Abstract: A wheat bran composition of the invention contains a white wheat as a raw material, wherein the wheat bran composition has a dietary fiber content of 43 mass % or greater and a glucide content of 18 mass % or less. The invention also provides a method for producing a wheat bran composition, involving pulverizing grains of a white wheat to obtain a wheat bran composition having a dietary fiber content of 43 mass % or greater and a glucide content of 18 mass % or less. The invention also provides a premix containing the wheat bran composition. The invention also provides a method for producing a processed food involving using the wheat bran composition as a raw material.

Abstract: A cereal flour composition is made by subjecting a mixture to a heating treatment, the mixture including: a cereal flour; and 0.2-10 parts by mass of an emulsifier with respect to 100 parts by mass of the cereal flour. Preferably, the emulsifier is a monoglycerol fatty acid ester or lecithin. Preferably, the heating treatment is performed for 2 seconds to 3 minutes at a mixture temperature of 80 to 120° C. Preferably, the heating treatment is a heat-moisture treatment using saturated water vapor. A process for producing the cereal flour composition involves a heating step of directly applying saturated water vapor to the mixture including a cereal flour and an emulsifier, and heating the mixture, wherein the heating step is performed by using a production device including: a transporting path that transports an introduced raw material to an outlet; and a mechanism that introduces saturated water vapor into the transporting path.

Abstract: A wheat flour for deep-fried food crusts is obtained by subjecting a mixture including a wheat flour and from 0.05 to 0.5 parts by mass of an emulsifier with respect to 100 parts by mass of the wheat flour to a heating treatment for 1 to 20 seconds under a condition where the temperature of the mixture is from 65 to 99° C. The emulsifier is at least one type of emulsifier selected from sucrose fatty acid esters and lecithin. The blending ratio of the emulsifier is preferably from 0.1 to 0.45 parts by mass with respect to 100 parts by mass of the wheat flour. The wheat flour has an average grain size of preferably less than 100 ?m. A crust material for deep-fried foods including the aforementioned wheat flour for deep-fried food crusts, and a tempura flour including the aforementioned wheat flour for deep-fried food crusts are also described.

Abstract: A cereal flour composition is made by subjecting a mixture to a heating treatment, the mixture including: a cereal flour; and 0.2-10 parts by mass of an emulsifier with respect to 100 parts by mass of the cereal flour. Preferably, the emulsifier is a monoglycerol fatty acid ester or lecithin. Preferably, the heating treatment is performed for 2 seconds to 3 minutes at a mixture temperature of 80 to 120° C. Preferably, the heating treatment is a heat-moisture treatment using saturated water vapor. A process for producing the cereal flour composition involves a heating step of directly applying saturated water vapor to the mixture including a cereal flour and an emulsifier, and heating the mixture, wherein the heating step is performed by using a production device including: a transporting path that transports an introduced raw material to an outlet; and a mechanism that introduces saturated water vapor into the transporting path.

Abstract: A wheat flour for deep-fried food crusts is obtained by subjecting a mixture including a wheat flour and from 0.05 to 0.5 parts by mass of an emulsifier with respect to 100 parts by mass of the wheat flour to a heating treatment for 1 to 20 seconds under a condition where the temperature of the mixture is from 65 to 99° C. The emulsifier is at least one type of emulsifier selected from sucrose fatty acid esters and lecithin. The blending ratio of the emulsifier is preferably from 0.1 to 0.45 parts by mass with respect to 100 parts by mass of the wheat flour. The wheat flour has an average grain size of preferably less than 100 ?m. A crust material for deep-fried foods including the aforementioned wheat flour for deep-fried food crusts, and a tempura flour including the aforementioned wheat flour for deep-fried food crusts are also described.

Abstract: A circular DNA is provided comprising endogenous DNA common to both genetically modified wheat and non-genetically modified wheat along with one or more pieces of DNA each having a sequence present specifically in a strain of genetically modified wheat. Also provided is a method for determining a mix rate of genetically modified wheat in a test sample.

Abstract: A circular DNA is provided comprising endogenous DNA common to both genetically modified wheat and non-genetically modified wheat along with one or more pieces of DNA each having a sequence present specifically in a strain of genetically modified wheat. Also provided is a method for determining a mix rate of genetically modified wheat in a test sample.

