Characterization of high-amylose durum wheat starch and flour to promote industrial applications

This project aims to investigate the structural features, functional properties, and nutritional quality of durum wheat flours and respective isolated starches of five different lines varying in amylose contents. Flours of two selected durum wheat lines (one normal and one high-amylose) will also be used to produce high-quality and nutritious pasta products and evaluated to compare their performance. The proposed research will enable our industry collaborator and the agri-food industry in Canada to better utilize high-amylose durum wheat to produce different food products, which will not only generate significant economic returns but also promote the health of consumers in the long term.

Faculty Supervisor:

Yongfeng Ai

Student:

Partner:

Corteva Agriscience

Discipline:

Life Sciences

Sector:

Agriculture; Wholesale trade

University:

University of Saskatchewan

Program: