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The search for better bread: Baking methods and wheat breeding may hold key for wheat industry

The University of Minnesota has been researching the effects of dough fermentation and wheat variety in creating bread that is easier to digest.

United statesNorth dakotaUniversity of minnesotaPrabin bajgainJames andersonBrian laplanteJochum wiersmaGeorge annorLoni larsonCourtesy university of minnesotaUs department of agricultureForum communications companyDepartment of food scienceDepartment of agMinnesota department of agricultureSour house breads

The search for better bread: Baking methods and wheat breeding may hold key for wheat industry

The University of Minnesota has been researching the effects of dough fermentation and wheat variety in creating bread that is easier to digest.

United statesNorth dakotaUniversity of minnesotaPrabin bajgainJames andersonBrian laplanteJochum wiersmaGeorge annorLoni larsonCourtesy university of minnesotaUs department of agricultureForum communications companyDepartment of food scienceDepartment of agMinnesota department of agricultureSour house breads

Sour Daily Bread: Fargo woman bakes people happy with sourdough bread

Sour Daily Bread: Fargo woman bakes people happy with sourdough bread
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