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Sandra Avant - USDA ARS

Bowl of white noodles — Advancements in a new line of hard white wheat make it possible to develop white whole grain products that are more popular in the marketplace. The USDA research effort was led by Robert Graybosch, plant geneticist and research leader of the ARS Grain, Forage, and Bioenergy Research Unit in Lincoln.

ARS Lincoln Research Leads to Whiter Wheat

April 20, 2016

Getting rid of gray discoloring in foods such as fresh noodles, breads, and refrigerated biscuits is now possible, thanks to a new white hard wheat breeding line developed by USDA scientists in Lincoln.