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Mutant Form Of Wheat Is Sweeter Than Conventional Variety And Nutritious

May 25, 2011: 12:00 AM EST
Researchers from Canada and Japan have genetically engineered a form of wheat – “sweet wheat” – that is both flavorful and nutritious. Much like the way sweet corn arose as a mutation of field corn, sweet wheat was developed from two mutant types of wheat that lacked enzymes needed to manufacture starch. The new wheat could be used in breads and cakes, the researchers suggested. Their tests of the sweet wheat flour and seeds found that the flour tasted sweeter, and both the flour and seeds were richer in sugars, lipids and dietary fiber than other forms of wheat. The lack of the two enzymes, GBSSI and SSIIa, “suggests that sweet flour may provide health benefits when used as a food ingredient."
Tomoya Shimbata, et al., "High Levels of Sugars and Fructan in Mature Seed of Sweet Wheat Lacking GBSSI and SSIIa Enzymes", Journal of Agricultural and Food Chemistry, May 25, 2011, © American Chemical Society
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