Changes in the production process of wheat, flour and bread

Due to the changes in human consumption and eating habit, the consumption of bread, and therefore of gluten, is decreasing. However, the number of people suffering from intolerances or allergies related to gluten constantly increases. Some nutritionists, like Marion Kaplan, even warn that by 2050, the whole population will be intolerant to gluten (Kaplan, 2018).