Innovation

Sweet wheat

The Japanese researchers have deduced the first-ever grade of sweet wheat.
Preparation of confectionery products from a flour of this grade sugar is not necessary.
As the Tokyo press informs today, new wheat became a fruit of teamwork of company NIPPN and the National research organization of agriculture and the foodstuffs.. Scientists managed to lower the starch maintenance in wheaten grains from 70 to 25 %, and its place was occupied with such sweet component not meeting in this cereal, as oligosaccharides - the natural biologically active substance applied including in the preventive and medical purposes. If in grains of usual wheat the sugar maintenance makes about 9 % in sweet - the maintenance saccharides is raised to 22,2 %.