Colored wheat breads in a baking marathon
Researchers test colored wheat breads in a baking marathon
Production of the test breads, professional aroma and quality tasting and press conference / Backstube BeckaBeck, Unter Lau 3, 72587 Römerstein
Colored wheat for a healthier diet with bread: White and purple wheats are hardly established in Germany, but can help to make wholemeal bread more attractive - for example, because they provide lighter breads, taste less like wholemeal and outperform common wheat varieties with a broader spectrum of healthy ingredients. This is the conclusion of a study by researchers at the University of Hohenheim in Stuttgart. Experts from research and the bakery trade will test whether the colored wheat varieties are also convincing in the bakery trade during a baking marathon on 8 May 2025 in the BeckaBeck bakery in Römerstein. The next day (9 May), they will taste the breads and present their results at 11 a.m., report on differences in quality and taste - and answer questions from media representatives. Registration: info@beckabeck.de
Soft and light - that's what bread should look and taste like for the majority of consumers. The often darker wholemeal breads are therefore less popular. Current figures also show this: The proportion of whole grains in the bread market is currently just under 11 percent - and the trend is downwards.
In three years of field and laboratory work, Prof. Dr. Friedrich Longin, Head of the Wheat Working Group at the State Seed Breeding Institute at the University of Hohenheim, and Prof. Dr. Mario Jekle, Head of the Department of Plant-Based Foods at the University of Hohenheim, have investigated whether colored wheat varieties can make the consumption of whole grain products more attractive.
Colored wheat for more whole grains
For their study, the researchers tested six white wheat varieties, eight common wheat varieties, ten purple wheat varieties and one yellow flour wheat variety. The grain was grown at different locations and under conventional and organic farming conditions. The wheat varieties were then tested in the laboratory for their ingredients and baking properties.
The baking marathon in the BeckaBeck bakery is intended to help establish colored wheat along the value chain and sustainably improve healthy nutrition with baked goods - from the field to the store shelves.
On May 8, master bakers Heiner Beck and Christian Böck will produce the test breads from 25 wheat varieties. The evaluation of the test breads will take place on May 9. The results of the entire trial will be presented at the press conference on May 9 at 11 am.
It will be possible to follow the two-day baking marathon in its entirety or in parts.
Taking part in the baking marathon:
Prof. Dr. Friedrich Longin, Head of the Wheat Working Group at the State Seed Breeding Institute of the University of Hohenheim
Prof. Dr. Mario Jekle, Head of the Department of Plant-Based Foods at the Institute of Food Science and Biotechnology at the University of Hohenheim
Heiner Beck, master baker and owner of the BeckaBeck bakery in Römerstein
Christian Böck, master baker at BeckaBeck in Römerstein
Note: This article has been translated using a computer system without human intervention. LUMITOS offers these automatic translations to present a wider range of current news. Since this article has been translated with automatic translation, it is possible that it contains errors in vocabulary, syntax or grammar. The original article in German can be found here.
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