Wheat starch with novel characteristics
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United States of America Patent
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Dec 26, 2000
Grant Date -
N/A
app pub date -
Mar 11, 1998
filing date -
Mar 12, 1997
priority date (Note) -
Expired
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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.
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