Characterization of wheat quality for the frozen bread dough market

Posted on 08.02.2018 | Last Modified 07.05.2019
Lead Researcher (PI): Odean Lukow
Institution: Agriculture & Agri-Food Canada
Total WGRF Funding: $120,000
Co-Funders: None
Start Date: 1994
Project Length: 3 Years

To develop small-scale quality tests to evaluate frozen dough quality. Identify cultivars suitable for frozen dough production. Assess the effect of protein content on frozen dough quality.