A tribo-electrostatic separation process and system for the preparation of various food and feed products. A tribo-electric separation process and system for fractionating a feed mixture comprising at least two members of the group of proteins, starches, soluble and insoluble fibers. Namely, supplying a feed mixture comprising at least two of the group of proteins, starches, soluble and insoluble fibers to a tribo-electric separator and simultaneously charging and separating the feed mixture into at least two subfractions, with one of the subfractions enriched in one of protein, starch and fiber and having a composition different than the feed mixture.

Provided are food and drink ingredients produced from wheat grain which has a low level (2-30%) of total starch branching enzyme II activity and an amylose content in the starch of at least 50% (w/w), and processes for producing and using the ingredients. Also provided are foods produced from the ingredients which may be used in humans to improve one or more parameters of metabolic health, bowel health or cardiovascular health.

Provided are food and drink ingredients produced from wheat grain which has a low level (2-30%) of total starch branching enzyme II activity and an amylose content in the starch of at least 50% (w/w), and processes for producing and using the ingredients. Also provided are foods produced from the ingredients which may be used in humans to improve one or more parameters of metabolic health, bowel health or cardiovascular health.

The present invention relates to a process for preparing stabilized buckwheat starches comprising a specific heat treatment. The present invention also relates to stabilized buckwheat starches obtainable by said process, as well as the use of said stabilized buckwheat starches for the preparation of a food product.

The present invention, relates to stress tolerant transgenic wheat plants. In particular, the present invention relates to stress tolerant transgenic wheat plants comprising an exogenous polynucleotide encoding a NAC transcription factor operably linked to a promoter capable of directing expression of the polynucleotide in a cell of the plant.

Wheat grain (Triticum aestivum) comprising an embryo and starch, wherein the embryo comprises two identical alleles of an SBEIIa-A gene, two identical alleles of an SBEIIa-B gene and two identical alleles of an SBEIIa-D gene, wherein each of the SBEIIa genes gives rise to an amount of protein (w/w) or a protein having SBEIIa activity which is lower than the corresponding wild-type gene, and at least one of said genes comprises a point mutation, wherein the starch comprises amylose such that the grain has an amylose content of at least 50% (w/w) as a proportion of the extractable starch of the grain.

Provided are food and drink ingredients produced from wheat grain which has a low level (2-30%) of total starch branching enzyme II activity and an amylose content in the starch of at least 50% (w/w), and processes for producing and using the ingredients. Also provided are foods produced from the ingredients which may be used in humans to improve one or more parameters of metabolic health, bowel health or cardiovascular health.

A method of producing first break wheat which maintains wheat germ and wheat germ oil intact and surrounded in a protected state by endosperm includes milling wheat grains via a single pass through corrugated first break rollers thereby forming an amount of first break wheat, wherein the corrugated first break rollers are specifically designed to maintain wheat germ and wheat germ oil in the first break wheat intact and surrounded in a protected state by endosperm, and eliminating further processing of the first break wheat which exposes the wheat germ and wheat germ oil therein to the surrounding atmosphere. A first break wheat mixture is obtained by mixing first break wheat with white flour to obtain a first break wheat mixture including about 3% to about 50% by weight of first break wheat and about 50% to about 97% by weight of white flour.

The present invention relates to a method for extracting protein, starch and fibers from buckwheat, more particularly from buckwheat groat or flour.