The combine is fully serviced and ready, yet uneven grain maturity makes harvesting too risky. Some kernels are firm, while many remain green and soft, which would raise moisture levels if cut now.

UC Davis researchers engineered wheat that encourages soil bacteria to convert atmospheric nitrogen into plant-usable fertilizer. By boosting a natural compound in the plant, the wheat triggers ...

Wheat bread is bread made from wheat flour, or bread made with a mix of white and whole wheat flours. Whole wheat bread tends to use the entire wheat kernel, whereas just “wheat bread” includes ...

Whole wheat bread is generally the healthier choice because it’s made from the entire wheat kernel, giving you more fiber and nutrients. Multigrain bread can sound nutritious, but unless every grain ...

Factors like protein, yield and stocks are contributing to an inversion in the spread between KC HRW and Chicago Wheat futures. Late-season moisture has contributed to lower protein levels in HRW ...

Whole wheat delivers the most fiber and classic whole-grain nutrients for everyday eating. Sourdough’s fermentation can aid digestion, boost mineral absorption, and lower glycemic impact. The best ...

The main section of the wheat farm consists of a crop farm with a farmer villager harvesting the fully matured wheat. Below the crop farm, there is a hopper minecart rail track, which collects all the ...

UC Davis scientists have developed wheat plants that can stimulate the production of their own fertilizer. (Getty) Scientists at the University of California, Davis, have developed wheat plants that ...

Kansas is an important “breadbasket” state because of its massive wheat production, but in recent years that’s been changing. With poor profits and drier climates, wheat has been harder to manage. New ...

In today’s food-centered world, bread remains one of our most cherished culinary staples. Whether toasted for breakfast, used to contain sandwiches at lunch or dipped into soup at dinner, it’s easy to ...

Millions of people experience uncomfortable digestive symptoms after eating wheat products, yet many don’t understand why their bodies react so negatively to foods their ancestors consumed for ...