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Revolutionising wheat: Developing cultivars that maintain their quality in heat and drought

28 April 2023 | Story Leonie Bolleurs | Photo Supplied

UFS PhD student and food scientist Schae-Lee Olckers’ research could contribute to a stable supply of good quality wheat and bread, even in the face of climate change.

Follow your passion in order to find your purpose. This is the mantra of food scientist and University of the Free State (UFS) PhD student Schae-Lee Olckers, whose research is set to improve wheat quality by identifying which types of wheat are better able to tolerate stress, and which proteins are most important for producing high-quality bread.

“By grasping this, it is possible to ensure that we continue to have a stable supply of good quality wheat and bread, even in the face of climate change,” says Olckers, who believes wheat is one of the most important food grains in the human diet, and one of the most important staple cereal crops in the world.

Her PhD study, ‘The influence of abiotic stress on gluten protein and baking quality in bread wheat’, under the supervision of Dr Angie van Biljon and Prof Maryke Labuschagne in the Department of Plant Sciences, and Prof Garry Osthoff in the Department of Microbiology and Biochemistry, is investigating how different levels of heat and drought stress – mostly due to climate change – affect the gluten protein composition of high-yield bread wheat.

Olckers is a food scientist at StartWell Foods (Pty) Ltd, a non-profit organisation that produces high-quality extrusion products for feeding schemes around the country. The products help to eliminate stunted growth among children.

Improving wheat breeding programmes

This research could help us find ways to adapt to climate change and continue to produce high-quality wheat and bread for people around the world. – Schae-Lee Olckers

Her research focuses on examining different types of wheat and investigating how proteins are affected by stressors like heat and drought, to understand how these stressors impact the quality of bread. She uses new proteomic methods to look at the different proteins in the wheat flour, to gain a better appreciation of how gluten proteins react to stress.

In this study Olckers is able to see how the proteins change in the various wheat cultivars, helping us to understand how the different types of wheat perform in baking, and how the proteins affect the final product.

She collaborates with the International Maize and Wheat Improvement Center (CIMMYT) in Mexico, that releases new wheat cultivars for developing countries. Their aim is to develop wheat cultivars that maintain their quality in different environments. To investigate the performance and characteristics of the seeds, both in the field and in the laboratory, CIMMYT did the field trials, quality assessment, and supplied the seeds for high-performance liquid chromatography (HPLC) and proteomics analysis.

Finding ways to adapt to climate change

She believes that understanding how these stressors impact the production of bread-baking quality in wheat will help scientists gain important insights into how climate change affects our food supply.

“Taking into consideration the current and projected intensifying heat and water deficit stresses, it is crucial to improve the understanding of these phenomena in order to implement new breeding strategies for sustainable wheat quality. This research could help us find ways to adapt to climate change and continue to produce high-quality wheat and bread for people around the world,” Olckers says.

News Archive

Soetdoring/Kagiso pair-up wins 2015 Stagedoor

2015-03-03

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With a new format and residences mixing it up, the 2015 Stagedoor proved to be a success yet again, leaving Soetdoring and Kagiso with the spoils of victory.

Stagedoor (the annual first-year residence stage and serenade competition) saw a change of format this year where residences were combined to perform in a few number of outdoor venues for rotations.

Prior to this, Residence CoRC Cultures expressed much concern regarding the co-operation that might (or might not) be achieved with working with other residences. These were all early stage fears. However, as their preparations progressed there seemed to be a glint of light at the end of many groups’ tunnels.

Seven diverse and combined groups made it through to final, namely;

• Vishuis and Tswelopele,
• Karee and Armentum,
• Sonnedou and NJ van der Merwe,
• Soetdoring and Kagiso,
• Roosmaryn and Vergeert-My-Nie,
• Villa Bravado and Madelief, and
• and Veritas and Marjolein.

The finals proved that the efforts and sleepless nights of RC Cultures, first-years, composers, and other behind-the-scenes contributors can really make any situation work.

As always, the crowd was blown away by the musical and vocal talent of first-years, as some compositions gave the audience goose bumps, leaving them asking for more. All in all, the evening created a frenzy, causing residences to interact whereas they would have never done so before.

According to the Student Affairs’ Arts and Culture office, the aim behind the new format was to break the barriers between residences. Arts and Culture were also pleased as to with how the RCs worked around accommodating their partners and ensuring maximum co-operation, despite some challenges.

As the night neared its closeclosing, residences were chanting their names and showing their pride in their first years’ performances.

2015 Stagedoor final results:

1. Soetdoring and Kagiso
2. Roosmaryn and Vergeet-My-Nie
3. Vishuis and Tswelopele

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