Durum wheat strength criteria for alternative market nitches

Posted on 11.09.2017 | Last Modified 18.01.2021
Lead Researcher (PI): Nancy Ames
Institution: Agriculture & Agri-Food Canada
Total WGRF Funding: $91,500
Co-Funders: None
Start Date: 1999
Project Length: 3 Years

To determine the effects of milling, cultivar and refrigerated and frozen storage on fresh pasta quality. To investigate the potential for improving fresh pasta quality and nutritional characteristics by blending durum wheat with other wheat and barley.