159. Sowing the Seeds: An Analysis of Modern Wheat
“How can a nation be called great if their bread tastes like kleenex?” Julia Child’s famous musing on the quality of wheat is as relevant as ever. Since the late 1800s, almost all wheat breeding programs in the United States have focused on wheat designed exclusively for the production of white flour, a commodity product void of not only most vitamins and minerals but also all of the fiber naturally found in a wheat kernel (not to mention sharpness of flavor). This session will discuss the unique efforts of Washington State University’s Bread Lab and its efforts to breed affordable, locally available wheat with favorable nutrition, yield and taste traits. In addition to examining the culture and science of wheat breeding, this session will also share findings from a review on how modern wheat genotypes and processing methods may impact wheat-sensitivity in people.
Planned with the Food and Culinary Professionals DPG
- Summarize the differences of ancient, heritage and modern wheats and how they may impact immunoreactive compounds.
- Identify the benefits – nutritional, financial and flavor – of locally grown wheat.
- Describe the processes used for milling wheat and the impact that they have on the various attributes of flour.
Learning Need Codes:
- 2020 Composition of foods, nutrient analysis
- 8018 Environmental, agricultural, and technologic influences on food systems
- 2060 Immunology
- 11.2.5 Reviews and evaluates science and evidence-based literature, to validate claims.
- 12.3.3 Takes into consideration any population and environmental disparities (health, availability, finances, access) when developing programs.
- 8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.
Kerry Neville, MS, RDN
Vice President, Nutrition
Stephen Jones, PhD
Bread Lab, Washington State University
Lisa Kucek, PhD
Plant Research Geneticist