Pasta Wheat Plants, Grains, Flour, Food And Beverage Products With Increased Amounts Of Healthy Fiber
Regarding the wheat plant of the species Triticum turgidum L. (durum wheat) having a severe change in the Starch Branching Enzyme IIa (“SBEIIa”) gene of wheat. Grain from the wheat plant has an increased amylose level compared to grain from a normal wheat plant. Amylose is a component of starch. The patent also relates to grain from the wheat plant; flour comprising a plant cell of the wheat grain; a food or beverage product comprising a plant cell of the wheat plant; and a wheat seed, plant part, or progeny from the wheat plant.