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University Scientists Help Chipotle Develop A Simplified, Healthier Tortilla

June 23, 2015: 12:00 AM EST
Scientists at Washington State University are helping the Chipotle restaurant chain improve the quality and nutrition of its tortillas by using a simplified recipe based on a hard white wheat known as Edison. The new tortillas have “sweet and nutty undertones”, according to a representative of the WSU Bread Lab. They are made with organic whole wheat flour, water, oil and salt, a much simpler recipe than the current 11-ingredient version. The wheat used in the flour is fermented with sourdough culture, which leavens the dough without using yeast or baking soda. The Edison wheat variety is disease resistant, produces high yields and is tasty, the WSU scientists say.
Shelby Rowe, "Bread Lab helps Chipotle restaurant chain with tortilla recipe", Goskagit.com, June 23, 2015, © Skagit Publishing LLC
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