University of Kentucky Wheat Study Elevates Bread Baking Through Genetics
In 2014, a Lexington baker approached University of Kentucky researcher David Van Sanford with a seemingly simple question: could he source locally-grown wheat for his bread-making endeavors? Little did they know, this query would launch a multi-university journey of exploration, experimentation and discovery. The results, recently published in the MDPI journal Foods, could reshape the bread-baking landscape. …