During the last 50 years the sales of bread have plummeted and the number of people with wheat allergies and full-blown celiac disease has skyrocketed. Once the [industrial method of bread production] was universally adopted all research was dedicated to producing varieties of short-stem wheat, strains of yeast and additives to facilitate this fast production method. Nourishment just simply wasn’t a factor. Advances in functional properties of wheat have come at the expense of nutritional quality.
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