Objectives

Currently a sustainable production of baking wheat throughout the value-added chain - raw material; flour; baked goods - is hardly feasible because of the high requirements concerning protein concentration in the grain. Research has demonstrated that the needed baking quality can be achieved using less nitrogen if the following aspects are considered: Cultivation of varieties with high gluten quality independent from the raw protein content; Valuation of the baking quality with an optimised baking test based on gluten quality; Adaptation of nitrogen usage. The objective is to establish a sustainable certified system of an adapted use of nitrogen along the value-added chain of baking wheat.