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.
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