bread quality agriculture departments and BRI with information on wheat quality obtained from different grades of wheat and from rain damaged wheat;Weston Australia Ltd contribute and receival testing, and to The video The Art and Science of Milling Test Bakery presentations and organisation to provide them with CRC research Flour Milling has been completed these courses. outcomes so that they are better and provided to extension staff able to manage crops to produce, and BRI experts for use in In follow up surveys, course in a cost-effective manner,grain of training courses. Sales through attendees said they appreciated the quality required by their end industry and educational most the opportunity to gain an users. Grain growers are institutions are contributing to understanding of their state’s contacted directly and through cost recovery.Slide sets nearing wheat markets, end-user farm advisers, agronomists and completion describe laboratory requirements, the relevance of special interest groups. Methods test methods for the evaluation of testing, and varietal, soil and include development of booklets wheat quality.Each test is weather influences. summarising agronomic described, with photos of the information, particularly resulting equipment.There are also slide Excellent tours conducted by the from QWCRC-supported research. sets defining the product, major staff of facilities such as Westons’ Displays and brochures are also markets, production methods and Mill in Northam are a real help to designed for use at field days and wheat quality requirements for growers’ understanding of the GRDC grower education days, and Asian noodles, pan breads and quality the end users are looking for distribution in the courses and flat breads. for. focus groups in projects 2.2.2 and 2.2.5. Development of slide sets, At Field Days in WA, agronomists Resources developed under videos and the web site assist featured a QWCRC-supported project 2.2.3 are enhancing the agronomist education on specific noodle wheat package.The WA courses.As the new milling video quality issues.Articles published team will expand over the next is now available for use, we can in farm journals are an important year.NSW Agriculture agronomists overcome the difficulty hearing means of reaching both growers coordinated completion of the explanations due to the high and advisers.Attention is also Prime Hard in the South package, noise levels on mill tours, and it paid to building an effective due for release in spring, and has also become possible to network of farm advisers for have also coordinated groups for conduct the courses in locations effective information flow. quality awareness and quality where there is no mill. Questions assurance. PhD student and of best agronomic practice to Progress agronomist,Andrew Verrell, was achieve desired protein levels are It has been a very productive an invited speaker on an AGnVET addressed in part by distributing year,with a suite of extension series of nitrogen management the excellent QWCRC-supported resources developed and more workshops in Northern NSW.The publications by Michael Wurst, planned.The factsheets providing GRDC northern update at Dubbo PIRSA: Managing Wheat for answers to frequently asked was attended to network and to Quality,and Nitrogen questions on quality testing have balance the focus. Management for Wheat and been in demand by growers and Malting Barley,to attendees. Fact agronomists on courses and at The web site sheets explaining issues to do open days and field days around (www.wheat-research.com.au) with receival standards and the country,as interest in quality has been updated to contain Michael Wurst Booklet Covers

63 much more information about INTEGRATED SERIES OF ARTICLES IN KONDININ’S the research, publications and FARMING AHEAD products of QWCRC, in addition to education and training 1. Pre-harvest Test can Help Boost Returns (WheatRiteRain Damage Test Kit) (Sept 98 FA 81:57-58) information and answers to 2. Choosing Wheat to Meet Market Demands (Jan 99 FA 85: 47-48) frequently asked questions on 3. Prime Hard Wheat - Increasing Grain Protein Levels for Export; (Feb 99 FA 86: 46-47) receival testing. 4a. Nitrogen- Early nutrition builds grain protein; (April 99 FA 88: 55-57) and Publications 4b. Simplified nutrient budgeting in northern regions (April 99 FA 88: 58) An integrated series of articles was published in Kondinin’s farm 5. New releases - Wheat varieties target niche markets (May 99 FA 89: 59-60) journal, Farming Ahead. Kondinin, Managing on-farm grain storage CD-ROM: 6. Manage on-farm storage for a market edge (June 99 FA 90:59- 63) with a membership exceeding Effective practices for the delivery of quality assured products, a valuable new 20,000, maintain a reputation for resource for growers and advisors. impartial critique of agricultural principles defined by Quality designing best practice grain industry resources and services. Farms Australia, food safety issues storage, taking conditions on the This series provides a valuable in storage are dealt with on the particular farm into account.A archive of QWCRC’s current CD,and a grain storage risk series of quizzes is provided wheat quality information. More management process based on throughout the CD to help recent developments are also HACCP principles is promoted. growers to check what they have being publicised in industry Current Rural training Council of learned, so as to help them plan journals such as Australian Grain Australia (RTA) competency their grain storage strategy for which will assist us in reaching all standards are also listed to assist their own circumstances. Updates TopCrop members. course design. and useful sites are available by hotlink for those users who have Project 2.2.4 - Maintaining Progress an Internet connection. grain quality during on-farm The CD-ROM, Managing on-farm In the interests of providing the storage grain storage - Effective practices best possible resource, many Project Leader: Graeme Matheson for the delivery of quality assured organisations and individuals products, was assembled by generously provided material for Background and Objectives principle author David Webley,a inclusion on the CD.Once a beta Increasingly,growers are storing consultant with AWB’s Agrifood test version had been assembled, grain on farm, whether for short, Technology,in collaboration with copies were circulated to a group or for extended periods of time. staff of Orange Agricultural of 20 industry specialists This may be for seed, feed or College, who also provided the IT nationwide for review.Their harvest efficiency,and it can also architecture and instructional comments and suggestions were be a way of adding value to the design.The modules comprising catalogued and responses were farm business, giving growers the the CD provide background incorporated systematically into option to sell some of their grain information on all practical the CD by the team at QWCRC, when prices are favourable. Grain aspects of grain storage: from OAC and the author.Navigation must be maintained in peak receival standards, storage aids, an index and a glossary condition, with little wastage due structures, pest identification and were added, a cover booklet to inappropriate practices, if control alternatives, to inspection containing use notes was storage is to be worthwhile. Food and sampling, grain hygiene, on- designed and promotional flyers safety standards of end users farm safety,grain quality and a poster were produced.A must also be met.There is a lot of management on-farm, market detailed article was published in scope to control critical levels requirements and storage Farming Ahead in June 1999. through best practice grain economics. storage and transport.With Coordinators of the GRDC grain Orange Agricultural College, The CD also gathers together lists storage extension workshop, held QWCRC is producing a CD-ROM of industry contacts and in March 1999, invited a for growers, advisers and regulatory information, to make demonstration of the CD.This educators, offering the necessary things as smooth as possible for QWCRC resource, due for release information on storage interested growers. Use of HACCP in spring, will provide consistent, management for maintenance of principles (a risk management detailed information for the grain quality.In line with the QA process used in QA for food national strategy for safe and safety) is suggested as a basis for effective grain storage.

64 Project 2.2.5 - National was a need for a clear and meetings of their Operations Quality Assurance on-Farm consistent message to growers Committee.This committee was Project Leaders: regarding the advantages to be chaired by QWCRC Business Di Miskelly and Bob Cracknell gained from quality assurance on- Manager Alan Ellis, and resulted farm.The initial impetus for in the formation of three working Background and Objectives adoption will come from groups to report on issues of Quality assurance programs are domestic buyers and millers.The implementation, training and becoming an accepted part of Flour Millers Council of Australia auditing.The total exercise has food processing.This has followed has come out strongly in favour brought together all relevant from the changes in food hygiene of both the quality and food- parties in production and regulations put in place by safety aspects of quality processing to advance the Australian and New Zealand Food assurance. Growers delivering to adoption and harmonisation of Authority (ANZFA),which will the export market will also be national on farm quality require everyone involved in food encouraged adopt on-farm assurance. manufacture and food handling quality-assurance systems. to have in place food-safety plans based on HACCP (Hazard The initial quality-assurance University-Based Analysis Critical Control Points). manual, developed in Education and Implementation of HACCP plans conjunction with Agriculture WA, Professional is necessary to ensure the has been extensively revised and Development Program: chemical, physical and simplified.The “Great Grain” Project 5.2.1: University-based microbiological safety of all food program has been developed by training for the cereal industry products.As a consequence of Quality Wheat CRC, Pulse Project Leader: Prof. Les Copeland the increasing emphasis on food Australia and the Australian safety,food processors are now Oilseed Federation to provide a Background and Objectives beginning to require quality co-ordinated approach to the Industry-relevant postgraduate assured raw materials, which implementation of on-farm and continuing education is passes some of the requirements quality-management practices in necessary,to attract and maintain for food safety back down the the grains industry.The “Great a well-trained and high quality food chain to primary producers. Grain”manual is structured to technical and professional enable the adoption of quality workforce who can contribute In 1997, the QWCRC completed practices by grain growers at the effectively to the wheat industry. the major report of the Quality appropriate level required.These The target groups of this Wheat project, which was funded include food safety,delivery education project are by DIST (Department of Industry, quality and customer quality undergraduates and graduates in Science and Tourism) and co- requirements.The revised QA agricultural science or science, ordinated by SGS Australia Pty Ltd system is concise and very and employees in the cereal and the Meyers Strategy Group. streamlined, predominantly using industry with an appropriate This project developed systems documentation growers already technical background and for quality assurance across all keep, and tying it together,so experience. sectors of the wheat industry,from those who follow best practice growing to milling.The current will find that QA accreditation is Progress project builds on this work, with largely simply getting recognition Undergraduate Programs the aim of tailoring systems to for what they are doing already. An undergraduate scholarship of quality-wheat production in $6000 per annum awarded to Ms specific regions, and Key collaborators within the Sarah Peel assists with her study implementing quality-assurance project have attended a training towards a BSc in Agriculture at programs by pilot grower groups. course on implementation of the Sydney University.She has “Great Grain”quality program, remained the top student in her Progress conducted by Pulse Australia.This year. A number of planning meetings will facilitate implementation of were held with project programs being run with pilot collaborators, with the aim of grower groups this season.An setting up pilot grower groups in important part of the project has 1999.As an outcome from the been liaison with Quality Farms meetings, it was agreed that there Australia through attendance at

65 Matt Hayden will remain in QWCRC on a GRDC postdoctoral TABLE 6.2 SUMMER STUDENTS 1998/99 scholarship and Surjani Student Project Title Supervisor Location Uthayakumaran will also remain, having commenced a one year Bradley Schultz Portable automatic bread weighing machine Thomas Adamczak BRI Australia Ltd postdoctoral position with Prof. and weight tracking system for commercial Roger Tanner at Sydney University. bakeries. Those students currently due to Ayla Pelit Texture analysis of baked products. Di Miskelly Goodman Fielder complete their work are also negotiating postdoctoral David Appels The effects of freezing on noodle quality, and Naz Azudin Agrifood Technology positions. determining factors.

Wendy Leung Investigation of biaxial stretching of bread dough: Roger Tanner University of Sydney Postgraduate Workshops and (a) Effects of lubrication in biaxial the Professional Education extension measurements; and Program (b) Computer simulation of squeeze film flow. The postgraduate workshop organised for July 1998 was Keith Leong (a) Dough rheology of heat treated flours; and Elizabeth Hocking Weston Food Laboratories combined with a symposium, (b) High speed dough tester trial entitled “Wheat Proteins and Vanessa Yu / WheatRite: John Skerritt / CSIRO Plant Industry Dough Properties”, attended by Kate McDonald (a) Analysis of within and between paddock Russell Heywood several industry participants in (Combined) variation in sprouting; addition to Quality Wheat CRC (b) Suitability of WheatRite test to monitor staff and students. In the preharvest sprouting in barley; and remainder of the workshop, the (c) Assessing grower responses to new focus was on communications, test for pre-harvest sprouting. grant applications, student Chris Moore Breeding soft biscuit wheats for the Lindsay O’Brien I.A.Watson Grains presentations and feedback. northern wheatbelt. Research Centre, Narrabri Students found the assistance valuable for their presentations at Summer Students 1998/99 Postgraduate students seminars and conferences, and Following a competitive During 1998/99 there were fifteen for written presentation, research application process, QWCRC postgraduate students in the CRC record management and personal awarded vacation scholarships to (Table 6.3) as three new students management skills. 8 students this year (Table 6.2). commenced.The number of All of the projects had a strong externally funded students A similar workshop, focussing on industry focus.The students supervised by CRC secondees dietary fibre is planned for July achieved excellent results and dropped to three, as two had 1999. Industry staff have shown produced impressive reports completed their studies (Table strong interest in this subject, and which were distributed to 6.4). Nine students have just will be referred to expert sources interested project managers completed, or are due to to keep up to date after the within QWCRC.This scheme is an complete their studies in the near workshop.A session on excellent means of attracting future. Four new GRDC-sponsored intellectual property will also be students to the industry,and students studying pentosan included for the postgraduate provides an opportunity for content and water absorption, students. exploratory work or completion protein glycation, and genetic of data analysis to be done for variation and large-grained wheat Quality Wheat CRC co-sponsored the host organisations. for high milling yield are due to a Masterclass, Biotechnologies in A call for projects usually occurs commence in July 1999, and food processing and their impact in August, and studentships are three studentships in rain damage on crop production, held over advertised on the Web site modelling, micronutrient effects three weeks in July 1998. It (www.wheat-research.com.au) on wheat flour quality and novel provided extensive coverage of and by flyer distribution in storage proteins were approved in relevant biotechnologies, and September. the current annual operating their potential in food processing plan. and breeding, production and marketing programs. Hands-on experience in areas of DNA and

