Here is a new hybridized ‘wheat’ plant variety, which contains twice the sugar of its ancestor! Hence, it is named ‘sweet wheat’. Its development has been announced by Japan’s National Agriculture and Food Research Organization (NARO) and Nippon Flour Mills recently.
So, with this ‘first of its kind’ ‘sweet wheat’, you can now bake cakes and cereals without using or using less of sugar in it! This new sweet wheat has a much higher concentration of sugars — like maltose and sucrose.
In two or three years, the new wheat is expected to be available commercially in the market. Researchers hope will use the intervening time in developing recipes.