59 Improving the processing properties of wheat by genetic engineering.

PETER R. SHEWRY (1), Arthur S. Tatham (1), Frank Békés (2), Pilar Barcelo (3), and Paul A. Lazzeri (3). (1) IACR, Long Ashton Research Station, Department of Agricultural Sciences, University of Bristol, Long Ashton, Bristol BS41 9AF, UK; (2) Plant Science CRC, CSIRO, North Ryde, NSW 2113, Australia; (3) DuPont CIC, c/o IACR, Rothamsted, Harpenden, Herts. AL5 2LQ, UK.

Genetic engineering provides a unique opportunity to make directed changes to the structure and composition of wheat grain in order to improve its quality for traditional end uses such as breadmaking and to develop novel end uses. I will initially discuss the current state of the technology, identifying bottlenecks and research opportunities. I will then discuss potential targets in breadmaking wheat, including gluten structure and functionality, starch structure and properties, non-starch polysaccharides, grain texture and enzyme activities, drawing on research from our own laboratories. Finally, I will address consumer concerns in relation to food safety and environmental protection.