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Food Technology Magazine | Article

KAREN BANASIAK

New Waxy Starch Tested
Scientists with the U.S. Dept. of Agriculture’s Agricultural Research Service are field-testing soft white spring wheat whose starch could be used for a variety of food uses. The new wheat, Penawawa-X, was developed by Craig Morris, a cereal chemist at the ARS Western Wheat Quality Laboratory, Pullman, Wash.

According to Morris, Penawawa-X would be one of the first commercial soft white spring wheats with 100% amylopectin starch. This trait is known as “full waxy,” and starc…










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