66 TABLE 6.3 POSTGRADUATE STUDENTS

Student Degree University Project Supervisor Date Due Patricia Chong PhD ANU Structure of glutenin macropolymer in bread / noodle Dr Ferenc Bekes & 06/2002 doughs and products Prof.Adrienne Hardham Laila Daqiq PhD Sydney Polymer size and shape in cereal processing Dr Ferenc Bekes & 01/2002 Dr Fred Stoddard Taisir Hubraq PhD Sydney The effects of protein composition on basic and applied Dr Ferenc Bekes & 01/2002 rheological parameters Prof. Roger Tanner Matt Hayden PhD Sydney Udon noodle quality: genetic factors Dr Peter Sharp 02/1999 Thesis submitted Megan Lindsay PhD Sydney Protein-protein interactions in doughs Dr John Skerritt & 02/1999 Dr Robyn Overall Thesis submitted Kevin Liu PhD Sydney Fluid mechanics and dough rheology Dr Nhan Phan-Thien 06/1999 Dennis Murray M.Ag. Sydney Role of hydrogen bonds in dough rheology Dr Ferenc Bekes & 11/1999 Prof. Les Copeland Marcus Newberry PhD Sydney Dough process control Dr Nigel Larsen & 02/2001 Dr Nhan Phan-Thien Michael Partridge PhD Sydney Development of antibody probes for glutenin subunits Dr John Skerritt & 03/1999 Dr Daryl Mares +3 mth ext. Jaswinder Singh PhD Sydney Probe for water- and salt-soluble grain proteins Dr John Skerritt & 03/1999 Dr Peter Sharp +3 mth ext. Daniel Skylas PhD Sydney Reducing effects of heat stress on wheat quality Dr Caron Blumenthal & 10/2000 Prof. Les Copeland Kym Turnbull PhD Sydney Molecular markers for grain hardness and water absorption Dr Sadiq Rahman & 07/2000 Dr Peter Sharp Surjani PhD Sydney Function of individual flour component in processing Dr Ferenc Bekes & 03/1999 Uthayakumaran Prof. Don Marshall Thesis submitted Andrew Verrell PhD Sydney Wheat quality and yield in Northern Australia Dr Lindsay O’Brien 02/2001 Steven Zounis PhD NSW Frozen dough products Dr Ken Quail & 06/1999 Dr Mike Wootton

TABLE 6.4 EXTERNALLY FUNDED POSTGRADUATE STUDENTS SUPERVISED BY CRC SECONDEES

Student Degree University Project Supervisor Date Due Nicole Kerr M. Ag. Sydney Prime Hard Quality Dr Lindsay O’Brien Chose not to complete Gasiram Rema M.Ag. Sydney Effects of starch granule size distribution on noodle quality Dr Hon Yun & 12/1999 Dr Bob Caldwell Zhao Xiaochun PhD Sydney Waxy wheat lines Dr Peter Sharp 07/1998

67 antibody technologies, cereal MAJOR MILESTONES “Great Grain”manual on chemistry,instrumentation and ACHIEVED IN EDUCATION quality assurance for grain computer analysis featured on the AND TRAINING PROGRAM growers has been completed. course. Nominees were selected partly on the criterion that they Grower and Adviser Training should be in a position to Program University-based and recommend and implement such Attendance of 10 key Professional Education technologies in various aspects of influencers and several Program the industry.Several QWCRC postgraduate students at the Provided 8 vacation nominees attended, including Dr Milling for Millers Course. scholarships this year, Fred Stoddard, University of Five wheat quality courses exceeding the minimum Sydney,Dr Nasir Azudin,Agrifoods held at regional centres in WA, requirement of 5 scholarships. Technology,Ms Kathy Haigh, SA and NSW,with a further Conducted workshops on Weston Food Laboratories, and Ms two planned for early July. Wheat Proteins And Dough Monica Solichien, nominated by Published integrated series of Rheology,and Molecular the Director,Corp R&D,Indofood. 6 articles on wheat quality Technologies For The Wheat issues in Kondinin’s Farming Industry. An additional workshop, Ahead. Conducted postgraduate Molecular Techniques for Rapid Expanded and distributed symposium and workshop on Wheat Breeding, held in February suite of resources to industry communication skills in the 1999, was presented by QWCRC and growers; includes flour context of the cereal industry. staff and secondees, with guest milling video, booklets on Sponsored Crawford Fund speaker Brad Walsh from the wheat quality and nitrogen Masterclass on Australian Proteome Facility.This management (PIRSA), noodle Biotechnologies in food workshop was extremely well wheat package (WA),and processing and their impact received by students and staff updated factsheets and on crop production. attending.A total of 46 staff and posters. Expanded network of students attended (5 from farm advisers and influential Agriculture NSW,3 each from grower groups in several Arnotts, BRI and Sydney states. University,17 from CSIRO,9 Booklet on producing Prime postgraduate students, an Hard in the South ready for Honours student and a summer publication. student, and 3 staff from QWCRC Participated in GRDC grain Centre).The course notes have storage extension work party subsequently been requested by and in several GRDC Grower senior staff of Agriculture WA. Education programs and field days/agricultural shows in WA Future plans include a rheology and NSW. workshop, site visits to Goodman Updated web site, including Fielder plants for pasta and buns, current Annual Report, and a workshop on enzymes commercialisation and relevant to wheat products. educational and scholarship information. Grain storage CD-ROM compiled with assistance of Orange Agricultural College, reviewed by industry experts nationwide; revised version for release in spring 1999. Industry workshops held to discuss common approach to on-farm quality-assurance systems.

68 he creation of the CRC was the project to determine the 50% of her time to the Tpartly a response to grain storage factors that management of the Centre. perceptions of fragmentation in influence flour quality research and education services; a (project 2.1.1/6) - Use of the research by groups product of distance, focus and Bunge/Defiance, Goodman outside the Centre and culture which are particular to the Fielder and George Weston overseas. wheat industry in Australia.The Foods have been active in this We have significant new links structure of the Centre is designed project; with CSIRO Entomology Division to overcome this fragmentation by the “Prime Hard in the South” (Stored Grains Research establishing a co-operative culture project (project 2.1.2) which Laboratory) in the grain storage between the participants, whilst has involved, inter alia, a project (2.1.1/6). In the retaining a focus on commercially number of fertiliser development of our strategies for valuable outcomes. distributors; commercialisation of our the WheatRite project (2.1.3); germplasm we are discussing To achieve its goals, the CRC is the flour blending part of the links with several commercial stimulating fundamental Flexibility of Wheat Use entities, and have made new improvements in the collaborative project (2.1.5); research links with Hybrid Wheat arrangements covering research, the mill microbiology project Australia/Sunprime Seeds and education, technology transfer and (3.1.4) - this project involves Monsanto (USA). Evaluation of a commercialisation throughout the Food Science Australia staff; larger sample of “waxy”wheat industry. Without wishing the first example of a wholly (Programs 1 and 4) was necessarily to expand the scope of Centre-funded project conducted by a non-Participant its own activities, the CRC must employing scientists not part company as well as by act as a catalyst to improve of any Participant Participants in the CRC and this contacts, information flow and organisation; provided evidence of new collaboration between scientific an on-going project (3.1.5), processing benefits to be derived and industrial groups. also widely supported by from this type of product.We have industry Participants, to study supplied immunoassay-based test- Use of the research by novel approaches to the kits to wheat breeders at the Participants. control of mill performance; Centro Internacional de A good indication of our progress the oven technology project Mejoramiento de Maiz y Trigo in this area has been the (3.4.2). Cost reductions from (CIMMYT - Mexico City) as well increased involvement of industry the use of our process control as Australian wheat breeders for scientists and technologists (ie hardware and software in a their use in rapid identification of the users of the science) in single bakery were estimated a quality character (for the rye managing the progress of Centre by its managers at a $75,000 chromosome translocation projects. CRC secondees and per annum reduction in “1B/1R”) in early breeding lines. other staff from all of our product waste and “give The total number of tests rose to company Participants - Arnott’s, away”; nearly 9000 (5.1.4).The WheatRite Goodman Fielder and Weston’s,as the newly accepted GRDC rain-damage test kit was well as from AWB Ltd and the project on strategies to replace evaluated successfully and GRDC were involved in steering cake flour chlorination (to extensively by growers throughout the following projects, for which the Centre has the country and also used by example: contributed $30K, Program 4) - breeders around Australia to this project has strong industry detect germplasm showing the the soft wheat breeding participation and “late maturity a-amylase”defect. project and the project to the fundamental dough Interest in the test has been devise testing procedures for rheology project (project received from all round the breeders to use in all stages of 5.1.3). world. International interest has biscuit wheat breeding also been expressed in the new (project 1.1.4); This list is longer than last year’s. type of small-scale dough mixing a new project (1.1.12) to The continued improvement has machine we have built in a extend the soft wheat resulted in part from the research project (5.1.6) with the breeding program to the continued participation by more Hungarian Institute for R&D Southern region has cash and senior research managers from (OMFB). Increasing numbers of in-kind support from Arnott’s industry.Of the eleven managers Quality Wheat for Quality Foods Biscuits, involvement from and deputies in the Senior courses were given in the wheat- Bunge/Defiance (now Management Group three are producing States not represented Goodman Fielder) and George currently employed in in the CRC – Queensland,Victoria Weston Foods; commercial Participants’ and South Australia (2.2.2).The the evaluation of the “waxy” businesses.This includes a senior Quality Farms Australia initiative wheat (Programs 1 and 4); industrial scientist who is giving now includes Pulse Australia, the

69 Australian Oilseeds Federation, successfully applied for during germplasm (wheat genetic the Australian Cotton Industry 1997/8 and now on-going). material).This IP needs to be Council and the Grains Council An extension to the “Prime incorporated into new wheat of Australia.A quality assurance Hard in the South”project, varieties.The Board mandated scheme,“Great Grain - Quality which has involved a wide management to discuss with Assurance for Grain Growers”, has range of groups (project 2.1.2) companies suitable strategic been produced in this joint was successfully run last year. alliance(s). Many discussions initiative. It is being piloted by a The newly accepted (in have taken place with a wide number of grower groups around 1998/9) GRDC project to range of companies. Many the country so that refinements identify key quality companies in Australia and can be made.The Wheat Quality characteristics required by world-wide are trying to position Assurance project (2.2.5) will bread manufacturers using the themselves for the introduction of continue to validate and improve sponge and dough process (to identity-preserved, biotechnology the above program material which the Centre will based wheat products.There is a where appropriate over the contribute $23K, Program 4). need for a commercially run course of the 1999/2000 season. This involves extensive wheat breeding programme in collaboration with the Leslie Australia with the resources to Links with research groups Research Institute, Queensland bring QWCRC’s germplasm (and outside Quality Wheat CRC have DPI. that of other germplasm also been established through providers) to the market. QWCRC GRDC-funded research projects Commercialisation of the is strategically positioned to be complementary to CRC-funded research. involved in these changes in work. In the year under review we The strategy based on the Australia, with its focus on have been successful in applying creation of a company,QW products ready for the market in for and/or setting up and/or Investments Pty (QWIP), to attract the next few years. running the following projects, outside investment to, and involving groups from outside the manage, the development and Quality Farms Australia (QFA) Centre.This again is a longer list commercialisation of Centre includes Quality Wheat CRC, than last year: inventions has continued in a Pulse Australia, the Australian modified form. In the absence of Oilseeds Federation, the Amelioration of Genetic outside funding, the Board Australian Cotton Industry Factors which Result in approved the use of Centre funds Council and the Grains Council Downgrading of Wheat at to progress the WheatRite kit of Australia. QFA has discussed Receival (1996 application for (maximum exposure $135,000). and agreed on the major topics funding by CRC project leader There has been a successful field concerning the implementation Dr Daryl Mares involving trial (test marketing) of the kit. of uniform quality assurance scientists from Queensland News about the test has travelled (QA) protocols.The progress of DPI; project now in progress); widely and it is generating a great QFA was announced by Tom The Chemical and Genetic deal of interest.A survey of Bolton (Chairman) at Grains Basis of Noodle Quality growers gave a 20% response rate Week in Perth (mid-April) where (Project in progress, co- with more than 82% saying they there was general support shown ordinated by CRC program would use the test and pay at for the adoption of QA on-farm. manager Dr Ken Quail and least $6-10 for it.An agreement The accelerated update of our involving scientists from has now been signed with the QA program has now been Victorian Institute for Dryland national distributor of the completed. Interested growers Agriculture (VIDA) and from WheatRite kit, Graintec of will now have access to a SA); Toowoomba. Negotiations have complete QA program for the Flexibility of Wheat Use (1996 continued with Amrad-ICT to forthcoming season.To speed up application co-ordinated by complete a manufacturing delivery,Pulse Australia will CRC secondees Drs John agreement. Production of the first market and support the Wheat QA Oliver and Colin Wrigley, batch of kits has been completed program through their “Great contracted through the Centre, following receipt of an order from Grain”concept.A per capita also involving scientists from the distributor.There have been payment will be made to QWCRC VIDA,Agriculture Victoria, lengthy delays in the provision of for the use of our source SARDI, University of Adelaide, the prototype reader from the materials. It is anticipated that and from Queensland DPI. United States. one thousand growers will adopt This project is now in progress the program within the next as 2.1.5). The Board of the Company has twelve months.A contract with A project to develop high- approved a continuing strategy Pulse Australia has now been protein wheat genotypes for S for the commercialisation of the signed. and W regions (co-ordinated Centre’s intellectual property (IP) by a scientist from SARDI outcomes that are in the form of

