Colored wheat varieties: Healthy bread revolutionizes baking art!

Colored wheat varieties: Healthy bread revolutionizes baking art!

colored wheat varieties could represent a healthy and tasty alternative to conventional whole grain bread. Researchers at the University of Hohenheim have demonstrated this as part of a baked marathon, which took place on May 8, 2025 in the Beckabeck bakery in Römerstein. The event had the goal of increasing the acceptance of whole grains that make up only about 11 percent of the bread market in Germany.

As part of the baking marathon, 75 whole grain test breads were made from 25 different types of wheat. The varieties used, including white, purple, yellow and red wheat, were made by Prof. Dr. Friedrich Longin acquired and selected over several years in seeds. The field study started with the sowing in October 2022, and the results show promising perspectives for the future marketing of color wheat.

test and analysis of the wheat varieties

Overall, the test comprised six white wheat varieties, eight usual wheat varieties, ten purple wheat varieties and a yellow flour wheat variety. The wheat varieties were planted in various growing areas, both in conventional and ecological agriculture. In addition to the baking process, the ingredients and baking properties of the varieties were analyzed in laboratory examinations. White wheat varieties provide lighter bread and have a milder taste.

The investigation made it clear that purple wheat varieties contain larger amounts of healthy plant substances, especially anthocyans, that potentially offer health benefits, such as minimizing cardiovascular diseases. Despite these positive aspects, weaknesses were also found, in particular the dough stability of the white wheat varieties, which on average achieved around 10 percent lower yields than red wheat varieties, while purple varieties produced about 15 percent less.

health aspects and challenges

The existing interest in whole grain products is not unchallenged; Causes regarding gluten and other ingredients, such as phytic acid and lectins, mean that the digestibility of whole grain is increasingly being questioned. This problem affects people with celiac disease or gluten intolerances in particular. Phytic acid could also impair the digestion of nutrients, which should cause a relevant discussion about advantages and disadvantages of whole grain products. However, the German Nutrition Society recommends choosing whole grain variants in order to benefit from their health advantages.

The researchers around Prof. Dr. Longin calls for stronger networking and more research to efficiently establish the colored wheat varieties along the value chain and to promote the consumption of whole grain bakes. The baking marathon, which also included the tasting of the bread on May 9, is only the first step in this way. This approach could help inspire more people for the health benefits of whole grains.

The challenge not only lies in breeding and growing the new wheat varieties, but also in bringing the advantages of whole grain closer to consumers in tasty and appealing form. Research on color wheat and its spread will be crucial for whether the acceptance of whole grain products can actually increase in the future.

Further information on the wheat varieties and the baking study are at , Idw and aok available.