The present invention provides a wheat plant comprising an Rht-B1 allele which encodes an Rht-B1 (DELLA) poly-peptide. Grain from a near-isogenic wheat line comprising the dwarfing Rht-B1c allele was subjected to sodium azide mutagenesis. Plants exhibiting early leaf elongation rates or mature plant height greater than the dwarf parent were selected and the Rht-B1 gene sequenced. This identified 35 mutated alleles of Rht-B1c. Similar methods were also used to identify mutant alleles of the dwarfing s1n1d allele in barley, where DELLA is encoded by the s1n1 gene.

A method for producing powderized cannabis oil, powderized cannabis oil, and edible products and beverages comprising the powderized cannabis oil. Powderized cannabis oil contains cannabis oil and maltodextrin in a ratio of at least three grams of maltodextrin for every one-eighth of a gram of cannabis oil. Edible products and beverages incorporating the powderized cannabis oil are human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil providing CBD, THC and/or THCA.

A method for producing powderized cannabis oil, powderized cannabis oil, and edible products and beverages comprising the powderized cannabis oil. Powderized cannabis oil contains cannabis oil and maltodextrin in a ratio of at least three grams of maltodextrin for every one-eighth of a gram of cannabis oil. Edible products and beverages incorporating the powderized cannabis oil are human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil providing CBD, THC and/or THCA.

A non-hydrogenated fat composition comprises greater than 28% by weight stearic acid (C18:0) fatty acid residues; greater than 44% by weight oleic acid (C18:1) fatty acid residues, and less than 10% by weight of palmitic acid (C16) fatty acid residues, based on the total C8-C24 fatty acid residues, and greater than 30% by weight of the combined amounts of StOSt, StStO, StOO and OStO triglycerides based on the total glycerides present in the composition, wherein the weight ratio of (StOSt+StStO)/(StOO+OStO) is from 0.6-1.5.

A non-hydrogenated fat composition comprises greater than 28% by weight stearic acid (C18:0) fatty acid residues; greater than 44% by weight oleic acid (C18:1) fatty acid residues, and less than 10% by weight of palmitic acid (C16) fatty acid residues, based on the total C8-C24 fatty acid residues, and greater than 30% by weight of the combined amounts of StOSt, StStO, StOO and OStO triglycerides based on the total glycerides present in the composition, wherein the weight ratio of (StOSt+StStO)/(StOO+OStO) is from 0.6-1.5.

An improver for a baked confectionery (here, excluding a sponge cake) includes a component. (A) satisfying conditions of (1) to (5) below: (1) a starch content is equal to or more than 75% by mass; (2) equal to or more than 3% by mass and equal to or less than 45% by mass of molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained, where the molecular weight-reduced starch has a peak molecular weight of equal to or more than 3×10.sup.3 and equal to or less than 5×1.0.sup.4; (3) a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20; (4) a content under a sieve having a mesh size of 0.25 mm is equal to or more than 80% by mass and equal to or less than 100% by mass; and (5) a content on a sieve having a mesh size of 0.5 mm is equal to or less than 10% by mass.

An improver for a baked confectionery (here, excluding a sponge cake) includes a component. (A) satisfying conditions of (1) to (5) below: (1) a starch content is equal to or more than 75% by mass; (2) equal to or more than 3% by mass and equal to or less than 45% by mass of molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained, where the molecular weight-reduced starch has a peak molecular weight of equal to or more than 3×10.sup.3 and equal to or less than 5×1.0.sup.4; (3) a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20; (4) a content under a sieve having a mesh size of 0.25 mm is equal to or more than 80% by mass and equal to or less than 100% by mass; and (5) a content on a sieve having a mesh size of 0.5 mm is equal to or less than 10% by mass.

A method for producing a baked confectionery, the method includes: preparing a dough of a baked confectionery, the dough containing a component (A) which is a granular product containing equal to or more than 75% by mass of starch and in which the granular product contains, as he starch, equal to or more than 3% by mass and equal to or less than 45% by mass of molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass, where the molecular weight-reduced starch has a peak molecular weight of equal to or more than 3×10.sup.3 and equal to or less than 5×10.sup.4, and the granular product has a degree of swelling of equal to or more than 5 and equal to or less than 20 in cold water at 25° C., and the dough having a moisture content (excluding moisture in a powder raw material) of equal to or more than 18% by mass and equal to or less than 55% by mass; and heating the dough, in which in the preparing the dough of a baked confectionery, a blending amount of the component (A) with respect to the moisture content is equal to or more than 0.01 and equal to or less than 0.24, in terms of a mass ratio.

A method for producing a baked confectionery, the method includes: preparing a dough of a baked confectionery, the dough containing a component (A) which is a granular product containing equal to or more than 75% by mass of starch and in which the granular product contains, as he starch, equal to or more than 3% by mass and equal to or less than 45% by mass of molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass, where the molecular weight-reduced starch has a peak molecular weight of equal to or more than 3×10.sup.3 and equal to or less than 5×10.sup.4, and the granular product has a degree of swelling of equal to or more than 5 and equal to or less than 20 in cold water at 25° C., and the dough having a moisture content (excluding moisture in a powder raw material) of equal to or more than 18% by mass and equal to or less than 55% by mass; and heating the dough, in which in the preparing the dough of a baked confectionery, a blending amount of the component (A) with respect to the moisture content is equal to or more than 0.01 and equal to or less than 0.24, in terms of a mass ratio.

A non-hydrogenated, non-palm emulsifier composition comprises: at least 20% by weight monoglycerides; less than 60% by weight of diglycerides; and from 0-80% by weight triglycerides, wherein the weight % is with respect to the total of monoglycerides, diglycerides and triglycerides, and wherein the fatty acid residues bound to the monoglycerides, diglycerides and triglycerides in the emulsifier composition comprise: from 20% to 75% by weight stearic acid (C18:0); from 15% to 60% by weight oleic acid (C18:1); and from 1% to 10% by weight palmitic acid (C16:0), based on the total weight of C8 to C24 fatty acids. The composition is obtainable by a method comprising the reaction of a fat with glycerol in the presence of an enzymatic catalyst