| WORLD WIDE WHEAT, L.L.C. Patent applications |
| Patent application number | Title | Published |
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| 20110293810 | WHITE WHEAT VARIETIES, AND COMPOSITIONS AND METHODS OF USING THE SAME - This invention relates generally to certain improved white wheat varieties, and grain products comprising said improved white wheat varieties. In certain embodiments, wheat varieties are provided that exhibit advantageous traits of white coloration, high gluten strength, and/or reduced bitterness. In further embodiments, the invention is directed toward identity-preserved milled grain products such as wheat flour manufactured substantially only from certain white wheat varieties, identity-preserved grain intermediate products such as milled bran flours manufactured substantially only from certain white wheat varieties, and to methods of preparation of each. In certain embodiments, such milled identity-preserved grain products require less sugar, less gluten, and/or reduced refining and bleaching during their use, thereby decreasing the cost of food production and providing certain advantageous characteristics. | 12-01-2011 |
| 20110151092 | GLUTEN QUALITY WHEAT VARIETIES AND METHODS OF USE - This invention relates generally to wheat varieties comprising high gluten content; to identity-preserved grain products (e.g. flour) produced therefrom; and to baked goods prepared from said identity-preserved grain products. In particular examples, a wheat variety comprising high gluten content is designated AUBR31101W, AUIMIW30494, AUBR31109W, AUBR31117W, AUBR31059W, or AUBR30450W. In some embodiments, identity-preserved grain products derived from wheat varieties comprising high gluten content may have a lower cost of manufacturing than other high gluten grain products. In some embodiments, identity-preserved grain products derived from wheat varieties comprising high gluten content may convey one or more desirable characteristics of high gluten content to a baked good prepared from said identity-preserved grain products; for example, greater dough elasticity, improved shape, and/or low caloric content. | 06-23-2011 |
| 20110151091 | GLUTEN QUALITY WHEAT VARIETIES AND METHODS OF USE - This invention relates generally to wheat varieties comprising high gluten strength, content or quality; to identity-preserved grain products (e.g. flour) produced therefrom; and to baked goods prepared from said identity-preserved grain products. In particular examples, a wheat variety comprising high gluten strength content or quality is designated AZCABR4421W, ARGIMI7232W, COI565W, AUBR31064W, AUBR31282W, CHBR1481W, and ARGBR5945W. In some embodiments, identity-preserved grain products derived from wheat varieties comprising high gluten strength, content or quality may have a lower cost of manufacturing than other high gluten grain products. In some embodiments, identity-preserved grain products derived from wheat varieties comprising high gluten strength, content or quality may convey one or more desirable characteristics of high gluten strength, content or quality to a baked good prepared from said identity-preserved grain products; for example, greater dough elasticity, improved shape, and/or low caloric content. | 06-23-2011 |
| 20110129586 | WHITE WHEAT VARIETIES, AND COMPOSITIONS AND METHODS OF USING THE SAME - This invention relates generally to certain improved white wheat varieties, and grain products comprising said improved white wheat varieties. In certain embodiments, wheat varieties are provided that exhibit advantageous traits of white coloration, high gluten strength, and/or reduced bitterness. In further embodiments, the invention is directed toward identity-preserved milled grain products such as wheat flour manufactured substantially only from certain white wheat varieties, identity-preserved grain intermediate products such as milled bran flours manufactured substantially only from certain white wheat varieties, and to methods of preparation of each. In certain embodiments, such milled identity-preserved grain products require less sugar, less gluten, and/or reduced refining and bleaching during their use, thereby decreasing the cost of food production and providing certain advantageous characteristics. | 06-02-2011 |
