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On December 12, researchers from Japan’s National Agriculture
and Food Research Organization (NARO) and Nippon Flour Mills
announced the development of sweet wheat, a hybridized
variety of wheat with twice the sugar concentration of common
This first-of-its-kind sweet wheat eliminates the need to add
sugar when it is used in cakes or other baked goods, resear-
By repeatedly breeding varieties of wheat with low levels of
enzymes associated with starch production, the researchers
were able to lower the wheat’s starch content — which is
ordinarily around 70% — to 25%.
The result is a variety of wheat with a significantly higher
concentration of sugars such as maltose and sucrose.
Nippon Flour Mills hopes to make sweet wheat commercially
available in two to three years.
Originally posted by LordBaskettIV
They didn't add anymore surgars than you would find in normal wheat, just reduced the starch content so the sweeter flavor( already there) isn't drwoned out so much.