The search for better bread: Baking methods and wheat breeding may hold key for wheat industry
December 29, 2022
The University of Minnesota has been researching the effects of dough fermentation and wheat variety in creating bread that is easier to digest.
George Annor, an assistant professor in food science and nutrition; James Anderson, a professor in agronomy and plant genetics; and Prabin Bajgain, a research assistant professor in agronomy and plant genetics, are quoted.