70 he Centre continues to Research PROGRAM MANAGERS Tattract and retain high quality Six Program Managers supported staff.As at 30 June 1999, the by deputy program managers Program 1 Professor Don Marshall Centre had 4 full-time and 1 part- continue to efficiently manage Program 2 Mr Bob Cracknell time Headquarters staff. In the day to day running of the addition, there are some 145 Centre’s five research programs. Program 3a Ms Di Miskelly professional research staff Program 3b Dr Nigel Larsen seconded from their employers or Education,Training and Program 4 Dr Ken Quail paid for by the Centre. Their work Communication is central to the activities of The Centre’s Education and Program 5 Dr John Skerritt Centre. The percentages of each of Training program which is spread these researchers’ time allocated across all five programs is to the Centre is listed in Fig 7.1. coordinated by Clare Johnson DEPUTY PROGRAM MGRS whilst the Communications function is coordinated by Helen Program 1 Dr Lindsay O’Brien Warwick. Program 2 Dr Colin Wrigley

Business Management Program 3b Ms Kathy Haigh Alan Ellis is responsible for the Program 4 Dr Mike Sissons financial function, company Program 5 Dr Ferenc Békés secretarial duties, commercialisation of Centre I.P. and management of the wheat quality assurance program.

CRC Headquarters Staff

FIGURE 7.1 SPECIFIED PERSONNEL

Name Contributing Organisation % of working time Role in Centre

Dr William Rathmell CRC Wheat Quality 100% Managing Director Products and Processes

Prof. Don Marshall The University of Sydney 50% Program 1 Manager

Mr Bob Cracknell AWB Ltd 20% Program 2 Manager

Dr Nigel Larsen Crop & Food International 80% Program 3B Manager

Ms Di Miskelly Goodman Fielder Ltd 60% Program 3A Manager The QWCRC Website can be found at: www.wheat-research.com.au Dr Ken Quail BRI Australia Ltd 80% Program 4 Manager

Dr John Skerritt CSIRO Plant Industry 90% Program 5 Manager

Dr Ferenc Békés CSIRO Plant Industry 90% Deputy Manager Program 5

Dr Colin Wrigley CSIRO Plant Industry 20% Deputy Manager Program 2

Dr Lindsay O’Brien The University of Sydney 45% Deputy Manager Program 1

Dr Mike Sissons NSW Agriculture 60% Deputy Manager Program 4

Dr Daryl Mares The University of Sydney 80% Sub-program Leader

71 PUBLICATIONS Sissons MJ, Osborne BG, Hare RA, Sissons SA, Veraverbeke WS, Larroque O, Bekes F, Delcour JA. Jackson R. (1999). Application of the single-kernel (1999). In Vitro polymerisation of wheat glutenin Publications, Public Presentations, Public characterization system to durum wheat testing subunits with inorganic oxidising agents. I. Relations and Communication. and quality prediction. Comparison of ‘Single Step’ and ‘Stepwise’ Cereal Chemistry (S) oxidations of high molecular weight glutenin SCIENTIFIC JOURNALS subunits. Giersch TM, Hill AS, Skerritt JH. (1999) Sissons MJ, Blundell MJ, Hill AS, Skerritt JH. (1998). Journal of Agricultural and Food Chemistry Development of a Panel of Specific Monoclonal Antibodies to N-terminal peptides of low Mr (in press) Antibodies to High Molecular Weight Glutenin subunits of wheat glutenin: 1 Characterisation of Subunits and their application in genetic screening. the antibody response. Veraverbeke WS, Larroque O, Bekes F, Delcour JA. Cereal Chemistry, 76: 380 - 388 Journal of Cereal Science (in press) (1999). In Vitro polymerisation of wheat glutenin subunits with inorganic oxidising agents. II. Lindsay MP,Skerritt JH. (1998). Examination of the Sissons MJ, Hac L, Skerritt JH. (1998).Antibodies to ‘Stepwise’ oxidations of low molecular weight structure of the glutenin macropolymer in wheat N-terminal peptides of low Mr subunits of wheat glutenin subunits and a mixture of high-and low flour and doughs by stepwise reduction. glutenin: 2. Detection of subunits encoded by molecular weight glutenin subunits. Journal of Agricultural and Food Chemistry, different loci. Journal of Agricultural and Food Chemistry 46, 3447 - 3457 Journal of Cereal Science (in press) (in press)

Lindsay M P,Skerritt J. (1999). Skerritt JH, Hac L, Bekes F. (1998). Verity CK, Hac L, Skerritt JH. (1999). Immunocytochemical localization of gluten Depolymerization of the gluten macropolymer Development of a field ELISA for detection of proteins uncovers structural organization of the during mixing: 1. Changes in levels, molecular alpha-amylase in preharvest-sprouted wheat. glutenin macropolymer. weight distribution and overall composition. Cereal Chemistry, (in press) Cereal Chemistry (Submitted) Cereal Chemistry, 76: 395 - 401 Zhao XC, Sharp PJ. (1998) Production of all eight Lindsay M P,Tamas L,Appels R, Skerritt J H. (1999). Skerritt JH, Hac L, Lindsay MP,Bekes F. (1998). genotypes of null alleles at ‘waxy’ loci in bread Direct evidence that the number and location of Depolymerization of the gluten macropolymer wheat,Triticum aestivum L. cysteine residues affect glutenin polymer during mixing: 2. Differences in the retention of Plant Breeding, 117 : 488 - 490 structure. specific glutenin subunits. Journal of Cereal Science (Submitted) Cereal Chemistry, 76: 402 - 409 FARM/INDUSTRY JOURNALS Bekes F, Gras PW. In vitro studies on gluten Mohammadkhani A, Stoddard FL, Marshall DR. Skerritt JH, Heywood RH. (1999). A 5-minute field protein functionality. (1998). Survey of amylose content in Secale test for on-farm detection of pre-harvest Cereal Foods World (in press) cereale,Triticum monococcum,T. turgidum and T. sprouting in wheat. tauschii. Crop Science (submitted) Johnson C, Ronalds J, Hall G. (1999). Choosing Journal of Cereal Science 28: 273 - 280. wheat to meet market demands. Solomon RG,Appels R. (1998). Stable, high level Farming Ahead, 85: 47 - 48 Mohammadkhani A, Stoddard FL, Marshall DR, expression of a type I antifreeze protein in Uddin MN, Zhao X. (1999). Starch extraction and Escherichia coli. Johnson C, Hall G. (1999). Prime Hard Wheat - amylose analysis from half seeds. European Journal of Biochemistry (sub) Increasing grain protein levels for export. Die Stärke/Starch 51: 62 - 66. Farming Ahead, 86: 46 - 47 Stoddard FL. (1999) Variation in grain mass, grain Mohammadkhani A, Stoddard FL, Marshall DR. nitrogen, and starch B-granule content within Johnson C,Webley D, McKinnon D. (1999). (1999). Amylose content in segregating wheat heads. Manage on-farm storage for a market edge. populations of einkorn, emmer and rye. Cereal Chemistry 76: 139 - 144 Farming Ahead, 90: 59 -63 Die Stärke/Starch 51: 66 - 73. Stoddard FL. (1999). Survey of starch particle-size Kerr N. Quality Assurance: (1997) Quality Richardson E, Kaiser A. (1999) Physical distribution in wheat and related species. Assurance: Grain farm pilot studies begin. properties of frosted wheat and its nutritive value. Cereal Chemistry 76: 145 - 149 Australian Grain,Vol 7: No 2. p61 Australian Grain,Vol 9, No 3: 28. Uthayakumaran S, Gras PW, Stoddard FL, Bekes K. Kerr N. (1998) Wheat growers trial on-farm Shariflou MR, Sharp PJ. (1998). A polymorphic (1999) Effect of varying protein content and quality assurance. microsatellite in the 3’ end of waxy genes of glutenin-togliadin ratio on the functional prperties Australian Grain, Vol 7: No 6. p34 wheat (Triticum aestivum). of wheat dough. Plant Breeding, 118: 275 - 277 Cereal Chemistry 76: 389 - 394 Lafiandra D, Masci S, Blumenthal C,Wrigley CW. The formation of glutenin polymer in practice. Cereal Foods World (in press) PATENT PORTFOLIO Mrva K, Mares D. (1999). Cool temperature Title Application No Country Filing Date treatment of intact plants or detached tillers stimulates. Expression of Late Maturity a-Amylase Discrimination of glutenin subunits PP5548 Australia 28/08/98 in Wheat. Detection of preharvest sprouting in cereal grains PP7058 Australia 11/11/98 Euphytica, (in press) Method for identifying useful polymorphic markers Australia Waiting Mrva K, Mares D. (1999). Regulation of high pI a- Food colouring and method for producing same PCT/AU99/00193 International 19/03/99 amylase synthesis in wheat aleurone by a gene(s) located on chromosome 6B. Euphytica, 109: 17 - 23

TRADE MARK PORTFOLIO O’Brien L, Sharp P,Stoddard F. (1999). New releases - Wheat varieties target niche markets. Title Application No Country Filing Date Farming Ahead, 89 : 59 - 60

WHEATRITE in Class 1 771211 Australia 24/08/98 Rathmell WG,Wrigley CW. (1998).Wheat quality WHEATRITE in Class 1 1004419 Canada 05/02/99 improvement via the work of Australia’s Quality Wheat Cooperative Research Centre. WHEATRITE in Class 1 1063858 European 03/02/99 Cereal Foods World,Vol. 44, 363 - 366 WHEATRITE in Class 1 75/637035 USA 10/02/99

