Improving farinograph absorption of CWRW wheat by screening for pentosan content

Posted on 06.02.2017 | Last Modified 07.05.2019
Lead Researcher (PI): Harry Sapirstein
Institution: University of Manitoba
Total WGRF Funding: $161,540
Co-Funders: None
Start Date: 2012
Project Length: 2 Years

To significantly improve farinograph absorption (FA) of CWRW wheat. FA is a standardized measure of flour water absorption and is one of the most important bread making quality determinants. The research focus is to evaluate the relationship between FA and pentosan content of CWRW wheat measured by a small scale screening test.