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June 12, 2018 - by Jeff Gelski (World Grain)
More fiber in wheat could lead to more fiber in bread and a resulting increase in fiber consumption globally. Researchers in Australia and California are working to achieve such a scenario.
Arista Cereal Technologies in Australia has developed a high-fiber wheat variety that contains high levels of amylose, a starch molecule that occurs naturally in wheat and is resistant to digestion, thereby acting as fiber. Sales could begin in the next year or two...
