U.S. Patent No. 10,246,717

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.