Objectives

From scientific point of view, there are various possibilities + instruments available with which a sustainable assurance of the baking quality (b. q.) can be achieved. There is only a lack of practical implementations in the form of concrete applications in agriculture. This project aims to adapt the yield performance of eco-line varieties + eco-wheat populations better to climate change by means of an innovative selection method. Secondly, mixtures of varieties with improved b. q. are to be tested. To ensure the b. q. of high yielding wheat, a non-destructive near-infrared spectroscopy (NIRS) method for grains based on the parameter gluten quality for the detection of b. q. is being developed.