In Oklahoma, Kokh reported that a trio of new wheat varieties at Oklahoma State University could lead to more natural bread with fewer additives.
Brett Carver, a professor and wheat genetics chair at OSU’s Department of Plant and Soil Sciences, started working on a naturally occurring genetic protein called Bx7oe in 2012. The cells produce larger amounts of the protein than would normally be produced, according to the report.
Carver and his team then worked with the Colorado State University variety of wheat called Snowmass and bred it with an OSU variety called Gallagher, and the three varieties produced from the match had a level of dough strength that did not previously exist in hard red winter wheat, it added.
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Category: Food & Agriculture
