Evaluation of quality and optimisation of processing of wheat affected by climatic changes

In recent years, wheat quality has become problematic and varied significantly from year to year, depending on the changed climate growing conditions. In spite of extensive scientific research, this problem has not been solved. Due to the altered biosynthesis of proteins, carbohydrates, and enzyme complexes of grains caused by climatic conditions, the changes in the processing quality of wheat are noticeable. The optimization of processing of wheat with altered technological properties imposes the need for conducting fundamental research in order to observe the causal connection between climatic conditions and damages of components of wheat, especially in terms of elemental composition, macromolecular structure, enzyme processes, and types of interactions between functional components. The research results will be applied to modify the existing and to design the new technological procedures and improvers in order to overcome problems in wheat processing caused by the different nature of damages of technological properties. In this way, the products of improved quality will be created that will be affordable and attractive for the consumers, and ultimately result in favourable economic effects. The long-term goal of the research is to overcome problems in the wheat processing over the next few years, that have required breeders to create stable varieties in the circumstances of changed climatic conditions.