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U.S. government scientists have for two years planted and harvested genetically modified wheat in Idaho and California, and, for the second time, scientists at an Agriculture Department facility in Kansas are baking loaves they hope will give commercial bakers the consistent quality they desire. Using wheat modified to include more glutenin, says Ann Blechl, USDA scientist, will help prevent over-mixing, which breaks down glutenin in dough preventing the efficient trapping of gas bubbles and resulting in flat loaves of bread. Increasing levels of natural glutenin proteins increase the tolerance to mixing, a benefit that will enlarge the window in which bakers can create an optimal dough for the shape of bread desired. A baking revolution could result from the research because better understanding of what can be manipulated opens the door to making new products, not just improving old products, says Bradford Seabourn, a USDA chemist who oversaw milling, baking, and data collection.
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