Climate change affects the quality of one of the world's most important staple foods

The Quick Take
Depending on the cultivar, higher concentrations of carbon dioxide (CO₂) in the atmosphere can significantly alter the protein composition of wheat. This affects not only baking quality but potentially also the tolerability of wheat products. This is the conclusion of a new study led by the Leibniz Institute for Food Systems Biology at the Technical University of Munich. According to the study, th
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