© Quality Assurance Program

72 Skerritt JH, Heywood RH, Ronalds J, Johnson C. Blanchard CL, Rylatt D, Manusu HP,Wrigley CW, Li X, DePalo A, Ross DS, Dines J, O’Brien L, Shah (1999) Trials show pre-harvest test works well in Gras P,Skerritt JH, Bekes F. Preparation of a SH, Brown G, Bell J, Bariana H.Test bake the field. model dough with purified protein fractions. In performance of soft biscuit wheat breeding lines Australian Grain,Vol 9, No 3: 38 - 40 Cereals ’98. Proc. 48th Australian Cereal grown in Northern NSW. In Cereals ’98. Proc. Chemistry Conference, Cairns,Australia. 17 - 20 48th Australian Cereal Chemistry Conference, Skerritt J. (1998). On-farm testing. Pre-harvest August 1998: 17 - 21. Cairns,Australia. 17 - 20 August 1998: 238 - 240. test can help boost returns. Farming Ahead, 81: 57-58 Cornish GB, Bekes F, Larroque O,Appels R. The Lindsay MP,Tamas L,Appels R, Skerritt JH. Subunit relationship between allelic composition of cysteine residue location affects glutenin Verrell A, Doyle D. (1999). Nitrogen - Simplified glutenin subunits & functional properties. In macropolymer structure. ASBMB/ASPP nutrient budgeting in northern regions. Cereals ’98. Proc. 48th Australian Cereal Conference. Adelaide,Australia. 28 September to Farming Ahead, 88: 58. Chemistry Conference, Cairns,Australia. 17 - 20 1st October 1998. August 1998: 536 - 539. Wrigley CW, Bekes F. Glutenin-protein formation Lindsay MP,Tamas L, Hines E, Craig S,Appels R, during the contimuum from anthesis to Ellis A, Cracknell RL, Heywood R, Skerritt JH.A Skerritt JH. Microscopical examination of the processings. simple test card for rapid testing of alpha-amylase glutenin macropolymer structure in wheat flour Cereal Foods World (in press) in rain-affected grain. ICC Conference in Valencia, doughs. In Cereals ’98. Proc. 48th Australian Spain. June 1999. Cereal Chemistry Conference, Cairns,Australia. 17 Wrigley CW, Rathmell WG. (1999). Quality - 20 August 1998. 59 - 62. wheat for Australia; the achievements of the Ellis A, Heywood R, Skerritt JH. Use of the Quality Wheat Cooperative Research Centre. Wheatrite test card to minimise the effects of rain Marshall DR, Shah SH, O’Brien L, Boyacioglu H. Food Australia, 51: 152 - 153 damage at harvest. ICC Conference in Valencia, Quality variation among soft wheats derived from Spain. June 1999. the CIMMYT program. In Cereals ’98. Proc. 48th Wrigley, C.W. (1999). Methods for establishing Australian Cereal Chemistry Conference, Cairns, distinctness of cereal-grain genotype in cultivar Fearn T, Osborne BG. Prediction of flour water Australia. 17 - 20 August 1998. 241 - 243. registration. absorption from other flour properties. In Cereals Plant Varieties and Seeds, (in press) ’98. Proc. 48th Australian Cereal Chemistry McCarthy B, Giersch TM, Skerritt JH, Hill AS. Conference, Cairns,Australia. 17 - 20 August 1998: Antibody Engineering to Alter Antibody Specificity. Wrigley CW. (1999). Potential methodologies and 439 - 442. Lorne Protein Conference. 7th February 1999. strategies for the rapid assessment of feed-grain quality. Gianibelli MC, Larroque OR, Chan P,Margiotta B, McCarthy BJ, Giersch TM, Skerritt JH, Hill AS. Aust. J.Agric. Research, 50 (5): 789 - 805 De Ambrogio E, MacRitchie F, Lafiandra D. Effect Antibody engineering to alter recognition of highly of allelic variants at the GLI-1/GLU-3 and GLI-2 homologous proteins. Advances in Diagnostic Wurst M, Johnson C. (1999) Nitrogen - Early loci on dough mixing properties. 9th International Technologies Conference. Melbourne,Australia. nutrition builds grain protein. Wheat Genetic Symposium. Canada. 2nd August April 1999. Farming Ahead, 88 : 55 - 57 1998. Mohammadkhani A, Stoddard FL, Marshall DR. Gras PW, O’Riordan B. Why wheat quality (1999). Starch extraction and amylose analysis CONFERENCE PAPERS changes in storage. In Proceedings of the from half seeds. Proceedings of the Eleventh Allen H,Angus J, Oliver J. High quality, high Australian Postharvest Technical Conference, Australian Plant Breeding Conference,Adelaide 2: protein wheat in southern Australia. Canberra. 26 - 29 May 1998: 259 - 262. 261-264. 48th Australian Cereal Chemistry Conference, Cairns,Australia. 17 - 20 August 1998. Hill AS, Giersch TM, Loh CS, Skerritt JH. Murray DJ, Bekes F, Gras PW, Copeland L, Savage Recombinant antibodies in agricultural AWJ,Tatham AS. Hydrogen bonding and the Appels R. Molecular Breeding: exploiting immunodiagnostics. 4th Asia Pacific Conference structure/function relationships of wheat flour biotechnology in developing improved cereals. for Agricultural Biotechnology, Darwin,Australia. gliadins. In Cereals ’98. Proc. 48th Australian Invited paper to be presented at the:AACC 13 - 16 July 1998. Cereal Chemistry Conference, Cairns,Australia. 17 Conference, Minneapolis. USA. July 1998. - 20 August 1998. 12 - 16. Hocking A, Berghofer L, Jansson E, Miskelly D. The Batey IL, Cornish G, Heiskanen P. Effects of mycology of flour milling. Australian Society for O’Brien L, Shah SH, Brown G, Bell J, Bariana H, interactions between protein and starch on Microbiology Conference. Hobart,Tasmania. 28 Dines J, DePalo A, Li X. Relationships between viscosity measured by the Rapid Visco Analyser. In September 1998. small and large scale quality test values among soft Cereals ’98. Proc. 48th Australian Cereal wheat breeding lines grown in northern NSW. In Chemistry Conference, Cairns,Australia. 17 - 20 Johnson MC,Wrigley CW, Rathmell W. Research Cereals ’98. Proc. 48th Australian Cereal August 1998: 367 - 371. achievements to benefit the Australian wheat Chemistry Conference, Cairns,Australia. 17 - 20 industry: the work of the Quality Wheat August 1998. 236 - 237. Batey IL. Thermal analysis of wheat starch with Cooperative Research Centre. In Cereals ’98. different granule bound starch synthase alleles. Proc. 48th Australian Cereal Chemistry Osborne BG. Improved NIR prediction of flour 48th Australian Cereal Chemistry Conference, Conference, Cairns,Australia. 17 - 20 August 1998: starch damage. In Cereals ’98. Proc. 48th Cairns,Australia. 17 - 20August 1998. 529 - 531. Australian Cereal Chemistry Conference, Cairns, Australia. 17 - 20 August 1998. 434 - 438. Bekes F, Gras PW. In vitro studies on gluten Lafiandra D, Masci S, Blumenthal C,Wrigley CW. protein functionality. AACC Conference, The formation of glutenin protein in practice. Partridge MAK, Blundell MJ, Skerritt JH. Antibody Minneapolis. USA. July 1998. AACC meeting, Minneapolis. USA. 13 - 17 probes for unreduced glutenins. In Cereals ’98. September 1998. Proc. 48th Australian Cereal Chemistry Bekes F, Larroque O, Hart P,O’Riordan B, Miskelly Conference, Cairns,Australia. 17 - 20 August 1998. D, Baczynski M, Osborne B,Wrigley CW. Non- Larroque OR, Islam N, Bekes F. Comparison 35 - 40. Linear behaviour of grain and flour blends made between electrophoretic and chromatographic from dissimilar components. In Cereals ’98. Proc. methods for the analysis of gluten proteins during Plaut Z, Blumenthal C, Gras PW,Wrigley CW. 48th Australian Cereal Chemistry Conference, grain development. Australian Electrophoresis Drought stress and wheat quality. In Cereals ’98. Cairns,Australia. 17 - 20 August 1998: 123 - 127. Society. 5th Annual Conference. Macquarie Proc. 48th Australian Cereal Chemistry University, Sydney,Australia. 15 - 16th October Conference, Cairns,Australia. 17 - 20 August 1998. Berghoffer LK, Jansson EJ, Hocking AD. 1998. 63 - 66. Comparison of Methods for the Detection of Coliforms and E. coli in Food samples.

73 Plaut Z, Blumenthal C, Gras PW,Wrigley CW. Sissons MJ, Osborne BG, Sissons SA, Jackson R, Turner NE, Bason ML, Uthayakumaran S, Bekes F, Variations in dough quality due to the effects of Hare RA, McKenzie EA. Application of the single Wrigley CW, Blakeney AB. Measuring gluten water stress during grain filling. 1998 AACC kernel characterisation system to durum quality quality in flour - A novel method using the Rapid Meeting, Minneapolis, U.S.A. and semolina mill yield prediction. In Cereals ’98. Visco Analyser. 1998 AACC Annual Meeting. Proc. 48th Australian Cereal Chemistry Minneapolis, USA. 13 to 17 September 1998. Rathmell WG,Wrigley C. Research achievements Conference, Cairns,Australia. 17 - 20 August 1998. to benefit the Australian wheat industry; the work 140 - 144. Turner NE, Bason ML, Uthayakumaran S, Bekes F, of the Quality Wheat CRC Limited. 1998 AACC Wrigley CW, Blakeney AB, Zhu J, Huang S, O’Brien Meeting, Minneapolis, U.S.A. Sissons MJ, Osborne BG, Sissons SA, Hare RA, L. Using the rapid visco analyser to measure Jackson R. Durum wheat selection using the single wheat-gluten flour quality. In Cereals ’98. Proc. Rathmell WG. Options for the commercialisation kernel characterisation system.Australian Plant 48th Australian Cereal Chemistry Conference, of improved grains. GCA-GRDC Conference Breeding Conference,Adelaide,Australia. 19 - 23 Cairns,Australia. 17 - 20 August 1998. 348 - 351. Proceedings, Progressing Grain Crop Improvement April, 1999. for a New Millennium. Canberra,Australia. 8th Uthayakamaran S, Southan M, Larroque O, Bekes F. September 1998. 32 - 34. Skerritt JH, Hac, L, Heywood R, Kooij P,Sissons MJ, Comparison of the size of wheat endosperm Ellison F, Kammholz SJ. Oliver J. Genetic and proteins by SE-HPLC, multi-stacking SDS-PAGE Rema G,Yun H, Quail K, Caldwell RA. biochemical studies of varietal interchangeability at and FFF. In Cereals ’98. Proc. 48th Australian Fractionation and reconstitution techniques to high protein levels. In Cereals ’98. Proc. 48th Cereal Chemistry Conference, Cairns,Australia. 17 study the effects of flour components on noodle Australian Cereal Chemistry Conference, Cairns, - 20 August 1998. 74 - 78. quality. In Cereals ’98. Proc. 48th Australian Australia. 17 - 20 August 1998 380 - 385. Cereal Chemistry Conference, Cairns,Australia. 17 Uthayakumaran S, Gras PW, Bekes F, Gianibelli C, - 20 August 1998. 193 - 195. Skerritt JH. (1998). Improved wheat utilisation in Laroque O,Appels R. Altering protein content and developing countries: Research needs and composition in small-scale functional studies. 9th Safari-Ardi M, Phan-Thien N,Tanner RI. opportunities in postharvest wheat product International Wheat Genetic Symposium. 2 - 7 Elongational, viscometric and high-shear-strain quality. Proceedings of the 1997 GASGA August 1998. stress relaxation properties of wheat flour doughs. Executive Seminar (Group for Assistance on 48th Australian Cereal Chemistry Conference, Systems relating to Grain After Harvest),Arawang Uthayakumaran S, Gras PW, Bekes F. A systematic Cairns,Australia. 17 - 20 August 1998. Press, Canberra,Australia. study of the wheat storage proteins and their functionality. In Cereals ’98. Proc. 48th Australian Shah SH, O’Brien L, Brown G, Bell J, Bariana H, Skerritt JH, Hill AS, Heywood R,Wesley I,Wrigley Cereal Chemistry Conference, Cairns,Australia. 17 Dines J, De Palo A, Li X. Development of Rust C, Bekes F, Gras PW. “Stored product quality - 20 August 1998. 150 - 155. Resistant Soft Biscuit Wheats for Northern standards” 7th International Working Conference Australia. Australian Plant Breeding Conference. on Stored-product protection, Beijing, China. Uthayakumaran S, Safari-Ardi M, Phan Thien N, Adelaide, 19 - 23 April 1999. October 1998. Bekes F. Effect of varying protein content and glutenin-to gliadin ratio on elongational properties Shah SH, O’Brien L, Gras PW, Li X, De Palo A, Skerritt JH, Sissons MJ, Hill AS, Blundell MJ, Hac L. of wheat doughs. In Cereals ’98. Proc. 48th Ross DS, Dines J. Heritability of small scale test Low molecular weight glutenin sequence families: Australian Cereal Chemistry Conference, Cairns, procedures used in soft wheat evaluation. In A new way of classifying these major gluten Australia. 17 - 20 August 1998. 83 - 86. Cereals ’98. Proc. 48th Australian Cereal components. In Cereals ’98. Proc. 48th Australian Chemistry Conference, Cairns,Australia. 17 - 20 Cereal Chemistry Conference, Cairns,Australia. 17 Uthayakumaran S,Wesley IJ, Bekes F, Osborne BG, August 1998. 234 - 237. - 20 August 1998. 53 -58. Skerritt JH. Near infrared spectral differences between gliadin and glutenin proteins. In Cereals Shah SH, O’Brien L, Grown G, Bell J, Dines J, De Skylas DJ, Blumenthal C, Larroque O,Wrigley CW, ’98. Proc. 48th Australian Cereal Chemistry Palo A and Li X. Development of rust resistant Bekes F, Gras PW, Copeland L Rathmell W. Heat- Conference, Cairns,Australia. 17 - 20 August 1998. soft biscuit wheat for northern Australia. stress during grain filling. 48th Australian Cereal 79 - 82. Australian Plant Breeding Conference. Adelaide, Chemistry Conference, Cairns,Australia. 17 - 20 Australia. 19 - 23 April 1999. August 1998. 91 -95. Wrigley CW. 1998. Contributions by Australians to grain quality research. In:“The Australian Shah SH, Stoddard FL, O’Brien L, Marshall DR. Skylas DJ,Walsh BJ, Harry J, Nouwens A, Grains Industry”. Proceedings of a workshop.AB Water-use efficiency of addition and translocation Blumenthal C, Larroque O, Bekes F,Wrigley CW, Blakeney and L O’Brien (Eds). Royal Aust. Chem., lines of Rye Chromosome 2 in three wheat Copeland L. Changes in grain-protein composition Instit., Melbourne.Australia. (in press). cultivars. Australian Plant Breeding Conference. due to heat stress of immature wheat. Australian Adelaide,Australia. 19 - 23 April 1999. Electrophoresis Society Meeting at Macquarie Wrigley CW, Bekes F. The significance of glutenin- University. Sydney,Australia. 15 - 16th October protein formation during the continuum from Shariflou MR, Sharp PJ. A polymorphic 1998. anthesis to processing; discussion opener. AACC microsatellite in the 3’ end of waxy genes of Conference, Minneapolis. July 1998. wheat (Triticum aestivum). Wheat Genetics Southan MD, Batey IL, MacRitchie F. Fractionation Symposium. Canada. 2 August 1998. of wheat endosperm proteins by flow FFF. Field Wrigley, C.W. (1999). Australian experiences in Flow Fractionation Conference, Salt Lake City, carrying research innovations to world markets. Singh J, Sharp P,Blundell MJ, Skerritt JH. antibody Utah. 8 - 11 February 1998 and 48th Australian In:“Innovations from Research to Companies in probes for non-storage proteins and mapping of Cereal Chemistry Conference, Cairns, Qld, the Food Sector”. Report of the European Union wheat chromosomes. In Cereals ’98. Proc. 48th Australia. 17 - 20 August 1998. ADAPT Program on a Conference held on March Australian Cereal Chemistry Conference, Cairns, 11, 1999, in Trolleholm, Sweden. Swedish University Australia. 17 - 20 August 1998. 46 - 52. Stoddard FL. Starch B-granule content : an of Agricultural Sciences, Uppsala, Sweden. 29-34. endosperm - determined trait. Ninth international Singh J, Skerritt J. Antibody development to non- Wheat Genetics Symposium, Saskatoon, Canada. 2 Zhao XC, Shariflou MR, Good G, Sharp PJ. gluten protein markers for wheat chromosomes. - 7 August 1998.Vol 4: 273-275. Developing waxy wheat cultivars:Wx null alleles Australian Plant Breeding Conference. Adelaide, and molecular markers. Proceedings of the 9th Australia. 19 - 23 April 1999. Stoddard FL. Starch B-granule content: an International Wheat Genetics Symposium,August endosperm-determined trait. Australian Plant 1998. Saskatoon, Canada. 1: 254-256. Sissons MJ, Batey IL, Hare RA, Egan N.Tetraploid Breeding Conference. Adelaide,Australia. 19 - 23 wheat - a potentially useful resource for the April 1999.Vol 2: 174-175. Zounis S, Quail KJ,Wootton M. Evaluation of genetic improvement of durum quality. In Cereals physical dough tests for assessment of frozen ’98. Proc. 48th Australian Cereal Chemistry dough stability. In Cereals ’98. Proc. 48th Conference, Cairns,Australia. 17 - 20 August 1998. Australian Cereal Chemistry Conference, Cairns, 145 - 149. Australia. 17 - 20 August 1998. 204 - 208.

