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New, Healthier Type of Wheat on the Anvil

by Kathy Jones on August 29, 2012 at 8:56 PM
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 New, Healthier Type of Wheat on the Anvil

A team of Australian and Italian researchers are hoping to develop a new type of wheat that is also healthier.

Researchers from University of Adelaide and University of Bari hope to increase the amount of healthy soluble fiber present in durum wheat, which is used to make pasta.

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Stating that pasta could be made healthier than rice, lead researcher Associate Professor Rachel Burton said, "If you could add some extra fiber to it and possibly some extra antioxidants, vitamin E or other bio-available compounds then, compared with rice, it might be much more attractive. Rice is basically all carbohydrate."

Source: Medindia
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