Canadian International Grains Institute

Archives: February 2017

17
Feb
2017
flour-storage_Feat_image

Flour stored under ambient conditions over a specific length of time can help improve baking performance according to a study completed on CWRS flour by Cigi’s milling, analytical services and baking areas. Changes in dough rheological properties and bread baking quality were assessed at various time intervals under both ambient (room temperature) and frozen storage … continue reading →