Shifting the Wheat Breeding Process to Support Whole Grains

The infrastructure for wheat breeding & milling is largely set up to favor refined flour, rather than whole grain flour. In this article, researchers from Washington State University define new quality targets for wheat breeders that take into account fermentation, the bran and germ of the grain, protein strength, and flavor. They also note that different wheats are recommended for different products (pastry, breads, or noodles), and make recommendations for testing breeding lines on the farm to ensure that the new variety will work for farmers, millers, bakers, and consumers alike.
Agroecology and Sustainable Food Systems. 2018 January 29. (Jones SS et al.) [Epub]