Greenhouse Conditions Affect Wheat, And Bread, But Not For The Better

Australian researchers studying the effect of elevated carbon dioxide – as in global warming – on wheat, lentils, canola and field peas have made some interesting, and ominous, discoveries. The Australian Grains Free Air CO₂ Enrichment facility (AgFace) in Victoria has determined that wheat and canola grown in a carbon dioxide-rich environment grow faster and produce higher yields, but contain less protein. In addition, the ratio of different types of proteins in wheat is also changed, affecting the elasticity of dough and how well a loaf rises. "We don't understand completely why that's the case," one researcher says.