"Waxy" wheat for novel products.
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 freezing and thawing.
Samples of Penawawa-X have been sent to bakers, millers, food processing companies, and others to see how it might be used in novel food or industrial applications. One company is already exploring commercial use of the wheat's starch, flour, bran, and other components.
Multistate field trials are under way to generate yield and other data needed for registering Penawawa-X and publicly releasing it. Craig F. Morris, USDA-ARS Western Wheat Quality Laboratory, Pullman, Washington; phone (509) 335-4062, e-mail firstname.lastname@example.org.
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|Title Annotation:||Science Update|
|Author:||Morris, Craig F.|
|Article Type:||Brief Article|
|Date:||Nov 1, 2005|
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