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Scientists soon the bread will be tasteless
German professionals working in the walls of the biological Institute Tenena due to new and unique technology has been able to simulate the taste, which will receive the bread of the future, becoming insipid, compared with the conventional flour products.
For this conclusion, scientists conducted a simple pilot study using the landing on the wheat field and the artificial recreation of a number of climatic conditions, characteristic to the period of the end of the 21st century.
According to the results of the conducted research experiment, scientists concluded that the taste of the bread will be different due to the reduction of its volume of proteins. However, while, according to experts of the scientific Council of the research Institute Tenena that's not much.
Source: globalscience.ru
For this conclusion, scientists conducted a simple pilot study using the landing on the wheat field and the artificial recreation of a number of climatic conditions, characteristic to the period of the end of the 21st century.
According to the results of the conducted research experiment, scientists concluded that the taste of the bread will be different due to the reduction of its volume of proteins. However, while, according to experts of the scientific Council of the research Institute Tenena that's not much.
Source: globalscience.ru