74 CRC TECHNICAL REPORTS BOOKLETS AWARDS CRC Project Report No 13. Heywood R, Skerritt Allen H. (Ed) (1999). Australian Prime Hard J. Evaluation of Immunochromatography Devices. Wheat in South-Eastern Australia. “A Growers’ During the year under review the Centre July 1998. (Confidential). Guide”. Published by NSW Agriculture. or Centre staff/secondees received the following awards: CRC Project Report No 14. Symposium - Wheat Wurst M. (Ed) (1999). Managing Wheat for Proteins & Dough Properties. 15th July 1998. Quality. “Farmer Handout”. Published by Primary Industries and Resources S.A. Mr Bob Cracknell, Manager of Program 2, CRC Project Report No 15. Newberry M. became president of the International Cereal Bubbles in Food Conference, 9-11 June 98. Wurst M. (Ed) (1999). Nitrogen Management for Chemists Association. Wheat and Malting Barley. “Farmer Handout”. CRC Project Report No 16. Osborne B, Fearn T, Published by Primary Industries and Resources Blakeney J. On Line Monitoring of Flour Starch S.A. John Ronalds received the RACI Cereal Damage by NIR. October 1998. (Confidential). Chemistry Division Founders Award in THESES recognition of meritorious service to the CRC Project Report No 17. Johnson C. Program Cristina Gianibelli, (1999). New Proteins for cereal industry. Review for Industry. October 1998. Improving Wheat Quality. PhD Thesis, University of Western Sydney, School of Horticulture, Dr Kevin Sheridan, Director, was awarded the CRC Project Report No 18.Wrigley C, Cracknell Hawkesbury, NSW Australia, June 1999. R, O’Brien L, Quail K. International Cereal AO in the 1999 Queen’s Birthday Honours. Chemistry:The 1998 Meeting of the American Xiaochun Zhao, (1999). Molecular and functional Association of Cereal Chemists. October 1998. studies of granule-bound starch synthase in wheat. Dr Chris Hudson, Director, was appointed PhD Thesis,The University of Sydney, NSW, Adjunct Professor in the Faculty of Natural CRC Project Report No 19. Southan M. Pilot Australia, March 1999. Resources (Department of Agriculture and Milling Studies. December 1998. (Confidential) Veterinary Science) at the University of CRC Project Report No 20. Johnson C. Grants Xia Li, (1999). Effects of Protein Composition on relevant to the Wheat Industry - Covering Soft Wheat Quality in Northern New South Queensland. He was also appointed to the Industry, Students and Travel. December 1998. Wales. PhD Thesis,The University of Sydney, Board of the Australia and New Zealand Food Faculty of Agriculture, Plant Breeding Institute, I.A. Authority (ANZFA). CRC Project Report No 21.Allen HM,Wrigley Watson Wheat Research Centre, Narrabri, NSW CW,Apps J. Prime Hard in the South - The 1998 Australia, March 1999. Mr Chris Rath, Dr Rudi Appels, Dr Ferenc Season. Proceedings of a one-day workshop. Békés and Dr Peter Bras from CSIRO Division February 1999. CRC Project Report No 22. Johnson C. NEWSLETTERS of Plant Industry jointly received an award for Workshop: Molecular Technologies for the Wheat Quality Wheat CRC Industry Newsletter. July Excellence in Research from the Chief of the Industry. 19th February 1999. 1997. Issue 1. Division.

CRC Project Report No 23. Larsen N, MacKay F, Quality Wheat CRC Industry Newsletter. John Skerritt was chosen as the 1999 recipient Henderson M,Wilson A. Application of December 1998. Issue 2. of the Bruce Wasserman Young Investigator’s Ultrasound to Dough Processing - Experimental Results. March 1999. (Confidential). PUBLIC SEMINARS Award presented in recognition of outstanding Newberry M, Phan-Thien N,Tanner R, Larsen N. contributions to cereal science in the area of CRC Project Report No 24.Wrigley CW. “Man cannot live by bread alone”. Sydney bioechnology. Innovations from Research in the Food Sector in University Engineering: Meeting Australia’s Needs. Europe: Report on a visit to Sweden. March 1999. Sydney University,Australia. 4th November 1998. CRC Project Report No 25. Li Xia. Test Baking Skylas D. Proteome Analysis of Wheat and effects GRANTS Results for Flour Samples Received from the of heat stress. Australian Proteome Analysis University of Sydney, Plant Breeding Institute, Facility. Macquarie University, NSW,Australia. Additional grant monies were provided by Narrabri. March 1999. (Confidential) 24th June 1999. GRDC during the year for research on:

CRC Project Report No 26. Johnson C. Vacation Wrigley CW. Contributions by Australians to Scholarships 1998/99 - Summer Student Reports. grain quality research. Lecture at Australian Grain Flexibility of Wheat Use April 1999. Industry, 48th Aust Cereal Chemistry Conference. $288,611 Cairns,Australia. 17 - 20 August 1998. CRC Project Report No 27. Cracknell R,Wrigley and C. Tools for Achieving Wheat-Quality Targets. Wrigley CW. Contributions by Australians to Proceedings of a Wheat CRC Workshop. 17th grain quality research. Lecture at the 5th Pacific Amelioration of genetic factors which March 1999. Rim Confrence of AACC. 15 August 1998. result in down-grading of wheat at receival BOOKS OTHER PUBLICATIONS $167,581 O’Brien L, Blakeney AB, Ross AS,Wrigley CW. Richardson E, Kaiser A. Physical properties of (Eds) Book of 590 pages. Cereals ‘98; frosted wheat and its nutritive value for ruminants. Proceedings of the 48th Australian Cereal Media release to local papers and television. 23rd Chemistry Conference. 17 - 20 August 1998. June 1999.

Rathmell W, Bekes F. (1998) Strategy of breeding Ronalds J. (1999). The Art & Science of Flour programs, including genetic transformation, Milling (Video). approach and results in Australia. Proc. 16th ACC Meeting,Vienna.Austria. JW van der Kamp and RN Chibbar, (Eds). 22 - 31.

75 uality Wheat CRC is clearly meeting and (Project 2.2.2 involving AWB Ltd,Agrifood The involvement of researchers and Qexceeding the performance indicators Technology,BRI Australia,Agriculture WA, research managers from commercial required by the Commonwealth Agreement that the Centre for Agribusiness Marketing, Participants in steering Centre projects. * set up the Centre. Progress is reported below NSW Agriculture,Weston’s,among others). against each indicator for the first four years. The examples continue to be too many to Year 1:Participation has been widespread More detail of progress made in the last year is, list fully. across the management of all programs, as of course, to be found in the relevant section of Year 4:Again there are several prominent foreseen in the 1994 CRC Application and this Annual Report. (The indicators have been new projects with cross-site interaction that in the Commonwealth Agreement. grouped together where they have overlapping have been included in the budget. Year 2:One current and one former scope. New criteria - indicated with an asterisk - Meanwhile most of those initiated in industrial scientist became members of the have also been added to reflect the Corporate previous years have continued: Centre’s expanded Senior Management Strategy drawn up in 1998.The first three years’ ! A project (1.4.1) to extend the soft wheat Group. Company Participants renewed their progress reports are as they appeared in last breeding program to the Southern region, commitment despite changes in their three Annual Reports.) (this has cash and in-kind support from organisations such as take-overs, budget Arnott’s Biscuits,involvement from cutting and management reorganisations. 1. COOPERATIVE ARRANGEMENTS Bunge/Defiance (now Goodman Fielder) Research providers pledged to maintain in- and George Weston Foods, and the kind contributions. An appropriate mix of staff, in terms of research is being conducted by the Year 3:Scientists working for commercial disciplines and sub-disciplines, function etc University of Sydney and NSW Participants who are in the Senior and a mix from the participants, Agriculture). Management Group now number three. particularly at the North Ryde, Canberra ! A project (2.1.6) widely supported by One senior commercial scientist is and industry sites.The interchange of industrial Participants to evaluate seconded for 50% of her time to the Centre personnel among different sites within the practical solutions to the control of wheat at this level. High level of representation on Centre. quality in storage. Bunge/Defiance, the Board by commercial Participants Goodman Fielder and George Weston maintained. Year 1:Particularly good examples of cross- Foods have been active in this project Year 4:The previous years’ level of site and cross-discipline mixing are to be which has also involved staff from CSIRO commitment to the management of the found in sub-programs 1.7 (NZ Crop & Plant Industry and from CSIRO Company by the commercial Participants Food,Weston’s,BRI and other participants’ Entomology (Stored Grains Research has continued, despite the merger of two of staff) and 2.3 (Small-scale mixing and Laboratory) them.All participants remain committed to baking research at CSIRO N Ryde ! A project (3.1.5) also widely supported, the overall level of in-kind in the interacting with the breeding program in which came out of a brainstorming Commonwealth Agreement, and to Sydney University - sub-program 1.3 - and session, to study novel approaches to the recovering the earlier shortfall. with Arnott’s). control of mill performance.This is being Year 2:A major example of cross-site and conducted between commercial cross-discipline interchange is in project laboratories (Goodman Fielder) and BRI The effectiveness of the Centre (and its 1.3.2 (the soft wheat germplasm project) Australia. component research and educational which involves staff from all four company ! Special mention should be made of the groups) in interfacing with industry, Participants’ sites, CSIRO North Ryde and “Prime Hard in the South”project which, university and government users of the two sites in Sydney University.Other though not new,received this year very Centre outcomes. examples are too numerous to list fully; the high levels of interest across all Centre project to develop mill systems to control Participants, as well as external Year 1:Industry and university participants starch damage (and hence water organisations. Most notable were CSIRO, and non-participants (overseas companies) absorption and ingredient cost - project NSW Agriculture, GRDC,AWB Ltd, are being involved in the development of 1.6.2) and the project to determine the Weston’s,Incitec fertilizers, Pivot research and business plans. Examples are grain storage factors that influence flour Agriculture, and agencies from Victoria the creation of speciality wheat varieties quality (project 2.3.3) also involved and South Australia. (industry participants and Sydney multiple discipline and site collaboration; ! Quality Assurance on farm (2.2.5) University), research on process control of in the latter case from three CSIRO sites, involves staff from Agriculture NSW, starch damage in mills and machinery for Sydney University and several industrial Goodman Fielder,Agriculture WA, wheat processing (overseas machinery sites. Queensland DPI, NRE Victoria; in addition manufacturers and BRI).The Centre also Year 3:The above examples are continuing; to interaction with Quality Farms Australia participated in the GRDC-funded NIR prominent new projects with such cross-site and its member organisations. Centre. interaction are: Year 2:Again the examples have multiplied. ! Mill microbiology (Project 3.1.4 involving During the past year we have managed the Food Science Australia, BRI Australia, scientific part of a DIST- and wheat industry- Goodman Fielder,Bunge Defiance and The level of participation by industry and funded Wheat Quality Assurance program. It Weston’s); research providers in the functioning of the has involved states and groups not part of ! Extruded products (Project 4.1.9 involving Centre, including the Board and Program the Centre such as the Grains Council of Food Science Australia, Goodman Fielder Management Committees in project Australia, Queensland DPI, Pulse Australia and AWB Ltd) and generation, education, technology transfer and the bulk grain handlers. Quality Wheat ! Quality Wheat for Quality Products Course and applications. CRC Ltd is working with the newly

