We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

The Science Of Tasty Whole Wheat Bread Marches On

November 18, 2018: 12:00 AM EST
The mission of wheat geneticists and other grain professionals at the Washington State University Bread Lab is to breed wheat for whole wheat flour that actually tastes good and that people would actually want to eat, not just satisfy a dietary recommendation. Breeding wheat for flavor is something of a new concept. Wheat breeders usually aim for traits like right height for mechanized harvesting, right texture for mechanized baking, and high yield. In their search for flavor, the Bread Lab researchers have identified one new wheat – Skagit 1109 – that makes a reliably tasty whole wheat bread called the “Approachable Loaf.” A group of 40 bakers, millers, breeders, and others met this summer to test-bake the loaf they've been discussing and fine-tuning for the last two years – with satisfying results.[Image Credit: © Pezibear from Pixabay]
Veronique Greenwood, "Science Makes Bread Taste Better", The Boston Globe, November 18, 2018, © skagit1109
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Ingredients
Research
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America
Categories
Companies, Organizations
Innovation & New Ideas
Products & Brands
Research & Insights
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.