X-rays Produce New Wheat Varieties

SWINDON, United KingdomScientists at the Biotechnology and Biological Sciences Research Council (BBSRC) are using high-intensity X-rays to identify new wheat varieties with added health benefits. The approach locates several different minerals simultaneously and provides information about their chemistry and digestibility.

Using an X-ray beam line, researchers expose grains to microfocused high intensity X-rays. As the X-rays encounter different minerals, characteristic fluorescence X-rays are emitted. Scanning across the energy range of fluorescent X-rays shows a great deal about the properties of the grains including where and how much of each mineral is present, and how each mineral is complexed within the various regions of the grain.

Essentially we are looking for new healthier grain. Diet deficiency is a big global issue; nearly 1 million people a year die worldwide as a result of iron and zinc deficiency. Milling methods and our preference for white flour products over whole grain means that much of the essential mineral content of wheat grains is lost during milling to produce white flour. We are looking for ways to increase iron and zinc quantities in white flour, ensuring they end up in our diet, said lead researcher Dr. Andrew Neal.