Preferably the waxy grain is a waxy barly.

This invention relates to a storage stable buoyant waxy grain wherein the waxy grain is waxy triticale and waxy wheat.

Further disclosed is waxy (i.e. low amylose) starch having reduced gelatinization onset and swelling temperatures.

The waxy grain is gelatinized throughout and can be stored for prolonged periods in air tight or conventional cereal containers having a liner, without the addition of preservatives, and does not acquire rancid odors or tastes.

Preferably the waxy grain is a waxy barly.

This invention relates to a storage stable buoyant waxy grain wherein the waxy grain is waxy triticale and waxy wheat.

The invention also includes food products manufactured from the processed waxy hull-less barley.

A waxy hull-less barley product is described having a moisture content of from 50-75 %.

Further disclosed is waxy (i.e. low amylose) starch having reduced gelatinization onset and swelling temperatures.

The waxy grain is gelatinized throughout and can be stored for prolonged periods in air tight or conventional cereal containers having a liner, without the addition of preservatives, and does not acquire rancid odors or tastes.

The adhesive composition is a cooked blend of a waxy starch white dextrin and a waxy starch hydrolysate having a DE of around 20.

Yellowish or light brown liquids to waxy solids or semi-solids

This invention relates to cooked, buoyant, storage stable, processed waxy grains.

The processes for preparing the waxy grains of this invention are also described.

Yellowish or light brown liquids to waxy solids or semi-solids