Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Reexamination Certificate
2001-09-24
2008-03-25
Tran, Lien (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
C426S506000, C426S507000, C426S508000, C426S615000
Reexamination Certificate
active
07348036
ABSTRACT:
A full waxy wheat flour or starch characterized in that its amylose content is about 0%±about 1%, and a process for preparing a functional full waxy wheat flour including preparing an initial flour with a defined size grading starting from full waxy wheat grains, and subjecting the flour to a heat-moisture treatment including adding water or steam and heat energy to achieve a degree of gelatinization of starch between about 15 and about 99% for less than about 5 minutes.
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Takeshi Yasui et al.,Amylose and Lipid Contents, Amylopectin Structure, and Gelatinisation Properties of Waxy Wheat(Triticum aestivum)Starch, Journal of Cereal Science, vol. 24, 1996, pp. 131-137.
Despre Denis
Messager Arnaud
Tran Lien
Ulice (S.A.)
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