| abstract |
The present invention is directed to a starchy flour comprising a modified protein content. The starchy flour is capable of producing a dough that, when compared with a corresponding wild-type starchy flour, comprises an increased pasting temperature, an increased peak viscosity, and more stability upon heating and cooling. Preferably the starchy flour is obtained from a root tuber species including potato, sweet potato, cassava, beet, yam, artichoke and turnip, or a combination thereof. This invention is also directed to a modified starchy flour prepared from maize. The modified starchy flour is obtained by transforming a plant with at least one gene construct that encodes a matrix protein. The matrix protein is preferably selected from the group consisting of glutenin, gliadin, albumin, and globulin. |