U.S. Department of Agriculture
Agricultural Research Service
Whole-Wheat Flour Podcast Script
 [Running time: ~ 1:40]

Hello, I’m Jay Green with the Agricultural Research Service or A-R-S. ARS is the U.S. Department of Agriculture’s chief scientific research agency.
 
‘Tis the season for baking all your favorite holiday treats.  Considering using whole-grain wheat flour?  Not only does it bake well, but it’s high in fiber, which some research indicates may reduce the risk of cardiovascular disease, the number-one killer of Americans.
 Scientists at the ARS Soft Wheat Quality Laboratory in Wooster, Ohio, are baking with power—flour power that is. They’re studying soft wheat—the kind used for making crackers, cookies, waffles, flour tortillas and other goodies.
 They baked dozens of cookies to help determine the effectiveness of laboratory tests.  These tests help predict which soft-wheat is most likely to yield superior whole-grain flours. The best flours made big, tender cookies—exactly what cookie lovers like to bite into.
 In addition to fiber, whole-grain flour is a good source of vitamins, healthful fats and minerals like selenium.  It’s also high in magnesium, which may be important for controlling diabetes and heart disease. 
Now that’s a lot of flour power.  And, that’s our podcast for today.  Thanks for listening everyone. And remember … when it comes to baking your holiday treat, not much can compete with whole grain soft wheat.

Created December 2011 

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