Canadian Grain Commission
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Durum wheat research

The Grain Research Laboratory's Durum wheat research program helps to maintain the quality of western Canadian durum wheat. With changes in modern processing technology, the introduction of new pasta and other semolina products, and the demands of discriminating buyers, processors and consumers, our research program contributes to customer confidence in Canadian durum wheat quality.

Laboratory-scale micro-processing of semolina into spaghetti.

Laboratory-scale micro-processing of semolina into spaghetti.

Research

  • Study effects of environment on end-use quality of durum wheat and advise on changes to standards and grading system
  • Investigate the relationship between durum wheat components, processing conditions and end-use quality requirements
  • Develop objective tests for evaluating quality parameters
  • Gather information on quality characteristics desired by importers, millers and processors, and transfer to plant breeders for developing durum wheat varieties that meet quality needs of the marketplace, both domestic and export
  • Evaluate advanced breeder lines to determine if they meet quality guidelines
  • Explain processing qualities of new and established Canadian varieties to millers, processors and other domestic and international industry represenatives
  • Determine durum wheat quality characteristics of the annual harvest and publish data
  • Monitor cargo quality and respond to customers' concerns

Technology, methods and standards

Evaluation of gluten strength characteristics of Canadian durum wheat varieties.

Evaluation of gluten strength characteristics of Canadian durum wheat varieties.

  • Use internationally-accepted methods of the American Association of Cereal Chemists and the International Association for Cereal Science and Technology
  • Use laboratory-scale micro-processing and larger-scale processing equipment in conjunction with computer-controlled high-temperature drying to make spaghetti using durum wheat semolina as well as flour from other grains.