76 established Co-operative Research Centre The extent of PhD and Honours candidate Invitations to present keynote addresses, for Molecular Plant Breeding centred on involvement in the research activities of invited papers and workshops at influential the Waite Institute in the University of the Centre. conferences. Adelaide. Further links with research groups outside Quality Wheat CRC have also been Year 1:Eight new postgraduate studentships Year 1:The Centre Director has made established through GRDC-funded research started and three undergraduate vacation invited presentations on the work of the projects complementary to CRC-funded students appointed. CRC to the AIFST Annual Conference, and is work.Apart from a Wheat Molecular Marker Year 2:The number of postgraduates currently preparing presentations to three project, we have been successful in working in the CRC has increased, and other conferences. Invited presentations applying for and setting up three projects, Centre staff supervised fifteen.The number have been/are being made to research involving other groups from outside the of CRC Vacation Scholarships enabling bodies outside the CRC and internationally. Centre - the Victorian Institute for Dryland undergraduate students to conduct a small Centre secondees and the Director have Agriculture (VIDA), and SARDI.Another research project in cereal science was participated in farm advisory workshops aspect is the linkage of CRC-funded increased to five.The proportion carried out and in workshops designed to help the research with overseas scientists and in industrial laboratories was also increased allocation of GRDC funding. technologists. In the year under review we (60%).The Centre sponsored an Year 2:Levels of such activity increased, have, for example undertaken to supply Undergraduate Scholar in Agriculture in the with the Centre playing a high-profile role immunoassay-based test-kits to wheat University of Sydney. in the group of international conferences breeders at the Centro Internacional de Year 3:Four former PhD students associated that occurred in Sydney during August and Mejoramiento de Maiz y Trigo (CIMMYT - with the Centre have moved into related September and Canberra in October, Mexico City) as well as Australian Wheat work in industry.The number of namely Cereals ‘96 and Gluten ’96,the Breeders for their use in rapid identification postgraduate students is still fifteen. International Triticii Mapping Initiative, and of quality characters in early breeding lines. Year 4:The number of postgraduate the Eighth Australian Wheat Breeding Year 3:Virtually all the above two years’ students has risen to eighteen (fifteen fully Assembly.The Centre was represented at the examples have continued, and there are funded by the Centre), and two have had International Wheat Quality Conference, now significant additional interactions with their theses accepted during the current Kansas City,USA in May 1997.A CRC old and new collaborators including Food year.Recruitment and financing for at least program manager gave radio interviews Science Australia, Queensland DPI and four new students to start July-December about the growing of Prime Hard Wheat in GRDC.The continuing QA activity through 1999 has been obtained during the year. the southern wheat belt. CRC program and Quality Farms Australia, assures a high project managers as well as the Director profile involvement and uptake of Centre again participated in several GRDC science by the industry at large, and the 2. RESEARCH & RESEARCHERS workshops. increased momentum of our grower An appropriately balanced portfolio of Year 3:The Centre played a high profile role training programs has increased use of our longer term strategic and applied research at the 47th RACI Cereal Chemistry output by Agriculture Western Australia. developed in close association with Conference in Perth (September 1997), the Year 4:Again the above examples continue industry. Managing Director addressed the unabated.We have significant new links conference, and numerous other papers with CSIRO Entomology Division (SGRL), Year 1:The longer-term research goal and posters were given.Two Centre students and new GRDC projects including one on (number 6) has the heaviest allocation of (Surjani Uthayakumaran and Steven high protein wheat genotypes which is a sub-programs contributing to it, and roughly Zounis) were given bursaries to attend the collaboration with the South Australian represents one-third of the Centre’s current conference by the Organisers.The Research & Development Institute (SARDI). activity by this measure. Managing Director was invited to share a In the development of our strategies for Year 2:In agreement with industry,we platform with Norman Borlaug at the ICC commercialisation of our germplasm we defined projects whose basic justification is Symposium “Genetic Engineering in are discussing links with several to enhance background knowledge as Cereals”,Vienna, May 1998 (his place was commercial entities, and have made “long-term”, and concluded that 24% of the eventually taken by Frank Bekes, research links with Hybrid Wheat resources of the centre are actually so representing the Centre), and to address the Australia/Sunprime Seeds and Monsanto deployed, and that the proportion was right. Flour Millers Council Conference in Victoria (USA).Two scientific projects this year have Year 3:The Board and the CRC Committee in September 1997.Alan Ellis (Business resulted in increased use of our outcomes (at the Second Year Review) have approved Manager) played a major role in the Grains by NSW Agriculture.The Quality Farms the balance implicit in the above ratio, Council of Australia Workshop “Quality Australia involvement now includes Pulse which has been maintained. Assurance in the Grains Industry”(July Australia, the Australian Oilseeds Year 4:Consistent with policy,support for 1997). One project leader (Rudi Appels) Federation, the Australian Cotton Industry the longer-term part of the portfolio has and the Managing Director participated in Council, GRDC, grain handlers and the been maintained. Industry Participants have the strategy workshop of the CRC for Grains Council of Australia. taken an increasingly active role in steering Molecular Plant Breeding in June 1998; the the shorter-term part, as a result of their MD was invited to be a member of the higher representation on the Senior Industry Advisory Committee of that Centre. Management Group. Periodic updates on Year 4:The Managing Director was invited project progress have been given to groups to address the GRDC-sponsored “Research of managers and employees from Horizons for Grain Policy Leaders”course in individual commercial Participants. July.He also chaired a session at, and the

77 Centre generally played a major role in Year 4:Dr Kevin Sheridan, a Director was into actual work programs. New examples “Cereals ‘98”in Cairns (August). Other awarded the AO in the 1999 Queen’s (again, this is a random selection from a prominent CRC people were involved – Birthday Honours. Dr Chris Hudson, also a long list) are in the use of centre-derived John Ronalds (received an award) Bob Director,was appointed Adjunct Professor knowledge by one industry participant for Cracknell (became president of the ICC in the Faculty of Natural Resources improving performance of its bakery ovens, and a Director of AACC) and Lindsay (Department of Agriculture and Veterinary and by another for identifying flour batches O’Brien (co-chair of the organising Science) at the University of Queensland. with cake-processing problems. committee), and two CRC students received He was also appointed to the Board of the Year 3:Again the above examples have awards.Also in August we presented several Australia and New Zealand Food Authority continued and the new ones have papers and organised (Colin Wrigley) a (ANZFA). Dr John Skerritt, a Program multiplied even more.As a direct result of symposium at the Annual Meeting of the Manager,was appointed Deputy Director of QWCRC-managed research,AWB Ltd has AACC.The Managing Director was invited to the Australian Centre for International encouraged exports of prime hard wheat address the GCA/GRDC conference: Agricultural Research (ACIAR). He and from the Port Kembla zone.We have “Progressing Grain Crop Improvement for a three other CRC secondees from CSIRO produced and supported new targeted New Millenium”in September and the Division of Plant Industry (Rudi Appels, training courses for growers in Eastern and South Australian Field Crops Development Frank Bekes and Peter Gras) received Western Australia during 1997/8.We have Board in November 1998. Colin Wrigley awards from the Chief of the Division. Dr completed research on new methods for contributed to a conference organised by Nigel Larsen, a Program Manager,was controlling water absorption in bakers’ the European Union in Sweden (March promoted to Team Leader,Food Quality and flours (ie reducing ingredient costs); some 1999) to discuss the commercialisation of Safety,at the NZ Institute for Crop and Food of this produced commercially-valuable food industry research. In the same month Research. Dr Michael Southan, a Centre information being used by Industrial Clare Johnson was invited to participate in postdoctoral fellow joined the milling and Participants. Our pilot milling project the GRDC’s Grain Storage Extension baking science group of BRI Australia. generated useful data for the classification Working Party.We also submitted many of the new variety Diamondbird. papers and posters to the Australian Plant Improvements in flourmills’ quality Breeding Conference in Adelaide (April). Increase in the number of articles assurance (QA) procedures were accepted for publication in leading stimulated by CRC science, resulting in a scientific journals such as: Cereal Science, workshop attended by large numbers of The number and importance of honours Cereal Chemistry,Australian Journal of site-based practitioners.We contributed to and awards bestowed upon Centre staff. Agriculture Research, Plant Molecular the Grains Council of Australia’s workshop Promotions of Centre secondees to more Biology. in July 1997, and joined with other grains senior positions within or outside their Year 1:Publications are in line with the industry groups in establishing Quality organisations*. activities of the participants before the Farms Australia, to further aid the formation of the centre, but in one or two implementation of QA systems on farm. Year 1:Professor D Marshall (Program 3 areas (eg dough behaviour modelling in Centre commercial Participants joined in leader) and Dr G McMaster were elected CSIRO) new activity has been stimulated the evaluation of one of the world’s first fellows of the Australian Academy of which is in press. samples of “waxy”wheat.The uptake, by Technological Sciences and Engineering in Year 2:Greatly increased publication Australian and overseas wheat breeders, of 1995. activity is reported for the year. our diagnostic test (for the rye Year 2:The Chairman was appointed Year 3:Fourteen fully refereed publications chromosome translocation “1B/1R”) has adjunct Professor in the Department of appeared or went to press during the year. been good and they have reported it Agricultural Economics of the University of This is a sharp increase on last year. reliable. New England.The Managing Director was Year 4:The rate of publication in refereed Year 4:Again there has been a continuation appointed adjunct Professor in the Faculty Journals has doubled relative to last year’s of the previous examples, and a raft of new of Agriculture at Sydney University. Dr level. ones, the following being typical. Despite Graeme Robertson, a Director,was elected adverse climatic conditions for the 1998 Fellow of the Australian Institute of season AWB Ltd and growers Agriculture, Science & Technology. Increase in the number of farmers, enthusiastically supported the development Year 3:The Council of the University of New companies, agencies or institutions using of the “Prime Hard in the South”concept, England conferred the title of Emeritus Centre developed concepts and and there was much input from fertilizer Professor on a Centre Director,John Lovett technology. manufacturers.The program of grower- in recognition of his distinguished oriented training courses and the quality academic career.Dr Lindsay O’Brien Year 1:Centre participants and non- assurance program was expanded. (Program 1 deputy manager and project participants (companies, institutes and Evaluation of a larger sample of “waxy” leader) received the F B Guthrie award at research providers) are planning new wheat was conducted by Participants in the the 47th RACI Cereal Chemistry Conference research programs in marker-assisted wheat CRC and by non-Participant companies, in Perth (September 1997) for his breeding and noodle quality,modified and this provided evidence of new outstanding contributions to the science. and/or stimulated by Centre activity.A processing benefits to be derived from this John Oliver,formerly Program 2 manager in through-chain quality assurance system for type of product.The number of diagnostic the Centre was promoted to Program the wheat industry is being developed. tests (for the rye chromosome translocation Leader (cereal products) in NSW “1B/1R”) supplied to Australian and Agriculture. Year 2:All the above examples have turned overseas wheat breeders rose to nearly

