Revolution in wheat: nutrients in the focus of new research!

Revolution in wheat: nutrients in the focus of new research!

Research into wheat and its nutritional content is becoming increasingly important. A current study by the University of Hohenheim focuses on the influence of different types of wheat and baking techniques on the quality of wheat bread. As part of the Betterwheat project, over 280 wheat varieties and 400 breeding lines with more than 6,000 characteristics are recorded in order to better understand and optimize the nutrient content. This interdisciplinary project brings together partners from science and industry, including the Mainz University Medical Center and four wheat breeding companies, and is funded by the Federal Ministry of Agriculture with 2.33 million euros over a period of five years until September 2025. The companies involved are also contributing 700,000 euros for field tests and quality analyzes in order to improve the information base for breeding.

A key finding of the study is that the nutrient content of wheat can vary greatly. The nutrient content in different types of wheat varies by up to 50 percent. Micronutrients such as iron and zinc are particularly important. Certain baking methods, such as slow dough preparation with sourdough, are beneficial because they reduce phytic acid. This allows for better availability of healthy ingredients in the bread. Bakers play a crucial role here, as they can significantly influence consumers' nutrient intake through their choice of baking technology.

Innovative methods for wheat research

The Betterwheat project uses modern genomics, proteomics and phenotyping techniques to better understand the quality characteristics of wheat. By combining agronomic characteristics and climate data, the aim is to optimize wheat breeding in terms of yield, quality and environmental stability. This is particularly relevant given the challenge that wheat production must increase by more than 50 percent by 2050 to meet global demand.

In addition, researchers, including the Helmholtz Zentrum München, have further examined the wheat genome. Sequences of 15 wheat varieties from global breeding programs were sequenced, allowing for faster identification of genetic traits. Important progress can be seen in the context of climate change, as more resistant wheat varieties are to be bred that can better cope with drought, heat and pests. The most comprehensive wheat genome atlas resulting from this research enables breeders to better identify genetic differences between varieties and develop new wheat products with optimized ingredients.

Overall, the project aims to improve wheat quality and nutrient content throughout the value chain. By taking various factors into account, from the selection of varieties to innovative baking techniques, not only food could be produced healthier, but also more sustainably. Experts agree that such approaches are absolutely necessary to meet the challenges of the future and ensure a stable food supply. The University of Hohenheim reports on the importance of this research, while Betterwheat highlights the interdisciplinary approaches. Further details about the wheat genome atlas are available in the publication of Helmholtz Center Munich to find.