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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
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