28 Aug 2023 --- Researchers have identified the enzyme that forms starch granules in the seeds of Triticeae crops such as wheat, barley and rye and used it to produce wheat with low or no B-type starch granules. The protein ensures smoothness and has the potential for applications in the baking, brewing and milling industries, overcoming many challenges. FoodIngredientsFirst talks to the scientists behind the discovery.