Abstract: A primer pair is provided capable of amplifying partial sequences of endogenous wheat DNA which are single copies and which allow wheat to be specifically detected without cross-reacting with other plants in a polymerase chain reaction. Also provided is a kit for detecting or assaying an endogenous wheat DNA sequence in a test sample by a polymerase chain reaction.

Abstract: A circular DNA is provided comprising endogenous DNA common to both genetically modified wheat and non-genetically modified wheat along with one or more pieces of DNA each having a sequence present specifically in a strain of genetically modified wheat. Also provided is a method for determining a mix rate of genetically modified wheat in a test sample.

Abstract: A circular DNA is provided comprising endogenous DNA common to both genetically modified wheat and non-genetically modified wheat along with one or more pieces of DNA each having a sequence present specifically in a strain of genetically modified wheat. Also provided is a method for determining a mix rate of genetically modified wheat in a test sample.

Abstract: A circular DNA is provided comprising endogenous DNA common to both genetically modified wheat and non-genetically modified wheat along with one or more pieces of DNA each having a sequence present specifically in a strain of genetically modified wheat. Also provided is a method for determining a mix rate of genetically modified wheat in a test sample.

Abstract: It is an object of the present invention to provide partial sequences of endogenous wheat DNA (genome) which are single copies and which allow wheat to be specifically detected without cross-reacting with other plants in PCR, and to provide primers for amplifying these partial sequences, along with a good method for detecting and quantifying endogenous DNA using these primers. The present invention provides, in a method for detecting or quantifying an endogenous wheat DNA sequence in a test sample by means of a polymerase chain reaction, a method comprising a step of using a nucleic acid in the test sample or a nucleic acid extracted from the test sample as a template to amplify the nucleic acid of a region comprising at least 80% or more of a nucleotide sequence represented by one of SEQ ID NO:1 through SEQ ID NO:7 using a primer pair capable of amplifying that region, and a step of detecting or quantifying the amplified nucleic acid.

Abstract: It is an object of the present invention to provide partial sequences of endogenous wheat DNA (genome) which are single copies and which allow wheat to be specifically detected without cross-reacting with other plants in PCR, and to provide primers for amplifying these partial sequences, along with a good method for detecting and quantifying endogenous DNA using these primers. The present invention provides, in a method for detecting or quantifying an endogenous wheat DNA sequence in a test sample by means of a polymerase chain reaction, a method comprising a step of using a nucleic acid in the test sample or a nucleic acid extracted from the test sample as a template to amplify the nucleic acid of a region comprising at least 80% or more of a nucleotide sequence represented by one of SEQ ID NO:1 through SEQ ID NO:7 using a primer pair capable of amplifying that region, and a step of detecting or quantifying the amplified nucleic acid.

Abstract: It is an object of the present invention to provide partial sequences of endogenous wheat DNA (genome) which are single copies and which allow wheat to be specifically detected without cross-reacting with other plants in PCR, and to provide primers for amplifying these partial sequences, along with a good method for detecting and quantifying endogenous DNA using these primers. The present invention provides, in a method for detecting or quantifying an endogenous wheat DNA sequence in a test sample by means of a polymerase chain reaction, a method comprising a step of using a nucleic acid in the test sample or a nucleic acid extracted from the test sample as a template to amplify the nucleic acid of a region comprising at least 80% or more of a nucleotide sequence represented by one of SEQ ID NO:1 through SEQ ID NO:7 using a primer pair capable of amplifying that region, and a step of detecting or quantifying the amplified nucleic acid.

Abstract: A circular DNA is provided comprising endogenous DNA common to both genetically modified wheat and non-genetically modified wheat along with one or more pieces of DNA each having a sequence present specifically in a strain of genetically modified wheat. Also provided is a method for determining a mix rate of genetically modified wheat in a test sample.

Abstract: It is an object of the present invention to provide partial sequences of endogenous wheat DNA (genome) which are single copies and which allow wheat to be specifically detected without cross-reacting with other plants in PCR, and to provide primers for amplifying these partial sequences, along with a good method for detecting and quantifying endogenous DNA using these primers. The present invention provides, in a method for detecting or quantifying an endogenous wheat DNA sequence in a test sample by means of a polymerase chain reaction, a method comprising a step of using a nucleic acid in the test sample or a nucleic acid extracted from the test sample as a template to amplify the nucleic acid of a region comprising at least 80% or more of a nucleotide sequence represented by one of SEQ ID NO:1 through SEQ ID NO:7 using a primer pair capable of amplifying that region, and a step of detecting or quantifying the amplified nucleic acid.