Waxy Durum Wheat as a Fat Replacement Agent
A waxy type of tetraploid wheat (durum) that will probably be used as fat replacement agent in sweet and savory pastries
A waxy type of tetraploid wheat (durum) has been developed as a result of a normal selective breeding 
(non GM) process. Waxy durum flour (used at a rate of 30-50% of total flour) has been used in pastry trials with up to 50% less fat as shortening to make a variety of products - some had improved quality characteristics, whilst others were indistinguishable from products made using the normal ‘high fat recipe'. Partial replacement of shortening (fat) in pastry with waxy durum flour will reduce costs of production as well as enabling the claim of a low-fat content without compromising on taste, texture, flavor and appearance of the product. Quality trials with a range of different pastry products are planned, and nutritional health benefits of the low fat pastries will be evaluated.
Waxy durum flour also has potential in breadmaking. Loaves (commercial- and home-baked bread) made using some waxy durum flour are softer after leaving the oven, and subsequently have a reduced rate of staling compared to bread made with normal bakers' flour alone. The increase in shelf-life of waxy durum bread compared to normal bread wheat is 1-2 days. The mechanism of action of waxy durum flour on crumb softness differs from that of fat. Thus, bread made with waxy durum flour and very low levels of fat was preferred by a professional taste panel to bread containing either agent (low fat or waxy durum flour) alone.
Breeding of well adapted cultivars is advanced and commercial production of flour could begin in 2012.
On Tuesday the 8th of March, Foodplus appeared in a segment by Today Tonight focusing on the Waxy Durum grain. You can watch the video clip here.
If you are interested in making further enquiries about the commercial potential of this grain please contact John Carragher.
