These will tear less than the recipe on the bag, but they are still more fragile
then traditional wheat since they lack gluten.
Not exact matches
Thanks to the precise testing of Pm3 alleles, the best variations and combinations are identified and can
then be used directly in
traditional breeding by crossbreeding them into modern
wheat varieties.
Then we have «white whole -
wheat bread», which is made from an albino
wheat grain and thereby has lighter taste and paler color than
traditional whole -
wheat bread varieties.