| Budget Amount *help |
¥5,200,000 (Direct Cost: ¥4,000,000、Indirect Cost: ¥1,200,000)
Fiscal Year 2016: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2015: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2014: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2013: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Outline of Final Research Achievements |
Wheat flour quality, especially the dough strength is greatly influenced by the quality and the quantity of the seed storage protein accumulated in the endosperm. The seed storage protein of wheat wild species possesses a large diversity but has never been used as wheat flour. In this study, chromosome microscopic regions carrying the seed storage protein genes derived from the wheat wild species was introduced to a commercial Japanese wheat variety by artificial crossing. This line can respond to the processing suitability of new and diverse flour foods, lead to the development of wheat breeding material which produces wide varieties of wheat flour.
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