Bread wheat research

The Grain Research Laboratory's Bread wheat research program studies how Canadian wheat flours behave in response to processing conditions and additives used in the baking industry, and how major components such as protein are related to this performance. This research program contributes to Canada's ability to produce wheat that best meets customer requirements in an evolving marketplace.

Research

Bread Wheat Studies and Baking researchers:

• Develop an understanding of bread and related products produced in domestic and export markets, and wheat quality characteristics that best meet these needs
• Advise marketers and processors on the processing characteristics of Canadian wheat
• Develop objective tests for evaluating quality
• Study the inter-relationships between wheat and flour quality, ingredients and processing conditions
• Study the impact of variety and environment on wheat's processing quality
• Assess grading factors' impact on processing quality and provide advice on grading tolerances
• Investigate the properties of wheat flour constituents and their relationship to processing quality
• Evaluate the quality of advanced breeder lines and provides guidance to plant breeders
• Analyze wheat harvest quality and publishes quality data
• Monitor cargo quality and respond to customers' concerns

Technology, methods, and standards

• Use internationally accepted methods, including those of the American Association of Cereal Chemists and the International Association for Cereal Science and Technology
• Equipment simulates quality assessment procedures used by wheat processors