February 21, 2013 | Vol. 116 -- No. 44

The hardest wheat turned soft by science

Rock Doc

Eighty years ago my mother was in grade school where schoolroom paste was made by mixing a little flour and water together. Memories of that simple glue came back to her when she and I recently stood in my kitchen, mixing two small batches of flour and water. First I mixed regular “better for bread” flour with water in a little dish, then I did the same with special test flour made from a new type of durum wheat. The first mixture was a pasty, lightest-of-light-tan color, the second had a pale but clearly evident yellow hue.

For access to this article please sign in or subscribe.

Durum is an unusual type of wheat, one with kernels so hard we...

Reader Comments

(0)