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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

Shimlas had the right attitude, says Scholtz

2016-02-10

The lively Shimla flanker Daniel Maartens, who was the leading try scorer in the 2015 Varsity Cup, made a good impact as substitute against Ikeys in Cape Town.
Photo: Johan Roux

His rugby team had the right attitude to win in difficult conditions in Cape Town.

This is what Hendro Scholtz, Head Coach of Shimlas, had to say after the University of the Free State (UFS) started its Varsity Cup campaign on 8 February 2016 with a victory of 23-17 over Ikeys.

According to him, the UFS had to sweat hard until the end on a windy Green Mile, which has been the downfall of many opponents before. His substitutes also had a great impact.

Troublesome Cape wind

Shimlas have a tough draw this year, and to start in the Mother City was a huge task. Scholtz and his men have only three home matches and will play against most of the major teams in away matches.

“We knew it would be difficult in Cape Town. With the wind blowing as it does, one can't play as you would like to during the rest of the season,” the coach said.

“The guys had a will to win.”

The former Springbok believes that too much cannot be read from the first round results. The Shimlas will play their second match on 15 February 2016 against Tuks in Pretoria.

Replacements with good impact

Only the prop Rudolph Botha, flanker Fiffy Rampeta, and prop Teunis Nieuwoudt, who started against Ikeys, were involved in the 2015 final against Pukke.

Other big Shimla names, such as the prop Ox Nche, hooker Elandré Huggett, prop Conraad van Vuuren, and flanker Daniel Maartens, were sent onto the field in Cape Town after half-time.

“We had a plan with the replacements for the second half. They made a huge difference,” Scholtz said.

Rampeta was named Man of the Match, but it was Maartens and Co who turned the game in their team's favour in the second half.

Matsoele could be out of action for long

The Shimla fullback, Sechaba Matsoele, had to leave the game against Ikeys early because of a knee injury, and could be out of action for some time.

His scrumhalf, Zee Mkhabela, was also injured (by a blow to the head), so Shimlas will have to keep their fingers crossed for his quick recovery.

Scorers:
Shimlas 23 (7): Tries: Arthur Williams, Nardus Erasmus, Mosolwa Mafuma. Conversions: Stephan Janse van Rensburg (2).
Ikeys 17 (0): Tries: Khanyo Ngcukana, Nathan Nel. Conversion: Hilio de Abreu. Penalty: De Abreu.
Other results (home team first): Tuks 15, Pukke 38; UJ 19, Madibaz 12; Maties 40, CUT 0.

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