Fructan-rich barley on the way

摘要

Research by CSIRO in Australia has led to the development of a new barley variety high in fructans, which are known to improve gut health. The variety has up to 11 g fructans per 10Og, compared with less than 1 g/1 OOg for normal barley and plans are under way to commercialise it for use in breads, cakes, biscuits and breakfast cereals. Perhaps, malting is not contemplated but...?