Patent Number: 6,165,535

Title: Wheat starch with novel characteristics

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.

Inventors: Yamaguchi; Isao (Shimozuma, JP), Otobe; Chikako (Tsukuba, JP), Ushiyama; Tomohiko (Susaka, JP), Yanagisawa; Takashi (Tsukuba, JP), Seko; Hidefumi (Tsukuba, JP), Amano; Yoichi (Wakaba-machi, JP), Yoshida; Hisashi (Tsukuba, JP)

Assignee: Director General of National Agriculture Research Center, Ministry of Agriculture, Forestry and Fisheries

International Classification: A23L 1/16 (20060101); A23L 1/0522 (20060101); A23L 001/0522 ()

Expiration Date: 12/26/2017