The share of Dutch baking wheat in bread can grow in the coming years

Research led by Twan America at Wageningen University & Research, as part of the Public Private Partnership (PPP) Baking Wheat project, is investigating how to increase the share of Dutch baking wheat in bread by analyzing the protein composition of wheat to predict its baking quality. The study, involving twenty stakeholders from the grain, flour, and bread chain, has highlighted the significant impact of breed, weather, and soil on protein composition, particularly gluten, and is exploring faster analysis methods like infrared spectroscopy. Additionally, the research suggests optimizing nitrogen fertilization to improve crop protein composition rather than quantity, potentially reducing environmental impact. The findings advocate for a quality-based pricing model for wheat, focusing on protein composition. This shift, along with technical advancements and a warmer climate improving Dutch wheat quality, presents a promising future for the baking wheat industry, benefiting both the environment and stakeholders like organic farmers and bakers.