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USDA Scientists Develop Wheat Variety Without Discoloration Enzyme

April 19, 2016: 12:00 AM EST
A USDA scientist and his colleagues have developed a variety of wheat without an enzyme that causes browning in apples, black spots in avocados and the undesirable gray discoloration that occurs in hard white wheat products like fresh noodles, fresh and frozen breads, and refrigerated biscuits. High levels of polyphenol oxidase put U.S. hard white wheats at a competitive disadvantage with wheats from Australia in the Asian markets. The scientists screened 3,000 wheats for polyphenol oxidase, mated those with low levels of the enzyme, and came up with breeding lines with near-zero levels of polyphenol oxidase. They developed a wheat with no polyphenol oxidase: good news for the milling industry and exporters of wheat products.
Sandra Avant, "New wheat line eliminates discoloring in foods", Phys.org, April 19, 2016, © Phys.org
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