Patent ID: 7935376

Claim:
Process for preparing a cooked, buoyant, wholegrain waxy wheat, comprising: (a) hydrating a wholegrain waxy wheat having no more than 10% amylose to a grain moisture content of from 11 to 16% by heating the wholegrain waxy wheat for about 5 to about 15 minutes at about 200° F. (94° C.) to 230° F. (110° C.) with moist heat, then tempering the wholegrain waxy wheat having a grain moisture content of from 11 to 16% for about 1 hour to about 2 hours, (b) cooking the tempered wholegrain waxy wheat to fully gelatinize it throughout, and (c) cooling and drying the fully gelatinized wholegrain waxy wheat, wherein said wholegrain waxy wheat product is storage stable for at least about six months in the absence of additives that inhibit development of rancidity.