Sensory Properties May Inform Wheat Modification

A new study suggests that bread from certain wheat varieties have differentiated sensory properties and that could mean customized breeding for more personalized food in the future.A research group at Universidad Politécnica de Madrid (UPM) has developed the sensory profile of five different wheat varieties -three bread wheat (Triticum aestivum ssp. vulgare L.) and two spelt wheat (T. aestivum ssp. spelta) and has found significant differences among them.  read more

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