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‘Tweaked’ wheat starch may open new global health market

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The fibre content of wheat grain has been the focus of an ambitious public-private project, undertaken in Australia and France, designed to help improve public health.. The incongruity between fibre's expected and observed health benefits has given rise to the idea that fibre with different physiochemical properties impacts on the body differently and has different health benefits... "Now, a multidisciplinary team of plant geneticists, agronomists and human nutritionists have developed a wheat variety with markedly altered starch qualities - it is high in amylose, a particular type of starch which is less resistant to digestion and, as a consequence, the resistant starch content of this wheat is increased greatly."..
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