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Agricultural Biotechnology

Product Development and Value-added Foods 

• Kansas Value Added Food Product Development Laboratory 
• Hard White Wheat (PDF) - Hard white wheat may eventually replace hard red wheat in Kansas. Read about the advantages. 

• KSU Department of Grain Science and Industry 
• Wheat Grading Procedures EP98 (PDF)
• Milling and Baking Qualities of Hard Red Winter Wheat Varieties (PDF)
• Quality Oriented Marketing of Hard Winter Wheat MF2119 (PDF)
• Why does bread rise?
• Wheat From Field to Table (PDF) - This brochure describes the process of bread production from field to table. Designed to accompany videotape available at County Extension offices. 
• Links to other milling and baking web sites 
• American Association of Cereal Chemists (AACC) 
• American Institute of Baking 
• American Society of Baking Engineers 
• Bakery Net 
• Grainnet: Grain Journal and Milling Journal 
• Sosland Grain-based foods information site
• USDA GMPRC - U.S.D.A Grain Marketing Production Research Center
• USDA HWWQL - U.S.D.A Hard winter wheat quality lab
• WQL - Univ. of Nebraska Wheat Quality Laboratory

• Allergy to Wheat (Celiac Disease) - Some people are allergic to wheat or wheat products. Here is some information on wheat allergies. 
• Food Guide Pyramid Diagram - Emphasizes the importance of grain products in a balanced diet. From USDA and USDHHS. 
• KSU Department of Foods and Nutrition 
• Nutrition and Your Health: Dietary Guidelines for Americans
• Recipes 
  • Carnegie Mellon Computer Archive of Bread Recipes - We haven't tried these, so you are on your own! 
• Wheat Foods Council - Your source for news and tips on how and why to enjoy more grain foods for better health.