Sentences with phrase «wheat variety which»

We had to fight Monsanto when it engaged in Biopiracy of a traditional Indian wheat variety which did not lead to gluten allergies.

According to the mill's website this flour is an old wheat variety which has a lot of carotenoids.

A new paper from scientists at the John Innes Centre in Norwich explains why plant breeders have found it difficult to produce wheat varieties which combine high yield and good resistance to Septoria, a disease in wheat which can cut yield losses by up to 50 %.

Not exact matches

Research institutions successfully developed new varieties of rice and wheat which were capable of much higher yields per acre than any of the then - known varieties.

Freekeh is made of an ancient wheat variety, which is harvested when young and roasted over an open fire, which burns off all of the grain's outer shell, while the inner young grain stays intact.

You can find regular orzo easily in the pasta aisle of your B - flat grocery store, but there are also some brands that sell the whole - wheat variety, which adds fiber and protein.

This flour usually is ground from the Hard Red Wheat Berry which contains more gluten then some other varieties of wWheat Berry which contains more gluten then some other varieties of wheatwheat.

Manitoba is the variety of wheat used to make this kind of flour, which has a very high gluten content.

The farm grows nearly 20 varieties of organic crops, including red wheat, oats, millet, sunflower seeds and hemp seeds, many of which are used in One Degree breads, flour and cereals.

With a high protein content, bread flour is made from hard wheat and contains a greater amount of gluten than AP, which is made from softer wheat varieties.

And there's very little variety when it comes to starch, which is almost always wheat - based.

GERBER CEREAL can be purchased in a variety of flavors including my daughters favorites which are Banana Oatmeal, Rice and Whole Wheat.

The latest findings offer new focus points into how these genes and others may be modified to fine - tune a wheat variety for a particular environment, which will result in less crop and food loss due to changing environment.

The first high - yield seed varieties were wheat, which is a temperate - zone crop, and paddy rice, which is an irrigation - based technology.

Running concurrently with modern breeding techniques is the development of genetically modified (GM) varieties of wheat, which involves inserting a piece of genetic material into another species of wheat within the same genus.

The next step is to seek out varieties of wheat which respond quickly to this increase in sunlight availability.

Pearce strongly criticises the «green revolution», which has dramatically increased yields in some parts of the world through planting of high - input, dwarf varieties of wheat and rice.

ConAgra has started using a winter wheat in its Ultragrain whole grain flour, which is lighter in color and tasty enough to fool those same schoolchildren into thinking it is the refined variety.

Nor is there such a thing as a miracle variety of wheat, rice, or maize which can serve as an elixir to cure all ills of a stagnant, traditional agriculture.

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.

Organic whole wheat varieties are best defined as wheat which may or may not be landrace grains, as not all grains that have had an evolution from landrace grains to our modern wheat varieties are to be avoided.

Eating a variety of grains is great, and it's good that you're eating whole grains which include gluten - containing wheat (gluten is much maligned, yet absolutely fine for the vast majority of us to consume: see http://nutritionfacts.org/video/update-on-gluten/, as well as protein - rich quinoa and amaranth — which are actually pseudograins, as they are closer to seeds.

Also, many of the commonly consumed grains (wheat, spelt, rye, barley) contain gluten, which can lead to a variety of health problems for some people (34, 35, 36).

Farro is an heirloom variety of wheat, which is hearty, flavorful and has a substantial amount of protein.

There are two varieties of kefir grains: water kefir which has a yellowish crystal color, and milk kefir which has a white creamy cauliflower - type appearance that of the size of wheat kernels.

Some whole grain products are being made with «white wheat flour,» which comes from a naturally occurring albino variety of wheat.

The Plant Treaty, which governs the exchange of 64 vital crops — including varieties of wheat, rice, and maize — among countries, entered into force in 2004.