Barley with low levels of hordeins
AssigneesCommonwealth Scientific and Industrial Research Organisation, The Walter and Eliza Hall Institute of Medical Research, Grains Research and Development Corporation, Melbourne Health
InventorsGregory John Tanner, Crispin Alexander Howitt
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Abstract
The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.
Claims6
A method of producing a food, the method comprising mixing barley grain or flour produced from said grain, with at least one other food ingredient thereby producing the food, wherein the grain or flour produced from said grain comprises about 25% or less of the level of total hordeins when compared to grain from a corresponding wild-type barley plant or flour produced in the same manner from grain from a corresponding wild-type barley plant.
Dependencies are inferred from the claim text.