摘要：夏季甜玉米是蔬菜中比较受欢迎健康美味食品 ，现在“甜小麦”也有可能成为人们健康、美味饮食的一部分，发明这甜小麦的科学小组在一项新研究中说道。
'Sweet Wheat' for Tastier and More Healthful Baking
Just as sweet corn arose as a mutation in field corn -- being discovered and grown by Native American tribes with the Iroquois introducing European settlers to it in 1779 -- sweet wheat (SW) originated from mutations in field wheat. Toshiki Nakamura, Tomoya Shimbata and colleagues developed SW from two mutant types of wheat that each lack a different enzyme needed to make starch. Because the new wheat has much more sugar than regular wheat, they called it "sweet wheat." To see whether the flour from this new wheat could be used as an ingredient in foods, such as breads and cakes, the researchers analyzed its components.
They found that SW flour tasted sweeter, and SW seeds and flour contained higher levels of sugars, lipids and dietary fiber than seeds and flours of other wheat varieties. "The specific compositional changes that occurred in SW seed suggest that SW flour may provide health benefits when used as a food ingredient," say the researchers, noting its high levels of healthful carbohydrates termed fructans.
