Warming climate may change protein composition of wheat, study suggests

NEW DELHI: (Oct 19) Higher levels of carbon dioxide in the atmosphere can significantly alter the protein composition of wheat, impacting not only baking quality but also the tolerability of wheat products, a new study has found.

Findings published in the journal Food Chemistry suggest that crop adaptation under climate change should focus not only on high yields but also on quality characteristics such as protein composition.

Researchers, led by the Leibniz Institute for Food Systems Biology at the Technical University of Munich in Germany, said that globally, carbon dioxide (CO2) levels have increased from 340 parts per million in 1980 to about 425 parts per million in 2024.

Source: PTI News

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