The popularity of wheat is not accidental - it has high taste qualities, as an addition to dishes it is Łeasy to prepare, has a high carbohydrate content and a relatively low price. There is more and more talk about its addictive effect and the fact that wheat has changed a lot over the years, it has undergone numerous modifications - for a noble purpose, fighting hunger in the world, but at the same time taking a serious toll. Unfortunately it is wheat among cereals most often causes allergic reactions.
High gluten wheat
By the 20th century, wheat had changed slightly. Only in the mid-twentieth century there was a revolution, and the consequence is the changed grain we eat today. On the one hand, fertile and resistant to diseases, on the other changed in terms of macrobiotic. This is how dwarf and semi-dwarf wheat was formed, which today has supplanted other older species.
People like to make their lives easier, that's why they do everything to make farming easier, less demanding and cheaper. Over the years, geneticists have worked on the stability of the most popular grain - it has been achieved via gluten - mixtures of vegetable proteins that make the dough rise well plastic, plump, elastic. It would seem that crossing the known wheat varieties will not have side effects, that it will be economically beneficial.