6 results about "Durum Wheats" patented technology

This invention discloses molecular markers closely linked to the major QTL locus qSL2V of *Triticum aestivum* ear length and their applications. This invention locates a novel major QTL for ear length, named qSL2V, from the artificially synthesized durum wheat-*Triticum aestivum* didiploid STH65-4, and provides molecular markers I-M5 and I-M3 for identifying this locus. This invention can be used for marker-assisted selection breeding of the ear length QTL locus qSL2V, providing molecular tools for identifying or assisting in the identification of *Triticum aestivum* ear length genes for transfer and utilization, thus accelerating the creation of wheat germplasm resources and the process of high-yield breeding.

This invention provides a strong wheat flour suitable for use in bakery products and the like, with improved quality regardless of the origin of the wheat used as raw material. [Solution] The raw material is durum wheat (excluding Australian wheat), and the median diameter is 20 μm or more and 60 μm or less. The manufacturing method for flour with a median diameter of 20 μm or more and 60 μm or less includes the step of grinding flour made from durum wheat (excluding Australian wheat) to obtain ground flour.

The present invention relates to a process for obtaining durum wheat oil starting from durum wheat. further obtaining a defatted meal and durum wheat lecithin. The invention further relates to a process for obtaining flour products of defatted durum wheat germ and defatted durum wheat bran starting from said defatted meal of durum wheat. The present invention relates to a process starting from the defatted meal of durum wheat for obtaining a natural sourdough and a dried natural sourdough therefrom. A further object of the invention are the thus obtained products: durum wheat oil, defatted meal and durum wheat lecithin, flour products of defatted durum wheat germ and defatted durum wheat bran, a natural sourdough, and a dried natural sourdough.

The heat-treated hard wheat flour of the present application is obtained by subjecting hard wheat flour to wet heat treatment, has an average particle diameter of more than 150 μm, and has a viscosity of 1000 to 5000 mPa·s at 10°C at a water addition amount of 180 mass%. The manufacturing method of the heat-treated hard wheat flour of the present application has a heating step of heating hard wheat flour in the presence of water vapor using a stirring device. In the heating step, the hard wheat flour is heated so that the gluten strength of the hard wheat flour after being subjected to the heating step is greater than 50 and less than 70 in the case where the gluten strength of the hard wheat flour before being subjected to the heating step is set to 100.

The invention relates to a durum wheat flour essentially made up of durum wheat grain milling products having a particular particle size and damaged starch content, to a process for preparing said flour, to a premix containing said flour, to the use of said flour or said premix for the preparation of low glycemic index bakery products, and to bakery products containing said flour or said premix.

Method for making a snack food, having the form of the usual shapes of fresh or dry, short or long pasta, comprising the steps of: a) preparing a dough comprising: durum wheat semolina in an amount between 40% and 80% by weight of the dough, preferably between 60% and 75%,-water in an amount between 10% and 40% by weight of the dough, preferably between 20% and 30%,-vegetable oils and / or animal fats, preferably extra virgin olive oil, or olive oil, or butter, or peanut oil, or coconut oil, or palm oil, or lard, in an amount between 0.1% and 15% by weight, more preferably between 0.1% and 10%-salt in an amount between 0.1% and 10% by weight of the dough, preferably between 0.5% and 7%,-wherein said dough is yeast-free, i.e. it does not contain substances that, when added to the dough, increase the volume of said dough. b) a first processing of the dough by means of an extrusion or lamination process so as to obtain raw dough portions which have the forms of the classic shapes of fresh or dry short or long pasta, or the form of strips, sticks, or a polygonal shape; c) wherein, after said processing, such portions of raw dough have a thickness between 0.1 mm and 2 mm, preferably between 0.4 mm and 1.3 mm d) wherein in said first dough processing, the dough is kept at a temperature and for a time lower than the cooking temperature and time, preferably lower than 80° C., so that at the end of this first processing the obtained dough portions are still raw; e) subjecting the dough portions to a second process which includes a first step of seasoning the raw extruded or laminated dough portions, wherein vegetable oil, preferably olive oil or extra virgin olive oil, and / or sauces, and / or dressings, are added to all or part of the outer surface of said portions of raw dough, in a percentage between 1% and 30% by weight of the portion of the raw dough, f) subjecting the dough portions to a third processing which includes a thermal cooking treatment chosen from one of the following treatments: baking in the oven or cooking on heated plates,-wherein said dough portions are cooked at a temperature between 80° C. and 340° C., preferably between 120° C. and 190° C., and for a duration between 1 minute and 120 minutes, preferably between 6 minutes and 40 minutes, and even more preferably between 8 minutes and 25 minutes,-wherein said cooking the portions of raw dough does not require ventilation or requires ventilation of less than 15 m / s so as to prevent their expansion, and / or creation of bubbles on the surface—wherein said cooking does not involve frying the dough portions g) wherein after cooking the snack:—has a moisture content below 7%, preferably below 6%,-has substantially maintained the same shape as the dough portions before cooking, has not expanded, is neither puffed nor leavened, nor shows surface swellings,—has smaller dimensions with respect to the size of the portions of dough before cooking, for example smaller percentage dimensions by a value between 2% and 30%.