Wheat School: Using a Farinograph to Test for Dough Quality


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.


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.

If you cannot see the below embedded video, Click Here


Shaun Haney

Shaun Haney is the founder of RealAgriculture.com. He creates content regularly and hosts RealAg Radio on Rural Radio 147 every weekday at 4PM est. @shaunhaney


Using synchronization and induction as a lambing time-management tool

Lambing is an exciting but exhausting time for sheep farmers. A typical breeding cycle with natural service over two heat cycles usually results in well over two weeks of late nights, early mornings, and intense work. To manage the labour load (pun intended), some farmers have adopted a synchronization and induction program to tighten the…Read more »


Leave a Reply