Agriculture Reference
In-Depth Information
Table 22.1
Wheat value-added traits and new uses of wheat identifi ed by the US wheat industry in 2004.
Trait Category
Trait
Volume
Potential
Premium
Potential
Technical
Feasibility
Development
Time
Development
Cost
Priority
Million
t
USD
t
−1
Year
Kernel pericarp
characteristics
Whiter pericarp &
endosperm
1.36
7.35
Low
10
High
Medium
Hardness (reduced
milling energy
requirement)
2.04
1.84
High
5
Medium
Medium
Kernel size
1.36
1.10
Medium
5
Medium
Medium
Hard white wheat
2.72
5.51
High
1
Low
High
Protein quality
Meat substitutes
0.27
0
High
2
Low
Low
Gluten strength
2.72
7.35
Medium
6
High
High
Speed of hydration
2.72
9.19
Low
7
High
High
Tortilla quality
1.36
1.84
Medium
5
Medium
High
Celiac friendly
2.72
11.0
Low
10
High
Medium
Starch characteristics
Low glycemic index
2.72
27.6
Low
10
High
Medium
Waxy wheat
1.36
5.51
High
4
Medium
Low
Enzymatic and
antioxidant activity
Low PPO
2.72
7.35
High
3
Medium
High
High antioxidants
1.90
36.8
Medium
9
High
High
High yielding
Feed wheat
1.63
0
Low
7
Low
Low
Wet milling
0.27
1.84
Low
7
Low
Low
By-product utilization
Cellulosic ethanol
2.72
14.0
High
9
Medium
Medium
Strawboard
1.36
14.0
Medium
6
Low
Low
Xylitol
0.14
14.0
Medium
3
Low
Low
clearly identifi ed markets, and the markets had
expressed growing demand.
Under “Protein Quality,” the most important
topics identifi ed were gluten strength, hydration
rate, and tortilla quality. While protein modifi ca-
tion for the benefi t of gluten-sensitive individuals
was considered important, it was only given
medium priority because of its perceived techni-
cal diffi culty. Since sensitive individuals react to
the gliadin proteins, it is unlikely that reactive
sites on this major wheat protein can be modifi ed
without also affecting functionality.
Both topics under “Starch Characteristics”
have received attention since 2004, even though
they were not prioritized highly at that time. Low
glycemic index was recognized as potentially ben-
efi cial in the weight control and diet foods markets.
Since then, several foods were reformulated with
a variety of components to reduce starch content
or to modify digestibility of the starch so that it
could be considered to contain “good carbs” with
low glycemic index. The reduced-calorie content
label for these foods provided an effective market-
ing tool.
Waxy wheat, with its altered starch content,
has been under development without a clear
market. However, as adapted cultivars approach
limited release, food formulators are fi nding that
it can replace the function of modifi ed starch in
certain baking applications. This could allow
replacement of “modifi ed starch” with preferred
“starch” on food labels. Further modifi cation may
produce interesting new products. Fermentation
of waxy starch is more effi cient than wild-type
starch with typical ratios of amylose to amylopec-
tin. This may lead to potentially valuable uses for
wheat starch in industrial applications.
Wheat with inherently low polyphenol oxidase
(PPO) is considered very important for applica-
tion in Asian food products, such as noodles and
steamed bread. Thus hard white wheat with low
PPO should have greater marketing value for
