The Saskatchewan Wheat Commission is supporting a three year study a popular and tasty delicacy.
Dallas Carpenter with SaskWheat said there is hearsay evidence of sourdough bread being easier to digest for wheat sensitive consumers.
He said the study will look at the some of the processes that goes into making a loaf of sourdough,.
“They’re going to study to see if the fermentation process that sourdough uses, if it has any effect on these different compounds that have been observed to cause some wheat sensivities,” he said.
“Hopefully, that will provide for some new marketing opportunities for farmers, as well.”
Carpenter noted the goal is to expand wheat markets by developing more easily digested food options for consumers sensitive to wheat products.