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?

Washington State Scientist Hopes To Revive Some Local – But Mostly Forgotten Wheat – Varieties

October 1, 2012: 12:00 AM EST
A plant geneticist at Washington State University (Bellingham) is testing more than 40,000 wheat strains grown in the fields outside his Bread Lab in the hope of developing varieties that are heartier (e.g., more drought-resistant) and produce flours that offer good flavor and nutrition. According to this Sunset article, there is “a stunning array of wheats” getting a second look, including heirloom Red Fife, a flavorful wheat for whole-wheat breads; Sonora wheat, a drought-tolerant white variety; and rare Ethiopian Blue Tinge emmer farro, “a rich-tasting chocolate brown variety”. The main reason for the return of these wheats? The desire for “more choices, and more personality than mass-market flours blended from countless fields”.
Rebekah Denn, "Wheat's new wave", Sunset, October 01, 2012, © Sunset Publishing Corporation
Domains
FOOD TRENDS
Ingredients
Cereals & Bakery
Whole Grains
Geographies
Worldwide
North America
United States of America
Categories
Innovation & New Ideas
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.