Grain & MillingBeginner
Modern Wheat
Today's widely grown bread wheat from modern breeding.
Bread wheat (Triticum aestivum) from varieties bred in the last several decades for yield, disease resistance, shorter stalks, and consistent milling and baking quality. It's what most supermarket flour is made from. Modern wheat is generally predictable: strong, elastic gluten and steady water absorption, which is why most bread recipes are written around it.
By Henry Hunter · Updated
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