National Institute of Crop Science Develops Waxy Wheat Variety.Tokyo, Japan, Dec 22, 2005 - (JCN JCN Japan Corporate News JCN Journal of Cognitive Neuroscience JCN Journal of Cardiovascular Nursing JCN Journal of Christian Nursing JCN Job Control Number JCN Journal of Child Neurology JCN joint communications network (US DoD) ) - The National Institute of Crop Science (NICS See Newly Industrialized Countries. ), one of the research entities of the National Agriculture and Bio-oriented Research Organization (AIST AIST Advanced Industrial Science and Technology (Japan) AIST National Institute of Advanced Industrial Science and Technology (Japan) AIST Association for Iron & Steel Technology ), has developed Urara-mochi, a waxy wheat variety with improved yield and milling performance. Compared to the existing waxy wheat variety Akebono-mochi, Urara-mochi is superior in both yield and milling performance. The amylose amylose /am·y·lose/ (am´i-los) a linear, water-soluble glucan; the soluble constituent of starch, as opposed to amylopectin. am·y·lose n. 1. content is minimal so that it can provide a dough property specific to the wavy wheat. Further, the new breed has a strong resistance to leaf rust and yellow mosaic virus. It is suited for cultivation in warm-temperature regions from Kanto to the west. NICS envisages many applications for the new variety, including noodles, breads and Japanese-style confectionery. Copyright [c] 2005 Japan Corporate News Network. All rights reserved. |
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