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Tag: UNIVERSITY OF MANITOBA

LESS IS MORE

Led by University of Manitoba researcher Martin Scanlon, a nearly complete project aims to reduce the formation of potentially harmful acrylamide in wheat-based baked goods. This will be done through chemical analyses, bread quality evaluation and agronomic and genetic strategies. The project’s main objective is to maintain Canadian wheat markets by assuring customers the crop meets safety and functionality requirements.

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THE GENETICS OF GERMINATION

Early snow and wet or moist conditions in the fall are conducive to pre-harvest sprouting (PHS) in wheat and barley. PHS occurs when the seed’s dormancy is broken, forcing it to germinate rather than to store starch as it should prior to harvest.

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