Scientists on a roll with wheat protein studies.(Flour Power for Tomorrow)

From: Agricultural Research | Date: January 1, 2005| Author: Wood, Marcia | Copyright information

Whether it's a fragrant slice of freshly baked artisan bread or a perfectly prepared pasta entree, most of us eat foods made from wheat flour every day. The quality of that flour is due, in large part, to the work of hundreds of different proteins that perform specialized tasks inside the wheat kernel, or grain.

Discovering more about the work of these proteins--and how they're affected by the heat, soil nutrients, and other environmental conditions in which the plant is...

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