This products is free for those who attended FNCE® 2019.
Julia Childs once said, "How can a nation be great if their bread tastes like kleenex?" Since the late 1800s, almost all wheat breeding programs in the US and Europe have focused wheat designed exclusively to produce white flour – a commodity product that is void of most vitamins and minerals, and all of the fiber naturally found in a kernel of wheat. Attendees will learn about non-commodity, locally grown wheat and efforts to encourage use of wheat that offers favorable traits including nutrition and high yield without sacrificing taste, all while keeping affordability and local economies top of mind. In addition to examining the culture and science of wheat breeding, this session will also share findings from a review on and how modern wheat genotypes and processing may impact wheat-sensitivity in people.
CPE Level: 2 - Intermediate
- 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.
- Kelly Toups, MLA, RD, LDN
- Lisa Kissing Kucek, PhD