Climate Change Alters Wheat Protein Composition
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Increasing the concentration of carbon dioxide in the atmosphere could significantly change the composition of wheat proteins, with effects on the quality of bread products and, possibly, on the tolerability of wheat products. This is the conclusion of a study coordinated by the Leibniz Institute for Food Systems Biology, at the Technical University of Munich. According to researchers, the adaptation of agricultural crops to [...]
Climate Change Alters Wheat Protein Composition
Impact of Rising Carbon Dioxide Levels Climate change is reportedly affecting the proteins in wheat, a staple food consumed globally. As carbon dioxide (CO2) levels continue to rise, the composition of proteins in wheat is changing, which may influence the quality of baked goods and could have implications for individuals with specific food-related disorders. A […]
In the future, not only the quantity, but also the quality of wheat could suffer from the increasing CO2 content of the atmosphere. In a field experiment, the plants produced less certain gluten proteins, and the breads baked from them were smaller. However, how strong the changes were depended clearly on the respective wheat variety. Freising (Germany). Wheat provides an important [...] The post More CO2 can worsen the baking quality of wheat a…
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