Characterization of wheat quality for the frozen bread dough market
Posted on 08.02.2018 | Last Modified 07.05.2019
Lead Researcher (PI): Odean Lukow
Institution:
Agriculture & Agri-Food Canada
Total WGRF Funding:
$120,000
Co-Funders:
None
Start Date:
1994
Project Length:
3 Years
Objectives:
To develop small-scale quality tests to evaluate frozen dough quality. Identify cultivars suitable for frozen dough production. Assess the effect of protein content on frozen dough quality.