The hulls or bran are processed into microscopic fragments and purified, then dried and milled into an easy-flowing powder. When the powder absorbs water, it swells to form a gel that provides foods with an enjoyable smooth texture. The new varieties offer enhanced disease resistance that enables growers to use less fungicides. Another market for the new varieties is in making wheat beer. Over 100,000 bushels of one of the varieties, Madsen, are used annually by one brewery to make wheat beer.
Udon noodles are a thicker version of spaghetti with a similar taste.