Can Wheat be Safer without Sacrificing Taste?
Emerging genetics research may help create mainstream wheat products that are 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
Dubcovsky has spent 27 years exploring ways to make wheat safer for consumers, without compromising the qualities on which bakers and bread lovers rely, as wheat has been a staple of the global diet but poses health challenges for people with celiac disease or gluten sensitivity.
Author's summary: Research aims to create safer wheat products.
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