Can Wheat Be Safer Without Sacrificing Taste?
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, explained Jorge Dubcovsky, plant geneticist and breeder at UC Davis.
For decades, wheat has been a staple of the global diet, but for people with celiac disease or gluten sensitivity, it can be a source of significant health challenges.
Jorge Dubcovsky has spent the last 27 years exploring ways to make wheat safer for consumers, without compromising the qualities on which bakers – and bread lovers – rely.
Dubcovsky's work aims to make wheat safer for gluten-sensitive consumers.
Author's summary: Genetics research may make wheat safer.More News
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