Effect of varietal differences in wheat quality on processing of low sodium breads

Posted on 06.02.2017 | Last Modified 07.05.2019
Lead Researcher (PI): Michael Nickerson
Institution: University of Saskatchewan
Total WGRF Funding: $122,100
Co-Funders: Agriculture Development Fund
Start Date: 2013
Project Length: 3 Years

In preparation for regulation-induced changes to the baking industry in relation to reducing sodium levels in bread, to develop industry-ready strategies for combating dough stickiness in the processing of low sodium white breads and to gain a greater understanding of wheat quality among different varieties under testing conditions more suited to low-salt application.