Written by cpm
Four new Group 3 varieties may have added a new dimension to the wheats available to put into the field. CPM visits Limagrain UK’s site in Suffolk to explore the properties being introduced into today’s varieties. The traits now coming through are numerous and the potential is exciting. By Tom Allen-Stevens As the tensile tester pulls the roll of dough further and further out of shape, eventually a tear appears and then the stretched band breaks and flops in on itself. Limagrain UK lab technician Eva Lagowski records the result and logs the chart that profiles how this wheat has performed. “It’s a good test of the protein content, and more importantly the functional protein,” she explains. “We’ve seen some really promising varieties pass through this lab. The question is whether they’ll perform equally well in the field.” Moving upstairs to the baking lab, you’re greeted by a familiar, comforting smell as the array of home-baking machines are emptied and their freshly baked contents are cut open for comparison. “We judge them on their colour, texture, crumb structure and springiness – these are qualities you can’t test with a machine,” notes Eva. The tensile tester measures the properties of…
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