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Article: "Waxy" wheat for novel products.(Science Update)(Brief Article)
- Article from:
- Agricultural Research
- Article date:
- November 1, 2005
- Author:
CopyrightCOPYRIGHT 2005 U.S. Government Printing Office. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Soft white wheat is the type suited for making foods such as cookies, cakes, noodles, and flatbreads. Its starch consists of two kinds of glucose polymer: amylose and amylopectin. Now a new wheat, Penawawa-X, has been developed that would be one of the first commercial soft white spring wheats available with 100 percent amylopectin starch--referred to as "full-waxy." It was developed using conventional plant breeding techniques.
Waxy starch gels form a paste at lower temperatures, swell with more water than regular or partially waxy starches, and don't lose water during ...