To determine the optimum combinations and levels of oxidants, strengtheners, and enzymes that will impart dough strengthening, mixing tolerance, and loaf quality to breads made with CWES and CWRS wheats. To examine the effects of genotype on CWES and CWRS dough properties and on the quality of fresh and frozen doughs.
Lead Researcher (PI): Watt, Beverley
Institution: University of Manitoba
Total WGRF Funding: $24,000
Start Date: 1994
Project Length: 3 Years