University of Hohenheim to Host Wheat Variety Baking Marathon for Lighter Whole Grain Bread
A study by the University of Hohenheim has discovered that certain wheat varieties can produce lighter, less robustly flavoured whole grain bread. To explore this further, a baking marathon will take place on May 8-9, 2025, at BeckaBeck's bakery in Römerstein, led by bakers Heiner Beck and Christian Böck.
Prof. Dr. Mario Jekle, head of the department for plant-based foods at the University of Hohenheim's Institute of Food Science and Biotechnology, and Prof. Dr. Friedrich Longin, head of the wheat working group at the University of Hohenheim's State Plant Breeding Institute, have been investigating the use of colored wheat for whole grain products. Their study found that white and purple wheat can make whole grain bread more appealing.
The baking marathon aims to establish these colorful wheat varieties along the value chain and improve healthy eating through baked goods. The event will involve testing 25 different wheat varieties, with the tasting of the test bread taking place on May 9, followed by a press conference at 11 am. This initiative is particularly timely given that the whole grain share in the German bread market is currently around 11 percent and decreasing, with many consumers preferring lighter, less dark whole grain bread.
The baking marathon on May 8-9, 2025, is set to explore the potential of colorful wheat varieties in producing more appealing whole grain bread. This event could significantly impact the German bread market, potentially increasing the whole grain share and encouraging healthier eating habits.
