U.S. Patent No. 9,150,839

Bread Wheat Plants, Grains, Flour And Food Products With Increased Amounts Of Healthy Fiber

Regarding bread wheat plants having a change in a Starch Branching Enzyme IIa (“SBEIIa”) gene in the A, B, and D genomes of wheat.  Grain from the bread wheat plants have an increased amylose level compared to grain from a regular bread wheat plant.  Amylose is a component of starch.  The patent also relates to bread wheat grain from the bread wheat plants; flour comprising grain from the bread wheat plants; a food product comprising a cell of the bread wheat plants; and wheat seed, a plant part, or progeny from the bread wheat plants.