The Big Baking joint project mentioned in the GFPi annual report

Baking quality is one of the main objectives when breeding new wheat varieties. Quality determination is analytically complex and cost-intensive; it is usually only determined in advanced breeding strains.

In the joint project BigBaking, basic principles in the field of proteomics and genetics are being developed in order to promote early selection for baking quality and thus enable more efficient wheat breeding.

More information

page 36

Annual Report GFPi

More information on the BigBaking project

Contact IBG-2

Dr. Onno Muller

• Institute of Bio- and Geosciences (IBG)
• Plant Sciences (IBG-2)

Building 06.1 /
Room 224

+49 2461/61-8777

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