New Technology May Someday Be Used To Improve Baked Products

Among six new biotechnologies developed by scientists at Montana State University is one that could someday be used to bake a better loaf of bread. The researchers discovered genetic variations in wheat used to make bread dough that can be stretched further without rupturing. The discovery may lead to improved pizza dough, bread sticks, artisan loaves and many other common bread products, according to researchers in the College of Agriculture. Other technologies developed at MSU have implications for battling bacterial infections and boosting vaccine efficacy, detecting harmful microbes, preventing brucellosis, fighting neurological and inflammatory diseases, and developing bacterial vaccines.