The doomsday scenarios of the effects climate change continue to pour in. Here’s one effect we don’t hear much about though: Crappier bread.
At the Australian Grains Free Air CO2 Enrichment facility (also known as AgFace) in Victoria, Australia, researchers are growing grains and baking bread, looking to see what effect elevated carbon dioxide levels – those we’re currently predicted to see as early as 2050 – have on the results. Interestingly, wheat grows faster and produces greater yields under these conditions, but it also contains less protein and has different ratios of proteins. The result is dough with altered elasticity and loaves of bread that don’t rise as well.
“We don't understand completely why that's the case,” Dr Glenn Fitzgerald, a senior research scientist with the Department of Economic Development, Jobs, Transport and Resources, told the Sydney Morning Herald.