Keyword: baking
Effect of genotype and environment on pulse flour quality and baking performance
Bean flours can be used in the baking industry to enhance the nutritional properties of bread Although they function well in bread applications, inconsistency can occur from lot to lot Furthermore, the use of bean flours can contribute to undesirable flavours in the end-product It was the objective…Read More
Development of premium quality western Canadian winter wheat
Canada Western Red Winter (CWRW) wheat is a medium protein, hard red wheat that competes well in markets for “medium quality” milling wheat Compared with the premium quality Canada Western Red Spring (CWRS) wheat, which is grown on a majority of wheat acres in western Canada, CWRW trades at…Read More