14 results about "Durum Wheats" patented technology

A method for producing dry pasta comprising the steps of:preparing with durum wheat flour, or soft wheat flour, and water a dough having humidity comprised between 25% and 35%;placing the dough in a chamber in which a vacuum is created comprised between 0.1 bar and 0.5 bar;pushing the dough through a drawing device by applying to the dough pressure comprised 80 bar and 110 bar, to obtain food pasta in the form of units of long pasta or units of short pasta;conveying and delivering said pasta to a dryer;drying said pasta in said dryer until the humidity of the pasta is not greater than 12.5%, said drying including heating said pasta in said dryer to a set temperature and maintaining the pasta at said set temperature for a set interval of time;extracting said dried pasta from said dryer;wherein said heating is obtained by passing the pasta inside an oscillating electromagnetic field having a frequency comprised between 10 MHz and 100 MHz.An apparatus for producing dry food pasta including a kneading and drawing device configured for producing both long pasta and short pasta, a first dryer configured for drying long pasta produced by said kneading and drawing device, a second dryer configured for drying short pasta produced by said kneading and drawing device; said first dryer and said second dryer are equipped with a plurality of pairs of electrodes between which an electromagnetic field oscillating at a frequency comprised 10 MHz and 100 MHz is created by a generator of oscillating electromagnetic field.

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.

This heat-treated durum wheat flour is obtained by heat-treating untreated durum wheat flour, and has an average particle diameter of 150 [mu] m or less. The heat-treated durum wheat flour according to the present invention is characterized in that when the gluten activity of the untreated durum wheat flour is 100, the gluten activity of the heat-treated durum wheat flour is 50 or less, and when the amylase sensitivity of the untreated durum wheat flour is 100, the amylase sensitivity of the heat-treated durum wheat flour is 70 or less. This method for producing heat-treated durum wheat flour comprises a step in which untreated durum wheat flour having an average particle diameter of 150 [mu] m or less is heat-treated under conditions in which the product temperature of the untreated durum wheat flour is maintained at 50-250 DEG C for 10-120 minutes.

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.

To provide a production method of French bread easy to eat and having a novel and unique texture.SOLUTION: A production method of French bread includes containing 30 mass% or more of durum wheat flour in wheat flour, and adding more than 75 pts.mass and 100 pts.mass or less of water based on 100 pts.mass of the wheat flour. An average particle diameter of the durum wheat flour is preferably 100 μm or less, a content of damaged starch in the durum wheat flour is preferably 10-15 mass%, and an ash content in the durum wheat flour is preferably 0.5 mass% or more and less than 1.0 mass%.SELECTED DRAWING: None

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.

The present invention provides a method for producing, by means of frying, dry couscous which can further be rehydrated for final consumption very quickly and giving rise to couscous with high culinary quality (swelling, texture, firmness), which are not achieved with the current industrial process based on hot air drying. For this, the starting point is essentially water and semolina, preferably from durum wheat, as the main raw material, mixing and subjecting them to steam pre-cooking, but applying a process of frying to the pre-cooked grains instead of hot air for drying. The couscous grains obtained can be stored and marketed, needing only quick hydration in hot water to be consumed.

Heat-treated durum wheat flour according to the present invention is obtained by subjecting durum wheat flour to a wet heat treatment, has an average particle size of more than 150 μm, and has a viscosity of 1,000 to 5,000 mPa·s at 10°C with a water content of 180 mass%. This production method for heat-treated durum wheat flour according to the present invention comprises a heating step for heating durum wheat flour in the presence of steam while using a stirring device. At the heating step, if the gluten vitality of the durum wheat flour before undergoing the heating step is 100, the durum wheat flour is heated such that the gluten vitality of the durum wheat flour after undergoing the heating step is more than 50 but less than 70.

To provide puffed confectionery having a pleasantly crunchy and crisp texture with excellent melt-in-the-mouth properties.SOLUTION: A method for producing puffed confectionery comprises the following steps: supplying raw materials (powder and liquid ingredients) to an extruder, kneading and heating a mixture thereof under pressure to obtain a kneaded mass; and puffing the kneaded mass. The powder ingredient contains at least 15 wt.% of durum wheat flour having a volume-average particle size of 50 to 130 μm. It is preferable that the durum wheat flour has a damaged starch content of 6.0 to 10.5%.SELECTED DRAWING: None

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%.

The present invention discloses a method for rapid, assisted breeding of high-amylose durum wheat based on SNP markers. The method employs highly specific SNP markers based on allele-specific PCR using unequal-length primers. Under a defined PCR reaction system and PCR amplification program, mutation sites and non-mutation sites are distinguished and identified based on agarose gel electrophoresis-stained bands. Single nucleotide polymorphisms at one or more specific SNP sites in the tested plants are measured to enable rapid, assisted breeding of high-amylose durum wheat. The present invention successfully develops co-dominant SNP markers based on allele-specific PCR using unequal-length primers for efficient molecular marker-assisted breeding of high-amylose durum wheat, addressing the need for rapid breeding of high-amylose durum wheat.

The invention discloses a calmodulin-like gene CML43-V in haynaldia villosa and an application of the calmodulin-like gene CML43-V. The cDNA (complementary deoxyribonucleic acid) sequence of CML43-V is SEQ ID NO.1, and the amino acid sequence coded by the CML43-V is SEQ ID NO.2. The gene is from a durum wheat-haynaldia villosa double diploid STH36-3. The expression of the CML43-V in the anti-freezing double-diploid material STH36-3 is enhanced under low-temperature induction, and the expression level of the CML43-V is far higher than that of the CML43-V in a non-anti-freezing double-diploid material STH78-5. The method comprises the following steps: constructing a transgenic overexpression vector of a CML43-V gene, and transforming the overexpression vector into a non-antifreeze receptor material Fielder by utilizing an agrobacterium tumefaciens-mediated transformation technology, so as to obtain a T1-generation positive transgenic plant with enhanced resistance to low temperature. Therefore, the CML43-V is expected to be used for genetic engineering breeding, and the low-temperature resistance of wheat is expected to be improved when the CML43-V is introduced into a non-freezing-resistant wheat variety.