Foods made with flour contain allergens that can cause that uncomfortable bloated feeling.
And that's one of the reasons why South Korean researchers have developed a variety of wheat that's free from such substances.
Park Se-young has more.
A recent survey found that one out of ten housewives in Korea's capital area felt bloated or had digestion problems after eating products containing processed flour.
To prevent such symptoms, Korean researchers have developed the world's first allergen-free wheat variety named 'O-free.'
O-free was created by cross-breeding the most widely grown Geumgang variety of wheat with 'Olgeurumil,' which is high yielding and has a stronger, erect stalk.
Over successive generations, the researchers found that the allergens and substances responsible for causing celiac disease, a severe form of gluten intolerance, completely disappeared.

"Results of protein analysis and sero-reactivity experiments at preclinical levels showed no allergic reactions, …and it's just as suitable for making bread or cookies as common wheat."

The global gluten-free food market is projected to surpass 12-point-five billion U.S. dollars by 2024.
In preparation for O-free's entry into international markets, the Rural Development Administration has applied for patents in the U.S., China and Europe.
However, experts suggest additional research is needed due to the new crop's low yield as well as pest and disease management.
Park Se-young, Arirang News.