Breeding and Baking Methods May Reduce Wheat Sensitivity


University of Minnesota researchers, including MSI PI James Anderson (professor, Agronomy and Plant Genetics), are investigating varieties of wheat and different baking methods that may help those with wheat intolerance enjoy bread. Some people who cannot tolerate many kinds of bread are able to eat sourdough bread, which undergoes a longer fermentation process. Different kinds of wheat may also be easier to digest than more commonly used varieties. An article about this research appears on the AgWeek website: The search for better bread: Baking methods and wheat breeding may hold key for wheat industry.

Professor Anderson uses MSI resources for research into the breeding and genetics of wheat, intermediate wheatgrass, and pennycress.