C - Chemistry – Metallurgy – 08 – B
Patent
C - Chemistry, Metallurgy
08
B
C08B 30/00 (2006.01) A23L 1/0522 (2006.01) A23L 1/16 (2006.01)
Patent
CA 2232028
The present invention relates to wheat starch which reaches the peak viscosity at 75 to 85 °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.
La présente invention porte sur de l'amidon de blé, qui atteint la viscosité pic dans une plage de 75 à 85 degrés C, et dont la teneur en amylose est de 0,8 % ou plus, et de 2,5 % ou moins, ainsi que sur des aliments qui en renferment. L'invention présente de la farine de blé aux propriétés glutineuses, avec une viscosité offrant une excellente stabilité.
Amano Yoichi
Otobe Chikako
Seko Hidefumi
Ushiyama Tomohiko
Yamaguchi Isao
Forestry And Fisheries Director General Of National Agriculture Research Center Ministr
National Agricultural Research Organization
Smart & Biggar
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