Year: 2025
Type: article
Abstract: Wheat is the dominant food crop in its contribution to global nutrition, and production has, and may continue to, increase in line with the increase in the global population. However, the production of wheat for breadmaking in countries with high input systems (notably in Western Europe) is highly dependent on nitrogen fertilization in order to produce grain with high protein content, raising concerns about sustainability and adverse impacts on the environment. In addition, the consumption of wheat is decreasing in some countries due to concerns about adverse effects of wheat, and particularly gluten, on health. The scientific basis for these concerns is discussed and strategies proposed to reduce nitrogen inputs for breadmaking and address the concerns of consumers.
Source: Journal of Experimental Botany
DOI: 10.1093/jxb/eraf514
Author: Peter R Shewry
Institutions: Rothamsted Research, University of Reading
Language: English
Subfield: Plant Science
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $4,341
Award: G3402580046
OpenAlex ID: W4416511439