Described herein are baked crisp products for human consumption, and methods of making said baked crisp products. The baked crisp products have a sugar content of from 0 to 40%, a fat content of from 0 to 40%, and a starch content of 0 to 10% by weight. The baked crisp products comprise blended food ingredients and binder component, wherein the binder component comprises unrefined heat-treated psyllium in an amount of from 50 to 100% w/w of the binder component.

Described herein are baked crisp products for human consumption, and methods of making said baked crisp products. The baked crisp products have a sugar content of from 0 to 40%, a fat content of from 0 to 40%, and a starch content of 0 to 10% by weight. The baked crisp products comprise blended food ingredients and binder component, wherein the binder component comprises unrefined heat-treated psyllium in an amount of from 50 to 100% w/w of the binder component.

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.

The disclosure relates to a consumable product comprising malted wheat and/or a leachate of malted wheat, wherein said consumable product induces endogenous production of antisecretory factor (AF) protein and/or fragments thereof in a subject after consumption. The malted wheat of the consumable product comprises (i) 2-methoxyphenol and/or a derivate thereof, and (ii) 2,4-dihydroxy-7-methoxy-(2)-1,4-benzoxazin-3(4H)-one derivative, wherein (a) the concentration of (i) is higher and/or substantially the same as compared to the corresponding non-malted wheat, and (b) the concentration of (ii) is higher as compared to the corresponding non-malted wheat.

The present disclosure further relates to a consumable product produced in accordance with the herein described process, and to use of the consumable product as food or feed for humans and/or animals as well as for medical uses.

The purpose of the present invention is to provide a breadmaking composition that, without using a food additive such as a thickener, has gustatory sensations (moistness, chewiness) equivalent to or better than bread prepared using wheat flour, and with which it is possible to maintain the gustatory sensations for a long period of time. According to the present invention, a breadmaking composition is provided containing high-amylose rice that has been cooked, rice flour, and fats and oils, and when the total amount of the high-amylose rice and the rice flour is 100 parts by mass, the high-amylose rice is contained in an amount of 0.5 to 50 parts by mass, and the rice flour is contained in an amount of 50 to 99.5 parts by mass.

The purpose of the present invention is to provide a breadmaking composition that, without using a food additive such as a thickener, has gustatory sensations (moistness, chewiness) equivalent to or better than bread prepared using wheat flour, and with which it is possible to maintain the gustatory sensations for a long period of time. According to the present invention, a breadmaking composition is provided containing high-amylose rice that has been cooked, rice flour, and fats and oils, and when the total amount of the high-amylose rice and the rice flour is 100 parts by mass, the high-amylose rice is contained in an amount of 0.5 to 50 parts by mass, and the rice flour is contained in an amount of 50 to 99.5 parts by mass.

A flour made using an admixture composed of starch-containing grain, seed or fruit of a cereal grain or grain legume of low water content extruded in a single screw extruder at an ultra-high extrusion pressure producing an extruded functionally enhanced flour usable as an instantized flour by only adding water. When water is added, the flour forms a paste or dough that is three dimensionally formed or shaped into food products that can be cooked or baked in an oven into human or animal edible food products. The extruded functionally enhanced instantized flour also can be used as an ingredient in other edible food products. A preferred extruded functionally enhanced instant flour is extruded at ultra-high pressure from an admixture composed substantially completely of one or more cereal grains and/or legumes using only the moisture present in the cereal grains and/or legumes.

A flour made using an admixture composed of starch-containing grain, seed or fruit of a cereal grain or grain legume of low water content extruded in a single screw extruder at an ultra-high extrusion pressure producing an extruded functionally enhanced flour usable as an instantized flour by only adding water. When water is added, the flour forms a paste or dough that is three dimensionally formed or shaped into food products that can be cooked or baked in an oven into human or animal edible food products. The extruded functionally enhanced instantized flour also can be used as an ingredient in other edible food products. A preferred extruded functionally enhanced instant flour is extruded at ultra-high pressure from an admixture composed substantially completely of one or more cereal grains and/or legumes using only the moisture present in the cereal grains and/or legumes.

The present invention relates to a transgenic plant which integrated into its genome an exogenous polynucleotide encoding a polypeptide which confers resistance to one or more races of Puccinia graminis f. sp. tritici, such as the Ug99 group of races Puccinia graminis f. sp. tritici.