acrylamide reduction

Substrate placeholder — needs review · Wikimedia Commons (CC BY-SA 3.0)

Researchers Develop CRISPR-Edited Wheat Reducing Acrylamide in Toasted Bread

Scientists at Rothamsted Research used CRISPR genome editing to create wheat with lower levels of free asparagine, reducing acrylamide formation in baked goods. The edited wheat showed up to 93 percent decrease in the amino acid without yield loss, unlike conventional methods. Th…

1 source