78 9000.The WheatRite rain-damage test kit 3. EDUCATION & TRAINING the influence of growing conditions on was evaluated successfully and extensively Increase in the number of PhD and/or wheat quality to farmers in WA, SA, by growers throughout the country and also Masters candidates conducting their Queensland and Victoria. used by breeders to detect germplasm research within the Centre, or through Year 3:We have produced and supported showing the “late maturity α-amylase” universities associated with the Centre. A new targeted Quality Wheat for Quality End defect. future indicator will be the number of PhD Products training courses (Called Quality and Masters degrees awarded. Wheat – Understanding Market Requirements in the West) for growers Increase in the number of articles Increase time spent by Centre Participants throughout Australia during 1997/8, and reporting on wheat quality and advanced and their staff in supervising/co- they have received excellent feed-back processing technologies. supervising/advising students and the value from those attending. placed by employers on Centre PhD, Year 4:The earlier initiatives have Year 1:Television, radio and rural press Masters and Honours graduates. continued, increasing numbers of Quality articles on the CRC at the time of opening; Wheat for Quality Foods courses being national and international newspaper Year 1:Eight new postgraduate studentships given, and a version prepared for using at articles on dietary aspects of wheat quality. started and three undergraduate vacation smaller growers’ assemblies where there are Year 2:Continued coverage in newspapers, students appointed. less resources available.This course has radio and non-learned periodicals, eg Food Year 2:The number of postgraduates now been in all wheat-growing States, Australia, Ground Cover. working in the CRC increased, and fifteen including those not represented in the CRC Year 3:This year’s coverage included the are supervised by Centre Staff. – Queensland,Victoria and South Australia. cropping section of the Stock Journal and Year 3:Four students who have completed There is now a waiting list for the Western Leading Edge bakery and food service their studies are now working in the Australia course, which has become journal and the Annual Wheat Newsletter. industry.The number of postgraduate practically self-supporting.We also co- Year 4:This year there has been a series of students associated with the Centre is sponsored an “Asian Wheat Users and six articles in Farming Ahead, two in fifteen. Markets”course for (Western) Australian Australian Grain, and others in publications Year 4:The number of postgraduate Farmers in August, and have grower groups as diverse as Rural Weekly and Central and students has risen to eighteen (fifteen fully involved in the QA on-farm project. North Burnett Times (Queensland).Also in funded by the Centre), and two have had Food Australia and Cereal Foods World their theses accepted during the current (USA). Support for articles and booklets on year.Recruitment and financing for seven Increase in the number of Honours wheat quality and relevant agronomy has new students to start July-December 1999 students undertaking research projects in resulted in articles widely circulated to has been obtained during the year.Of the the Centre research programs and/or in growers in the Southern and Western wheat recent finishers, three are now working at laboratories of industry partners. belts. the University of Sydney (on Centre related research for which part of the money was Year 1:Three undergraduate vacation raised by us), one is in Agriculture WA, one students appointed. Increase in the number of eminent is at CSIRO Plant Industry,and one at Year 2:The number of CRC Vacation scholars undertaking visits to the Centre. Arnott’s Biscuits.A number of students have Scholarships enabling Honours students to been granted short (3-6 month) extensions conduct a small research project in cereal Year 1:One visiting research fellow from UK to their scholarships to enable them to science was increased to five.The (sub-program 1.6). complete their research.The managing proportion carried out in industrial Year 2:Obtained a GRDC Visiting Fellowship Director has joined the extensive list of laboratories was also increased. Award to finance the visit of Professor Z Centre Staff who spend time supervising Year 3:There were seven CRC Vacation Plaut of the Volcani Institute, Israel. and examining theses. Scholars this year (two worked in industrial Years 3 and 4:The Centre has subsidised laboratories), and there was also an the activities of the Royal Australian (honours listed) Undergraduate Scholar at Chemical Institute’s (RACI) Cereal Increase in the number of grain producers the University of Sydney. Chemistry Division, thereby facilitating the and handlers undertaking short courses Year 4:Eight vacation students were given visits of several prominent scientists from and workshops developed and/or projects this year: three worked in industry overseas.Wim S.Veraverbeke, a visiting PhD sponsored by the Centre. labs (Goodman Fielder,Agrifood student from the Laboratory of Food Technology and Weston’s).One was at BRI Chemistry,Katholieke Universiteit, Leuven, Year 1:Twelve NSW district agronomists and Australia in a project for commercial Belgium spent 2 months at North Ryde, a key agronomy researcher from WA trained bakeries and two were working on optimalising the conditions of the in vitro through CRC sponsorship. WheatRite field trials for commercial polymerisation of glutenin subunits (5.1.1). Year 2:Fourteen district agronomists and validation.The other two had a strong other growers’ advisers (from NSW industry focus; one of them subsequently Agriculture,Agriculture WA and from other negotiated work in a Participant’s State departments) were sponsored to laboratory.The undergraduate scholarship attend the Milling for Non-Millers course at was continued. BRI Australia. Quality Wheat for Quality End Products Courses were prepared and/or presented to give a wider appreciation of

79 Increase in the number of current or Year 4:Concerted effort has been devoted industry groups in establishing Quality potential industry employees undertaking by the Education and Training coordinator Farms Australia, to further aid the training programs developed with Centre in building a suite of resources and implementation of QA systems on farm. involvement. effective links with a broad network of farm Year 4:Most of the above examples have advisers. Our web-site is now up and again continued, strongly in the case of Year 1:One industry employee has running and the Wheat Quality factsheets most examples. New or extended initiatives submitted a Master’s. have proved valuable to extension officers. have included a workshop, convened by Year 3:Five Industry Employees attended a A grain storage CD has been prepared for Daryl Mares,“Late Maturity a-amylase in week-long course “The Chemistry and release in spring and was received most Wheat”, to report on his study of Australian Biochemistry of Grains”organised by the enthusiastically by reviewers nationwide.A breeding material (August 1998 - Program Centre and Sydney University. revised booklet,“Great Grain - Quality 1). Senior representatives attended this from Year 4:Four industry employees and Assurance for Grain Growers”, has been all the Australian Wheat Breeding programs. thirteen students attended the “Wheat produced in a joint initiative of Quality In October 1998, representatives of all four Proteins and Dough Properties”course in Wheat CRC, Pulse Australia and the manufacturing Participants attended a July 1998.We co-sponsored the Crawford Australian Oilseed Federation. It is being forum organised by two of the major Fund “Master Class”on biotechnology in piloted by a number of grower groups research provider Participants to describe agriculture, attended by influential industry around the country so that refinements can the latest results and industry application of staff. In February 1999 we held a workshop be made. the dough rheology work. In March 1999, “Molecular Techniques for Rapid Wheat the workshop,“Tools for Achieving Wheat Breeding”which was extremely well Quality Targets”, was used to promulgate received.A total of 46 industry managers, 4. APPLICATION OF RESEARCH major outcomes of Program 2 to all staff and students attended (including five The degree of adoption and diffusion of Participants’ staff.The Centre co-supported from Agriculture NSW,three from Arnott’s, concepts developed within the Centre into (with Topcrop Australia) the “Managing and three from BRI Australia). In March industry, universities and government users Wheat for Quality”and “Nitrogen 1999 the workshop “Tools for Achieving of the research. Management for Wheat…..”guidelines Wheat Quality Targets”was used to materials produced by SARDI for farmers in promulgate the outcomes of Program 2 to Year 1:Centre participants and non- South Australia.We also supported (with all Participants’ staff.We have prepared a participants (companies, institutes and Paricipants and fertiliser distributors) workshop for July 1999 at which seven research providers) are planning new “Increasing Grain Protein in Southern Crops industry employees have made bookings. research programs in marker-assisted wheat with Topdressed Nitrogen”– a brochure for The Managing Director provided a segment breeding and noodle quality,modified growers in the Northern part of the in the GRDC-sponsored course “Research and/or stimulated by Centre activity.A Southern wheat belt.We also published our Horizons for Grain Policy Leaders”(July through-chain quality assurance system for second industry Newsletter during the year. 1998). the wheat industry is being developed. This document was widely circulated and Year 2:Again the examples have multiplied. described outcomes from several Centre Conceptual areas we have influenced have projects. Increasing relevance and accessibility of included the following, in addition to the industry targeted training programs. above: Research to increase the flexibility of The number of CRC developed methods wheat use; research to understand and and technologies (eg diagnostic kits) used Year 1:A National Certificate Course and an manage the effects of growing and storing by the wheat and related food processing Advanced Certificate Course in areas conditions on flour quality. industries. relevant to the centre are in advanced Year 3:The above examples continue to be stages of preparation. important, but new ones have risen to Year 1:CRC activities in commercial Year 2:Agreement was reached with the prominence.As a direct result of QWCRC- bakeries are beginning to provide University of Sydney to use Centre-designed managed research,AWB Ltd has management aids to process control (sub- modules as part of a MAgr degree which encouraged exports of prime hard wheat program 1.7). New lines of soft wheat are will be attractive to industrial employees for from the Port Kembla zone.We have being made available for commercial whom study time is at a premium.The completed research on new methods for evaluation and a direct contribution is drawing up of the competency standards controlling water absorption in bakers’ being made to the development of suitable for plant bakery operatives was completed flours (ie reducing ingredient costs); some test equipment for use in industry (sub- in collaboration with the National Food of this produced commercially-valuable program 1.3). Possible diagnostic kits for Industry Training Council and DEET. information being used by Industrial rain damage are being studied with a Year 3:Accessibility has been increased by Participants. Our pilot milling project possible commercial partner (2.1). the recruitment of an effective Education generated useful data for the classification Year 2:The progress in the above projects and Training coordinator in the Centre of the new variety Diamondbird. has continued with the development of during the year.A National Certificate in Improvements in flourmills’ quality prototypes of the rain damage kits and the Food Processing – Plant Baking is now assurance (QA) procedures were oven probe.The development of the available.An Advanced Certificate in Cereal stimulated by CRC science, resulting in a Centre’s Intellectual Property portfolio Science for Technical Laboratory Personnel workshop attended by large numbers of includes genes for use in wheat breeding is available by distance learning. site-based practitioners.We contributed to programs, and there are important the Grains Council of Australia’s workshop advances on early generation screening in July 1997, and joined with other grains techniques for use by breeders.

80 Year 3:We have continued development of Year 4:In the year we filed domestically and high-protein wheat genotypes for S and W the rain-damage kit to a simple credit-card internationally (Canada, Europe, Japan and regions ($290,000), for an extension to the format.The uptake, by Australian and the USA) on one patent (food colouring), “Prime Hard in the South”project ($15,000) overseas wheat breeders, of our diagnostic and filed two new patents covering the and for a project entitled “Amelioration of test (for the rye chromosome translocation WheatRite kit and antibodies that Genetic Factors which Result in “1B/1R”) has been good.We have seen discriminate quality-determining wheat Downgrading of Wheat at Receival” some further progress towards the proteins.We have instructed our Patent ($873,286). In addition we extended our commercialisation of the oven probe, and agents on two other pieces of intellectual rôle in the National Wheat Molecular marked development of process control property – a novel food product from waxy Marker program (a strategic initiative of concepts and diagnostic services to reduce wheat and a new method to enhance the GRDC) by matching a salary component in costs in Partners’ bakeries. Our science was use of molecular markers in wheat Program 1 to a GRDC commitment of used by one commercial Participant in breeding.We have registered the trademark $147855 to commence in 1998 to pay for a setting up a new oven installation. WheatRite in Australia, Canada, Europe, the technician working on marker validation. Year 4:Growers throughout the country USA and in other countries. QWIP is now Year 3 saw the commencement of the evaluated the WheatRite rain-damage test operating to commercialise the WheatRite “Flexibility of Wheat Use”project kit successfully and extensively.It was also kit, using Centre funds at present.The first representing a commitment of $1,208,617 provided for evaluation to scientists in actual sales of this kit were made during (like most of the aforementioned projects, France, in Sweden and in the USA.The the year.Activity to seek routes for the over 5 years) by the GRDC.The QA program number of diagnostic tests (for the rye commercialisation of the biscuit and waxy with DIST was finally completed during the chromosome translocation “1B/1R”) wheats, plus other speciality wheats from year,with a final funding of $72,000 being supplied to Australian and overseas wheat Centre science has intensified.We have obtained to ensure the uptake of the breeders rose to nearly 9000.The WheatRite started to distribute our quality assurance procedures developed in industry. rain-damage test kit was also used by system through Pulse Australia.The series of Year 4:A number of new proposals for breeders to detect germplasm showing the confidential project reports (containing additional complementary research have “late maturity a-amylase”defect. Cost know-how IP accessible only to again been accepted by the GRDC.These reductions from the use of our process Participants) has grown markedly this year. add a further $430,000 to the value of the control hardware and software in one research under the management of the bakery were estimated as a $30,000 per Company next year.In addition, the budget annum reduction in product waste and a Increasing level of funding, particularly developed for the core activities of the $45,000 per annum reduction in product from industry, for Centre projects. Centre is about $400,000 above the original giveaway.Our Quality Assurance System was Funding from Participants and from Commonwealth Agreement. developed with others into a pilot Great external investors for the technical and Grain program that is being evaluated by commercial development of Centre leading growers. Food companies within projects*. Increases in the number of articles and outside the CRC tested our waxy wheat published in industry and farming journals as an ingredient in the creation of novel Year 1:Additional commitments of >$1M such as: Food Australia, Food foods. have been obtained from industry and Manufacturing News, Food Engineering, Government to a new wheat quality Australian Farm Journal,Australian Grain, assurance program.There is increased Ground Cover. Establishment of effective mechanisms for financial commitment from an industry protecting and commercialising Centre participant to a speciality wheat-breeding Year 2:Coverage in rural newspapers and Intellectual Property* program in the CRC.A grant of $200000 was non-learned periodicals, eg Food Australia, obtained from NSW State Development for Ground Cover has taken place with Year 3:We have filed two new Australian equipment purchase and for the increased coverage planned. provisional Patents (one withdrawn) and development of the Centre.These items Year 3:This year’s coverage included the are working towards several others.We have represent an overall increase of funding of cropping section of the Stock Journal and established QW Investments Pty Ltd (QWIP) around 10% relative to the Commonwealth Leading Edge bakery and food service to be a partially (minority) owned Agreement. journal. subsidiary of the Centre to attract Year 2:Quality Wheat CRC Ltd has again Year 4:This year there has been a series of investment into the commercial been able to increase the cash and in-kind six articles in Farming Ahead, two in development of Centre Outcomes, and we funding available to it, which has enabled it Australian Grain, one each in Food Australia have reached advanced stages in drawing to strengthen links with bodies other than and Cereal Foods World and others in up contracts for such investment with its twelve Participants. In terms of cash, publications as diverse as Rural Weekly and potential investors.We have developed a GRDC monies and the DIST/industry Central and North Burnett Times business plan for the protection and contributions to the Wheat Quality (Queensland). commercialisation of speciality wheats Assurance Program amounted to about emerging from Centre science. $591,000 and $525,000 respectively. Year 3:The funding under management in the Centre was increased by commitments from GRDC grants for research complementary to that already going on. Notably this was for a program to develop

