Skip to content
Field Notes

Kernza® Baking Quality Analysis

Click here to see a baking quality analysis on Kernza® grain. This analysis was conducted by Linda Dykes, Ph.D, a Food Technologist at the United States Department of Agriculture.


Linda Dykes, Ph.D.

Food Technologist

United States Department of Agriculture

Research, Education, and Economics Mission Area

Agricultural Research Service

Edward T. Schafer Agricultural Research Center

1616 Albrecht Blvd N, Fargo, ND 58102-2765