Variety selection can be just as much about the milling quality as it is the agronomic traits. Before and after a variety is registered, companies like the Canadian International Grains Institute (CIGI) work to try and develop markets based on the qualities of the product. One of the qualities of the grain is its dough quality which is a big concern for the baker.
One of the tests that is used by CIGI is the Farinograph which tests the dough for stability and endurance to ensure the bakery will have a consistent product to work with.
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In this episode of the Wheat School I chat with Elaine Sapchyk from CIGI about the farinograh and what the results mean in terms of testing for dough quality. Elaine also discusses how different varieties may have different results and why.
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