Wheat is a cereal crop used in many ready-to-eat products such as bread, noodles and cakes due to its favorable sensory qualities and processing properties. The extrusion process further enhances ...

Bread has been a staple food for thousands of years, and in recent times sourdough bread has been making a comeback. It is ...

A new wheat protein processing center is providing welcome news to the breadbasket of America. In Phillipsburg, Kansas, a corn ethanol plant is being retooled so that it can produce wheat-based ...

Wheat rheology and grain quality assessment are critical fields that underpin both the traditional art and modern science of wheat processing. Research in these areas examines the complex interplay ...

After testing thousands of varieties and a decade of trials, a new variety of winter wheat is on its way. Next season, in ...

Whole wheat bread is generally the healthier choice because it’s made from the entire wheat kernel, giving you more fiber and nutrients. Multigrain bread can sound nutritious, but unless every grain ...

Circadian clocks of wheat can provide a window into the plant's nutrient content and life cycle, finds new research that could improve agricultural production and crop resilience in a changing climate ...

Cream of wheat and oatmeal can both make good breakfast foods or snacks. The best choice for you may come down to your overall health.

Although recent rains have provided a needed increase of soil moisture, it’s also slowed the planting process for fall wheat ...