Testing Rye Bread Quality With Various Falling Numbers

Project Type: Partnership
Funds awarded in 2018: $14,971.00
Projected End Date: 10/31/2020
Grant Recipient: University of Vermont and State Agricultural College
Region: Northeast
State: Vermont
Project Leader:
Dr. Heather Darby
University of Vermont Extension
Description:
In February 2020, the University of Vermont Northwest Crops and Soils (NWCS) team joined forces with Northern Grain Growers Association (NGGA) board members Randy George and Jeffrey Hamelman to test bake 100% rye loaves with various falling numbers. The rye came from a harvest date trial at Borderview Research Farm as part of a larger Northeast SARE funded project investigating the agronomics and quality parameters of cereal rye.
Type:
Article/Newsletter/Blog
File:
Target audiences:
Farmers/Ranchers; Educators; Researchers; Consumers
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Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.