Obtaining high CWRS wheat yields while maintaining baking quality
Posted on 06.02.2017 | Last Modified 07.05.2019
Lead Researcher (PI): Pierre Hucl
Institution:
University of Saskatchewan
Total WGRF Funding:
$204,600
Co-Funders:
Agriculture Development Fund
Start Date:
2013
Project Length:
4 Years
Objectives:
To determine whether very high yielding, lower-protein CWRS wheat prototype lines of good baking quality can maintain acceptable dough strength levels under high-protein producing growing conditions.