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Colorful wheat bread: a treat for your health and your palate!
Researchers from the University of Hohenheim are testing colored wheat varieties to improve whole grain bread at the baking marathon in Römerstein.
Colorful wheat bread: a treat for your health and your palate!
Researchers of the University of Hohenheim today presented their latest results on the use of colored wheat varieties as a tasty alternative to conventional whole grain bread. This research could make a significant contribution to increasing consumer interest in whole grain products. A baking marathon that took place in the BeckaBeck bakery in Römerstein made it possible to produce and test 75 innovative whole-grain test breads, which were made from a total of 25 different types of wheat.
A total of 6 white, 8 red, 10 purple and 1 yellow wheat varieties were used, with the seeds propagated over several years. The field study, whose sowing began in October 2022, is showing initial positive results: white and purple wheat varieties are proving promising in terms of their baking properties and the content of healthy plant substances.
Increase the attractiveness of whole grain bread
Consumer feedback is crucial to research. The proportion of whole grains in the bread market in Germany has fallen to only around 11% and the trend is downwards. Many consumers find whole grain bread to be too bitter and prefer lighter, softer versions. “Our goal is to establish colored wheat on the market to increase the whole grain content and thus promote the consumption of healthy baked goods,” explains Prof. Dr. Friedrich Longin, who heads the wheat working group.
In particular, the white wheat varieties preferred in countries such as the US, Australia and New Zealand have the potential to produce lighter whole grain bread with a milder taste. Purple varieties of wheat contain more anthocyanins, which have been linked to potential health benefits such as reducing cardiovascular disease.
Results of the baking marathon
As part of the baking marathon, the test breads were made on May 8, 2025 and tasted the following day, which was accompanied by a press conference at 11 a.m. During the laboratory tests there were significant differences in the dough stability between the wheat varieties. White varieties had lower dough stability, which could make certain breads difficult to make. Additionally, white and purple wheat varieties produced lower yields compared to red wheat varieties: about 10% less for white and 15% less for purple varieties.
The disease resistance of white and purple wheat varieties is another advantage and could promote their use in baking. “It is necessary to intensify the networking between research and practice in order to take advantage of the attractive possibilities of these wheat varieties,” says Heiner Beck, master baker and owner of BeckaBeck.
Overall, the project shows that colored wheat varieties not only increase the attractiveness of whole grain bread, but can also promote a healthy diet. The feedback from the baking marathon will be crucial for the next steps in research.