The analytical group provides support for the cereal breeders across Europe using a number of screening methods that determine the quality of lines progressing through the breeding programmes. Depending on the method used, throughput can vary from a few hundred up to many thousands of samples a week. Analytical tests provide the information required to select types that are suitable for bread and biscuit making end use and can provide direct evidence of flour functionality. By screening for these characteristics early in the breeding programme, we are able to select lines which consistently meet the required specification. |
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Our screening methods have been developed and refined over a number of years to give us rapid laboratory-based tests that most accurately predict the performance of the varieties in milling or baking. We have high throughput analyses for alpha amylase activity, dough functionality, protein quality and protein quantity. Our laboratories are also able to test for Hagberg Falling Number and Farinograph flour quality, which are established milling quality standards.
As the millers and bakers are the end-user of many of RAGT’s cereal varieties, it is important that we are able to identify characteristics required by the end-user. The proof of a good consistent variety for quality is in the baking!
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