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Bakery Introduces Canada To The Flavor – And Eco-Benefits – Of Novel Grain

December 2, 2017: 12:00 AM EST
A Canadian bakery recently hosted a reception at which freshly baked loaves of a novel bread were tasted by guests. The bread was made with a perennial grain – the trademarked name is Kernza – that has been developed from a forage crop called intermediate wheatgrass. Researchers and bakers alike are excited about Kernza because it is a sustainable root-based grain that reduces the amount of soil tillage normally required by annual seed-grown grains. The flour used in the tasting reception was a blend of other grains, because Kernza’s gluten quality is poor. Kernza is being used on a small scale in the U.S. to make bread, crackers, designer beers, and even whiskey. [Image Credit: © Land Institute ]

Laura Rance, "Kernza More than Just a New Food Trend", Winnipeg Free Press, December 02, 2017, © FP Newspapers Inc.
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