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.
申请公布号
CA2232028(C)
申请公布日期
2002.06.11
申请号
CA19982232028
申请日期
1998.03.11
申请人
DIRECTOR GENERAL OF NATIONAL AGRICULTURE RESEARCH CENTER, MINISTRY OF AG RIC
