Reflecting worldwide efforts to reduce sodium consumption Cigi has decreased the salt level in bread formulations it uses to evaluate and demonstrate the baking quality and performance of Canadian wheat to international customers. “The aim of Cigi’s pilot bakery is to replicate what the industry does,” says Yvonne Supeene, Head of Cigi Baking Technology. “We … continue reading →
Cigi has been carrying out its most comprehensive investigation into quality characteristics and functionality of pulses and pulse flours as ingredients in baked products together with Warburtons, the U.K.’s largest bakery brand. In August 2016, Warburtons announced a contribution of $680,000 in in-kind support and funds for a pilot-scale fermentation tank while Saskatchewan Pulse Growers … continue reading →
Pea ingredients can improve nutritional levels of corn-based breakfast cereals and reduce glycemic response according to results of a study conducted by Cigi’s pulse area. The research focused on how processing conditions of yellow peas can affect nutritional and end-product quality, says Heather Hill, Project Manager, Pulse Flour Milling and Food Applications. “Consumers view many … continue reading →
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 →
Recent new crop missions held in 17 countries were welcomed by Canadian wheat customers in a year when wet growing and harvest conditions in Western Canada had left them uncertain about the crop quality. “This year is an example of where we really showed the value of new crop missions because there were rumours the … continue reading →
