Can Wheat Be Safer Without Sacrificing Taste?
Emerging genetics research may help create mainstream wheat products safer for gluten-sensitive consumers without compromising texture, taste, or performance in baked goods, according to Jorge Dubcovsky, a plant geneticist and breeder at UC Davis.
Emerging genetics research could help brands create mainstream wheat products that are safer for gluten-sensitive consumers – without compromising texture, taste or performance in baked goods.
For decades, wheat has been a staple of the global diet, but for people with celiac disease or gluten sensitivity, it poses significant health challenges. Dubcovsky has spent 27 years exploring ways to make wheat safer for consumers without compromising its desirable qualities.
Author's summary: Genetics research aims to create safer wheat products.
- Emerging genetics research may help create safer wheat products.
- Wheat is a staple of the global diet but poses health challenges for some.
- Research aims to preserve texture, taste, and performance in baked goods.
More News
- Australian government bans Dutch volleyball rapist
- Australian government bans Dutch volleyball rapist
- Feature Grade Blackbutt from Big River Group | ArchitectureAu
- Commentary: From Latter-day Saint to Catholic saint? The incredible spiritual journey of a mystical Utah native.
- Regional Educator Network shows off programs in Pendleton - East Oregonian