Doug Engle

Doug Engle, a retired food technologist at the USDA Agricultural Research Service Western Wheat Quality Lab.

 Matthew Weaver/Capital Press

PULLMAN, Wash. — A lot of bread has moved through the USDA’s Western Wheat Quality Lab in the last three decades, and food technologist Doug Engle has personally handled all of it.

Based on the Washington State University campus in Pullman, Wash., the lab analyzes 4,000 to 5,000 wheat samples each year for milling and baking.