A New Type of Wheat Creates Fresh Opportunities for Farmers and Bakers

Durum wheat is often called pasta wheat. Farmers in the United States usually grow it in dry areas with little rain. This wheat is very healthy because it contains high amounts of protein and carbohydrates. However, traditional durum grains are very hard. Because of this tough structure, it is mostly used to make just noodles and pasta.

Now, government scientists have introduced a new type of durum wheat called USDA 'Morris'. It is named to honor a researcher who studied the plant. Like traditional durum, this new crop grows very well in difficult environments. However, it has special genetic traits that change how it is processed. Instead of breaking into coarse pieces, this new wheat can be crushed into a fine, yellow flour.

This yellow flour keeps the important health benefits of traditional durum wheat. Because the flour is softer, bakers can use it to make bread and cookies as well as normal pasta. The natural yellow color also makes these baked goods look very appealing to consumers. Researchers say this new soft wheat creates exciting opportunities for farmers. It gives them a new crop to sell in the agricultural market. Scientists are now working to develop winter versions of the grain so farmers can plant it in different seasons.

Why is the new USDA 'Morris' wheat better for baking bread and cookies than traditional durum wheat?