Wheat starch with glutinous properties

摘要

Wheat starch which (a) has a viscosity of at least 80% of its peak value two minutes after peak viscosity is reached (determined by heating a 12% aqueous dispersion under a specified regime) and (b) has an amylose content of 3% or less can be obtained from selected mutants of low-amylose wheat plants. Wheat flour having glutinous properties and excellent viscosity stability is provided.