Waxy Durum Wheat
|Colin Jenner||Robert Gibson|
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 substitution rate of 20-30% 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 product quality characteristics that 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 unduly compromising taste, texture, flavor and appearance of the product. Quality trials with a range of different pastry products are planned.
Waxy durum flour also has potential in breadmaking. Loaves (commercial- and home-baked bread) made using a 20-30% substitution of normal bakers' flour with waxy durum flour are softer after leaving the oven, and subsequently have a reduced rate of staling compared to bread made with 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.
On Tuesday the 8th of March 2011, Foodplus appeared in a segment by Today Tonight focusing on the Waxy Durum grain. You can watch the video clip on the Waxy Durum grain here.
If you are interested in making further enquiries about the commercial potential of this grain please contact John Carragher.