81 5. MANAGEMENT AND BUDGET continued.The Annual Operating plan was Year 4:Research providers and other Increasing coherence, clarity and finalised and approved by the Board in Participants have shown increased effectiveness of management and financial time for the new budgetary cycle. commitment to achieving the in-kind systems and procedures. Year 4:The preliminary report of the budgets of the Centre.The Senior The timeliness and quality of Centre economic evaluation of the Centre’s Management Group and the Board debated accountability documents and processes. program was received.This study,done new project proposals and project priorities jointly by the Centre and GRDC, involved in time for the new budgetary cycle. Year 1:Complete financial reporting system staff from most of the other commercial Members of the Senior Management Group put in place to satisfy internal and external Participants of the Centre as well as the made visits to commercial Participants to reporting requirements of the Company. research providers.The Senior Management present outcomes and discuss research Reporting timetables all met, and recipients Group and the Board debated new project priorities. satisfied, by the end of the year. proposals and project priorities in time for Year 2:Successful first Audit of the the new budgetary cycle. Company and its first Annual Report and The cost effectiveness of the provision of Annual Operating Plan published, meeting Centre leadership and management all required corporate governance An increasing sense of ownership of services. standards and laws. management outcomes by Centre staff Year 3:Successful two phase Second Year and participants. Year 1:Management costs and staffing Review with a panel of distinguished levels below those foreseen in scientists external to the Centre and with Year 1:Approval from Program Leader to Commonwealth Agreement and below 5% the CRC Committee chairman, Dr Geoffrey Board level of the first Corporate Strategy of overall budget. Vaughan and Secretariat. Successful second document. Research provider participants Year 2:Staffing levels remain as low as Audit of the Company and its second agree to substantial reallocations of in-kind before, and inadequate for communication Annual Report and Annual Operating Plan resources to facilitate Centre objectives, for and commercialisation activities. published, meeting all Board-required example wheat breeder and Consortium Consideration of increased resourcing to corporate governance standards and laws. personnel from NSW Agriculture and cover these is begun. New project structure Year 4:Again we had a successful third Sydney University,Intellectual Property implemented which removes two tiers from Audit of the Company and its third Annual searching facilities from industrial Centre management structure. Report and Annual Operating Plan were participants. Ready acceptance of Year 3:Management staffing has remained published, meeting all Board-required and redirection of specific programs in as last year,and communication and Commonwealth-required corporate response to Centre management commercialisation activities have been governance standards and laws. (examples; sub-programs 1.3, 1.5, 2.3, 2.4, dealt with as before. Plans have been made 3.1). to expand staffing levels as part of QWIP Year 2:New program structure increases (when investment is in place) without The level of transparency and timeliness of transparency of decision making process, adversely affecting Centre overheads. resource allocation and management by putting related projects under the same Year 4:Staffing levels at head office have decisions. manager.Project priorities and new project remained as last year,and existing staff have proposals were debated in open forum dealt with communication and Year 1:Budgetary allocations for the second involving most Centre secondees, and commercialisation activities.We have had year of the Centre’s life established by finalised by the Centre’s expanded Senior an Education and Training co-ordinator Program Leaders, modified and then agreed Management Group.An individual working for the full year for the first time. at Board level (as the Annual Operating economic evaluation of projects was Plan) essentially within a three-month begun. cycle. Year 3:The new program structure is now THE OVERALL CENTRE Year 2:New program structure increases fully in place, which increases the The strength of the Centre identity and transparency of decision making process, transparency of decision making process, the commitment of the people who are by putting related projects under the same by putting related projects under the same involved in it. manager.Project priorities and new project manager (who is now provided with a proposals were debated in open forum deputy). Project priorities and new project Year 1:High attendance by all participants’ involving most Centre secondees, and proposals were debated by an expanded staff at CRC workshops and meetings and finalised by the Centre’s expanded Senior Senior Management Group, and finalised by support for the CRC by their Board Management Group.An individual the Centre’s management.This process was representatives indicates strong continuing economic evaluation of projects was faster than last year’s, yet there were no commitment to the Centre. begun.Annual Operating plan finalised and significant problems of transparency. Year 2:The same continues. Commercial approved by the Board in time for new Participants renew their commitment budgetary cycle. despite take-overs, budget cutting and Year 3:Project priorities and new project management reorganisations. Research proposals were debated by an expanded providers pledge redistributed and Senior Management Group (including maintained in-kind contributions again. Program Managers’ deputies), and finalised Year 3:Quantitative measures of the by the Centre’s management.An individual commitment of Participants to the Centre economic evaluation of projects was remain high at all levels.We have budgeted

82 for increased in-kind contributions again, The improved capacity of the wheat and process control hardware and software in and Board, management, and program related food industries to produce one bakery were estimated as a $30,000 per meetings continue to be well attended. products of specific quality and increased annum reduction in product waste and a Overall cash from participants is also value for domestic and international $45,000 per annum reduction in product increased, relative to the Commonwealth markets. giveaway. agreement. Year 4:The above measures continue to Year 2:Specific quality germplasm and show that levels of identity and genes identified and means for introducing The extent to which industry supported commitment remain unabated. Increased them into varieties rapidly established. research in the Centre is integrated with publicity through articles, newsletters, Development of prototypes of the rain education and the extent to which project distribution of videos etc has improved the damage kit and the oven probe. CRC material is used in teaching and training. profile of the Centre in the wider activities in commercial bakeries are community. beginning to provide management aids to Year 1:Sub-program 2.6 and related work process control (sub-program 1.7). are producing data which will be directly Year 3:We have continued development of applied to the grower education parts of The esteem with which the CRC for the rain-damage kit to a simple credit-card program 3 (3.1). Quality Wheat Products and Processes is format.The uptake, by Australian and Year 2:In the program reorganisation, all held nationally and internationally. overseas wheat breeders, of our diagnostic education and training projects are co- test (for the rye chromosome translocation managed with the scientific work of the Year 1:Renewed interest in participating in “1B/1R”) has been good.We have seen Centre (in new Programs 2, 4 and 5). CRC programs has been expressed by a some further progress towards the Year 3:There has been progress especially number of research providers in States not commercialisation of the oven probe, and with the outcomes from the QA work and currently taking part (Victoria, marked development of process control the Prime Hard in the South project, in Queensland). concepts and diagnostic services to reduce establishing specific programs to transfer Year 2:Above organisations now working in costs in Partners’ bakeries. One commercial the technology to the users as part of the Centre projects.The CRC and GRDC Participant in setting up a new oven Education and Training function. secretariats encourage the Centre to work installation used our science.We developed Year 4:New or extended initiatives have closely with other CRC’s on projects that plans for launching new wheats with included a workshop, convened by Daryl they sponsor.Overseas companies, research improved properties in the period 2000 - Mares,“Late Maturity a-amylase in Wheat”, to organisations and scientists express interest 2005. In terms of grower benefits these report on his study of Australian breeding in collaboration with the Centre. projects mean better quality wheats for material (August 1998 - Program 1). Senior Year 3:We initiated closer collaborations specific products, such as noodles, biscuits representatives attended this from all the with the CRCs for Molecular Plant Breeding etc., reduced risk of rain damage. Australian Wheat Breeding programs. In and International Food Manufacture and Year 4:Again there has been a continuation March 1999, the workshop,“Tools for Packaging Science, and have received initial of the previous examples, and a raft of new Achieving Wheat Quality Targets”, was used inquiries about research collaboration from ones, the following being typical. Despite to promulgate major outcomes of Program three multinational companies (Europe adverse climatic conditions AWB Ltd and 2 to all Participants’ staff.The Centre co- and United States-based). growers continued to support the supported (with Topcrop Australia) the Year 4:Contracts for research collaboration development of the “Prime Hard in the “Managing Wheat for Quality”and “Nitrogen have been signed with an United States- South”concept.The program of grower- Management for Wheat…..”guidelines based multinational. New research oriented training courses and the quality materials produced by SARDI for farmers in programs have been developed or have assurance program was expanded. Our South Australia.We also supported (with been started with the non-Participant States quality assurance system was developed Paricipants and fertiliser distributors) (Queensland,Victoria and South Australia). with others into a pilot “Great Grain” “Increasing Grain Protein in Southern Crops The Managing Director has been appointed program that was evaluated by leading with Topdressed Nitrogen”– a brochure for to the Industry Advisory Committee of the growers. Evaluation of a larger sample of growers in the Northern part of the CRC for Molecular Plant Breeding.The “waxy”wheat was conducted by Southern wheat belt. Our quality assurance Managing Director was invited to address Participants in the CRC and by non- system was developed with others into a the GRDC-sponsored “Research Horizons for Participant companies.This provided pilot “Great Grain”program that is being Grain Policy Leaders”course, the evidence of new processing benefits to be evaluated by leading growers. Outcomes GCA/GRDC conference:“Progressing Grain derived from this type of product and its from the storage and frosted wheat projects, Crop Improvement for a New Millenium” potential as an ingredient in the creation of for example, are providing enhanced and the South Australian Field Crops novel foods.The number of diagnostic tests extension information. Development Board. Farmer groups around (for the rye chromosome translocation the country are seeking closer interaction “1B/1R”) supplied to Australian and with the Centre. overseas wheat breeders rose to nearly 9000.The WheatRite rain-damage test kit was evaluated successfully and extensively by growers throughout the country and also used by breeders to detect germplasm showing the “late maturity a-amylase” defect. Cost reductions from the use of our

83 The extent to which the Centre is keeping pace with or, indeed, leading international scientific and technological progress.

Year 1:The majority of sub-programs in the Centre appear to have few,if any,national or international competitors and are thus largely “front-runners”. Equivalent programs exist in other countries corresponding to sub-programs 1.1-4 and 2.1 and 2.3-6 but they are not focussed on Australian Wheat. Year 2:The following new or developing collaborations with international groups indicate our level of international competitiveness:Work with European based scientists on dough protein components; agreement with a Japanese machinery manufacturer to install an instrument in the BRI Australia Pilot Mill; negotiations with a European machinery manufacturer about a joint project to develop new equipment; supply immunoassay-based test-kits to CIMMYT,Mexico City for use in early breeding lines; research agreement with the Hungarian Institute for R&D to build a small-scale mixing machine; visit of Professor Z Plaut, Volcani Institute, Israel. Also, Crop and Food International increased its in-kind commitment as a participant in the Centre. Year 3:Nearly all of the above collaborations have all been developed during the year and they have been augmented by interest from European and USA-based agribusiness multinationals with high levels of wheat quality scientific work and expertise.Two of these have commenced negotiations for specific research collaborations with Quality Wheat CRC Ltd. Year 4:Actual research programs are now well established with agencies in the United States (Monsanto), Mexico (CIMMYT) and Hungary (OMFB). Expressions of interest in the rain-damage test kit have been received from several countries in all the wheat- exporting continents.

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