Factors influencing farinograph absorption of Canada Western Red Winter wheat genotypes

Factors influencing farinograph absorption of Canada Western Red Winter wheat genotypes

The main objective of this study was to investigate the nature of farinograph absorption (FA) in CWRW flours which is typically lower than CWRS wheats. FA for CWRW genotype samples ranged from 54 - 65%. Phloroglucinol assay of pentosan content (PC) proved to be accurate and precise. The most highly...

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Bibliographic Details
Main Author: Wu, Yao
Other Authors: Sapirstein, Harry (Food Science)
Published: 2014
Subjects:
farinograph absorption
wheat flour
Online Access:http://hdl.handle.net/1993/28570

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