Japanese Develop Sweet Wheat
The Japanese have developed sweet wheat, a hybrid variety with twice as much sugar as common wheat. Its developers say the wheat will eliminate the need to add sugar when its flour is used to make baked goods.
Sweet corn is well known and widely used, no sweet varieties of other grains such as wheat or barley available. Developers indicate that sweet wheat is high in maltose and other sugars.
The flour from sweet wheat provides an enhanced sweetness to breads and cakes. Developers are hopeful this characteristics will enable the development of new food products.
