Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1998-03-11
2000-12-26
Pratt, Helen
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426 94, 426549, A23L 10522
Patent
active
06165535&
ABSTRACT:
The present invention relates to wheat starch which reaches the peak viscosity at 75 to 85.degree. C. and whose amylose content is 0.8% or more and 2.5% or less, as well as to foods containing the same. Wheat flour which is of glutinous properties and excellent in viscosity stability is provided.
REFERENCES:
Nakamura et al., "Production of Waxy (amylose-Free) Wheats", Mol. Gen. Genet. 248:253-259.
Katsuyuki Hayakawa et al., "Quality Characteristics of Waxy Hexaploid Wheat (Triticum aestivum L.): Properties of Starch Gelatinization and Retrogradation", Cereal Chemistry, vol. 74, No. 5, 1997, pp. 576-580.
Kiribuchi-Otobe et al., "Production of 1-12 Hexploid Wheats with Waxy Endosperm Character", Cereal Chemistry, vol. 74, No. 1, 1997, pp. 72-74.
Amano Yoichi
Otobe Chikako
Seko Hidefumi
Ushiyama Tomohiko
Yamaguchi Isao
Director General of National Agriculture Research Center, Minist
Pratt Helen
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