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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

Unbeaten and hosting the Varsity Cup final

2015-03-31

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Not only will UFS Shimlas rugby team host their first-ever Varsity Cup final in Bloemfontein, but they still remain the only unbeaten side in this year’s tournament.

Shimlas knocked the defending champions, the University of Cape Town Ikeys team, out of the tournament during the semifinal in Bloemfontein on Monday 30 March 2015, beating the visitors 21-10. In Pretoria, North-West University’s Pukke crushed top-of-the-log University of Pretoria Tukkies with a close-edged 29-28 win in the other semifinal.

It was the first-ever home semifinal for Shimlas. The home side showed determination from the start of the match when No.8 Niell Jordaan crossed the line early on for the first try of the clash. Shimlas’ Niel Marais was successful with the kick at goal, giving the home side an 8-0 lead..

Shortly afterwards, the Ikeys scored their first try of the match, but were unsuccessful with the conversion kick. Shimlas struck back with a driving maul where flank Daniel Maartens scored the second Shimlas’ try of the night, taking the scoreboard to 16-5 after yet another conversion by Marais.

Ikeys managed to get another unconverted try shortly before the halftime break, leaving the score at 16-10 after the first 40 minutes, with just two conversions separating the teams.

The second half saw less action, but Shimlas’ left wing Maphutha Dolo scored his team’s third and final try of the match, putting them in a 21-10 lead minutes before full time.

Shimlas will host Pukke for this year’s Varsity Cup final on Monday 13 April at 19:00 at Shimla Park, UFS Bloemfontein Campus.

Player that Rocks: Daniel Maartens

UFS Shimlas point scorers:
Tries: Niell Jordaan, Daniel Maartens, Maphutha Dolo
Cons: Niel Marais (2)

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