Enhancement of quality in durum wheat via genetic transformation with bread wheat genes

Posted on 11.09.2017 | Last Modified 07.05.2019
Lead Researcher (PI): Mark Jordan
Institution: Agriculture & Agri-Food Canada
Total WGRF Funding: $105,000
Co-Funders: None
Start Date: 1998
Project Length: 3 Years

To use genetic transformation to insert into durum wheat two bread wheat genes that play key roles in increasing dough strength. The transformed lines produced will be assessed for the ability of the added genes to confer increased gluten strength.