Dietary Fiber in Canadian Wheat Varieties: A comparison between whole grain flour, white flour and bread.

Recognizing the widespread issue of insufficient dietary fiber intake and the significant role of cereal grains, this project focuses on Canadian wheat cultivars as a vital source of these bioactive compounds. The research will comprehensively analyze the dietary fiber content, including cell wall polysaccharides and fermentable oligosaccharides/polysaccharides in whole grain flour, commonly consumed white flour products, and bread, utilizing established methodologies developed at Rothamsted Research, UK. A key focus will be on arabinoxylans (AX), the predominant fiber in wheat, with analysis including quantification in different Canadian wheat cultivars through advanced chromatographic techniques as HPAEC, HPLC and HPLC-MS/MS. Furthermore, this project aims to explore the potential for developing novel functional ingredients derived from Canadian wheat, particularly AX, and evaluate their impact on dough formation and fermentation in bread making, ultimately seeking to improve the nutritional profile of widely accepted cereal-based foods.

Faculty Supervisor:

Maneka Malalgoda

Student:

Partner:

Rothamsted Research;Purdue University

Discipline:

Life Sciences

Sector:

Agriculture and Food

University:

University of Manitoba

Program: