Jul. 11, 2016
This is the first time that a producer organization and private company have joined forces to develop a laboratory providing the full analytical testing scope for cereal crops in Canada.
Equipped to conduct panification (bread making) in controlled laboratory conditions, the laboratory can identify the best quality wheat for this purpose. Bread making is a key market for Canada’s cereal growers and the laboratory will help better position Canadian farmers and Canadian cereal crops in domestic and international markets.
The laboratory's capabilities will fully support the growth of grain farmers, processors and millers in Canada by providing quality data to aid in their marketing efforts.
Cereal testing equipment
The lab will be able to determine the levels of moisture, protein and ash in wheat and flour, and to perform a number of dough rheology tests:
• Farinograph – measures the absorption and dough strength properties of a flour and water mixture, as it’s combined and developed into dough through mixing
• Alveograph – measures the dough’s resistance to extension, similar to the conditions in fermentation and baking (oven rise)
• Extensograph – measures the elasticity and extensibility of a dough
• Amylograph – measures the alpha-amylase activity and viscosity (starch gelatinization) of a flour sample
The lab has a Chopin SDMatic to determine the amount of damaged starch present in a flour sample after the milling process, and a Perten Falling Number machine to measure the alpha-amylase enzyme activity in grain and flour samples. It can perform Solvent Retention Capacity tests to determine water absorption in a flour sample, breaking it down to the degree of absorption contributed by its glutenin, pentosans and damaged starch portions.
All of these tests can be performed on submitted flour samples, as well as those obtained after milling wheat on our Buhler Laboratory Mill.
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