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 … 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 … 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 … 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 … continue reading →
The use of thermal treatments to reduce any off-flavours in pulses processed as ingredients in commercial food products may soon become the way of the future. A one-year project recently completed at Cigi confirmed through quality and sensory analysis that infra-red heating, or micronization, and roasting improved the flavour of … continue reading →
