C - Chemistry – Metallurgy – 12 – N
Patent
C - Chemistry, Metallurgy
12
N
C12N 15/82 (2006.01) A01H 5/10 (2006.01) A21D 2/26 (2006.01) A21D 13/08 (2006.01) A23J 1/00 (2006.01) A23L 1/10 (2006.01) A23L 1/214 (2006.01) A23L 1/2165 (2006.01)
Patent
CA 2248396
The present invention is directed to a starchy flour comprising a modified protein content. The starchy flour is capable of producing a dough that, when compared with a corresponding wild-type starchy flour, comprises an increased pasting temperature, an increased peak viscosity, and more stability upon heating and cooling. Preferably the starchy flour is obtained from a root tuber species including potato, sweet potato, cassava, beet, yam, artichoke and turnip, or a combination thereof. This invention is also directed to a modified starchy flour prepared from maize. The modified starchy flour is obtained by transforming a plant with at least one gene construct that encodes a matrix protein. The matrix protein is preferably selected from the group consisting of glutenin, gliadin, albumin, and globulin.
Benmoussa Mustapha
Laberge Serge
Page Michel
Simard Ronald
Vezina Louis-P.
As Represented By The Ministe R. Of Agriculture Her Majesty The Queen In Right Of Canada
Gowling Lafleur Henderson Llp
Universite Laval
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