Mapping the Way to Better Bread

Mapping the Way to Better Bread

Gluten has been in the news frequently in the past few years, and people increasingly avoid it due to allergies and various dietary trends that seek to limit gluten intake. A new breakthrough has been made in cracking the wheat genome – a code over five times more complex than the human genome. Can the development help fulfill consumer desires for better-tasting, better-for-you wheat products, including gluten-free options?