Abstract: The invention provides a means for estimating the end use qualities of wheat flour that will be obtained in the future from the harvested wheat at an early stage before maturation of the wheat seeds. The invention relates to a method for estimating the end use qualities of a matured wheat seed, comprising measuring the expression level of at least 1 gene selected from genes, each of which is defined by any one of the nucleotide sequences of SEQ ID NOS: 1 to 121 in immature wheat.

Abstract: The invention provides a means for estimating the end use qualities of wheat flour that will be obtained in the future from the harvested wheat at an early stage before maturation of the wheat seeds. The invention relates to a method for estimating the end use qualities of a matured wheat seed, comprising measuring the expression level of at least 1 gene selected from genes, each of which is defined by any one of the nucleotide sequences of SEQ ID NOS: 1 to 121 in immature wheat.

Abstract: Provided are a bread-making additive containing a water-insoluble resistant starch and a gluten; and a bread-making composition containing the additive and a grain powder. By using this additive or composition, breads excellent in crust, crumb, texture and the like can be made.

Abstract: There is disclosed a steamed durum wheat flour having a gluten vitality of 0.70-0.95 based on that of untreated durum wheat flour and a gluten swelling power of 1.05-1.30 based on that of untreated durum wheat flour. The steamed durum wheat flour is suitable for the manufacture of cakes and doughnuts and for a coating material for fried foods including tempura and fried chicken.

Abstract: A steamed wheat flour for use in the fried good to be reheated in an microwave oven contains starch not substantially converted into alpha starch, and has a gluten vitality of 0.80 to 0.92 based on that of untreated wheat flour and a gluten swelling power of 1.05 to 1.55 based on that of untreated wheat flour. A process for producing steamed wheat flour for fry-cooking, which comprises steaming wheat flour in a closed type high-speed agitator under pressure with saturated steam and under conditions of a residence time of 2-20 sec and a product temperature higher than 80.degree. C. but not higher than 92.degree. C.

Abstract: A lipolytic enzyme inhibitor is disclosed which comprises as an active ingredient at least one of a basic protein, a basic polypeptide and salt thereof. The inhibitor is useful as a dieting agent for the prevention of obesity and lipemia and as an additive for food and feed.

Abstract: A method of inhibiting enzymatic hydrolysis of lipids in a mammal concerns orally administering an effective amount of a purothionin or an .epsilon.-polylysine of the formula: ##STR1## or a salt thereof, wherein n is a number of from 5 to 9, to a mammal in need thereof. Alternatively, the method concerns orally administering an .epsilon.-polylysine of the formula above or a salt thereof, wherein n is a number of from 4 to 30, to a mammal suffering from lipemia or obesity. The purothionin, .epsilon.-polylysine or salt thereof is a lipolytic enzyme inhibitor, useful as a dieting agent, an agent for the prevention of obesity and lipemia, and as an additive for food and feed.