As part of the final year of tests we sent a selection of the populations with bread-making potential (Q CCP and YQ CCP) to CCFRA Technology Ltd for baking tests. The physical mixture of all the parents (YQ mix) was also tested, as was a known breadmaking variety, Hereward. Grain of the Q and YQ populations, the YQ mix and Hereward from the two organic and two conventional sites, harvested in 2007, were bulked separately, so that we could look at the differences between the systems. These samples were milled to create white flour, and were then baked using a standard Chorleywood bread-making process. Measures of bread quality included Specific Loaf Volume, calculated as the volume of the loaf over its weight.
Posted in News and events, Research
