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

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.