Wheat starch with glutinous properties

Wheat starch which (a) has a viscosity of at least 80% of its peak value two minutes after peak viscosity is reached (determined by heating a 12% aqueous dispersion under a specified regime) and (b) has an amylose content of 3% or less can be obtained from selected mutants of low-amylose wheat plant...

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Bibliographische Detailangaben
Hauptverfasser:	ISAO YAMAGUCHI, CHIKAKO OTOBE, YOICHI AMANO, HISASHI YOSHIDA, TAKASHI YANAGISAWA, TOMOHIKO USHIYAMA, HIDEFUMI SEKO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMISTRY COMPOSITIONS BASED THEREON DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Wheat starch which (a) has a viscosity of at least 80% of its peak value two minutes after peak viscosity is reached (determined by heating a 12% aqueous dispersion under a specified regime) and (b) has an amylose content of 3% or less can be obtained from selected mutants of low-amylose wheat plants. Wheat flour having glutinous properties and excellent viscosity stability is provided.