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Sourdough bread research aims to improve prospects for wheat sensitive individuals

The Alberta Wheat Commission (AWC), Saskatchewan Wheat Development Commission (Sask Wheat) and Minnesota Wheat Research and Promotional Council (MWRPC) are pleased to announce their collaborative, cross-border funding of a research project aimed at determining whether the process used to produce sourdough bread could lead to a more easily digested food option for individuals who are sensitive to wheat consumption.

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