Wheat, in its own right, is one of the most important foods in the world. It is a staple food for more than 2.5 billion people, it provides 20% of the protein consumed worldwide and, according to the FAO, supplies more calories than any other grain. Its long-term productivity, however, is threatened by rising temperatures, among other factors. Stress from… Read more »
The University of Minnesota (UMN) has released a new hard red spring wheat variety called “MN-Washburn.” MN-Washburn features excellent straw strength and good overall disease resistance. In particular, it contains the bdv2 gene for resistance to Barley Yellow Dwarf Virus (BYDV) making in an excellent choice in years when BYDV is prevalent. “In state trials MN-Washburn stood out due to its… Read more »
Wheat is the second most important food crop in the developing world. It’s not just in pasta, either. Wheat is found in more food than you can imagine (1). Like corn and soy, we need it, and lots of it. But, contrary to what you may think, GMO wheat is not sold or used. In fact, although seed companies have… Read more »
GoodMills Innovation presents an ancient wheat alternative to common bread wheat At FiE 2017, GoodMills Innovation will introduce its new product 2ab Wheat, an ancient grain that is very well tolerated. This grain innovation is easy to process and allows both artisan and industrial bakers to produce wholesome bakery products with a convincing texture and taste. Thus, 2ab Wheat is… Read more »
After a century of markets dominated by a few types of wheat and white flour, ancient and heritage wheat varieties are making a comeback. Restaurants and bakeries that promote organic and local agriculture have sprouted up across the country in the last decade, meeting a rising consumer demand for tasty and nutritious foods that support an ethic of sustainability. In… Read more »
Iron occurs naturally in wheat but is largely found in the outer parts of the grain that are discarded during the production of white flour
A new method for predicting bread loaf volume without baking the bread promises to save researchers time and money.
Gluten strength not meeting expectations The Canadian Grain Commission is going ahead with a plan to reclassify 25 varieties in the Canada Western Red Spring wheat class. The commission announced July 29 that 25 CWRS varieties, including Lillian, Unity, Harvest and Kane, will be reclassified Aug. 1, 2017. The decision was based on consultations with domestic and international stakeholders, including… Read more »
A new wheat variety may have cracked the code to marry the fluffiness of white bread with whole grain nutrition.
For a long time, American bread makers have been in a bind. Many consumers like the texture and taste of white bread, but want the nutritional benefits of whole grains.