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Some people who can't eat regular breads without digestive problems can eat sourdough breads and breads made in Europe or Asia. But why? Researchers are trying to figure that out.
This week on AgweekTV, we look at a new WOTUS, an innovative ethanol company, and how researchers are looking into more digestible bread and faster growing cows.
The University of Minnesota has been researching the effects of dough fermentation and wheat variety in creating bread that is easier to digest.
The University of Minnesota has been researching the effects of dough fermentation and wheat variety in creating bread that is easier to digest.