Red wheat is the more predominant wheat grown in Ontario. However, red wheats impart an off]flavour to products when used in whole wheat formulations. The food industry is moving towards developing a whole portfolio of whole wheat products in order to provide a healthier alternative to consumers. However, issues related to the sensory characteristics of […]

The proposed project aims to characterized and understand the chemical changes to products during baking on a commerical conveyor oven. A focus of this characterization will be on changes to starch during the baking process. There are no studies that have been conducted of this nature; but such an understanding is critical since kinetics of […]

  There are growing trends of companies producing foods that are made from whole wheat because of their abundance in B vitamins, dietary fibre, and essential fatty acids. They also possess polyphenols that reportedly have effect against cancer and cardiovascular diseases. A drawback to using whole wheat in breads and pastas is a change in […]