October 19, 2022, 10 PM CDT and October 20, 2022, 8 AM CDT
Bread is a staple food product enjoyed by consumers around the world but is under scrutiny to meet global health trends and government regulations. This includes the demand for baked products to contain lower levels of salt. While too much sodium can cause health concerns, salt plays an intrinsic role in baking by improving gluten strength, dough handling properties and loaf volume. Several countries have already developed reduced salt baking formulations but, until now, information has not been available on how CWRS varieties react to reduced salt levels in baking.
Join Cereals Canada technical experts Karen Pitura and Rosa Boyd as they share the results of a three-year research project that investigated the performance of CWRS varieties in standard and reduced salt pan bread baking formulations. You will learn about the role salt plays in baking, and how to get excellent results when using lower-salt formulations to meet consumer demands and government regulations.
This free, 60-minute webinar will be hosted by Vice-President of Technical Services, Elaine Sopiwnyk, and is open to customers of Canadian wheat and members of the cereals value chain. Note: This webinar is offered at two times to accommodate international and North American attendees. Both sessions will contain the same information.
Do you have a question for our experts? Please include your questions when you register so our experts can answer them during the webinar.
About the Speakers
Karen Pitura, Technical Specialist, End-products (Baking)
Karen’s activities include assisting the manager in all operations of the baking facilities, including practical demonstrations for Cereals Canada programs, participation in overseas missions, and working on research projects and fee-for-service activities involving baking products. Prior to joining Cereals Canada, Karen worked as a Bakery Technologist at Weston Foods for eight years, supporting bread, roll, bagel, tortilla and pie bakeries in Western Canada and USA. Karen holds a Bachelor of Science degree in Food Science and a Master of Science degree in Food Science from the University of Manitoba.
Rosa Boyd, Technologist, End-products (Baking)
Rosa’s activities include overseeing the test bakery, participating in facilitating technical demonstrations, and small- and large-scale test baking and analysis of different wheat flours, varieties, and crops. She holds a Bachelor of Science Degree in Human Nutritional Science from the University of Manitoba. Prior to joining Cereals Canada, Rosa was a research assistant at the Agriculture and Agri-Food Canada Cereal Research Centre and the Richardson Centre for Functional Foods and Nutraceuticals in Winnipeg, Manitoba.
Elaine Sopiwnyk, Vice President, Technical Services (HOST)
Elaine oversees activities across the technology areas related to the assessment of cereal quality. Over the past 22 years, she has worked in various roles in the organization, from analyzing cereal quality and then managing the Analytical Services laboratory to her current role. Elaine has gained considerable knowledge on wheat quality requirements through extensive travel and discussions with customers of Canadian cereals. She collaborates with value chain members on quality-related projects and initiatives. Elaine is a member of the Quality Evaluation Team for Wheat, Rye, and Triticale for the Prairie Grain Development Committee (PGDC) and was the past secretary. She was awarded AACC International’s Edith Christensen Award for Analytical Chemistry for her contributions to analytical methodology. Elaine holds a M.Sc. in Foods and Nutrition from the University of Manitoba.
About Cereals Canada
Cereals Canada is a national, not-for-profit, industry association representing the Canadian cereal grains value chain. We value relationships and work with government and stakeholders to provide timely, expert technical information and deliver best-in-class customer experience. We are dedicated to supporting the Canadian cereals value chain including farmers, exporters, developers, processors, and our customers around the world with a focus on trade, science, and sustainability.