MyPlate recommends that at least half a person’s daily intake from the grains group come from whole-grain sources. Many people fall short of this goal. Eating oatmeal and brown rice would add whole grains to the diet. For those already eating a variety of bread products, however, switching to whole-wheat breads would be a simple way to meet dietary advice.
Some people say they do not eat whole-wheat bread because they do not like the taste, which they may describe as bitter. The coarse texture and dark color are also unappealing to some. These characteristics come from the type of wheat—hard red winter wheat—that is used to make whole-wheat bread.
Wheat-breeding technology has led to a major breakthrough in wheat production. Wheat breeders have used their knowledge of genetics to develop hard white wheat. When used in its whole-grain form, this wheat provides similar nutrient benefits to whole-grain red winter wheat. It bakes into bread that has a flavor, texture, and color much like refined white bread. The development of hard white wheat is likely to change the future for wheat farmers, commercial bakers, and consumers alike.
Answer the following questions to help you explore the impact of this advance in wheat technology on the U.S. diet.