The starch in a waxy grain is gelatinized throughout, allowing the cooked waxy grains to be stored for prolonged times in airtight or conventional cereal containers with liners without acquiring rancid odors or tastes even in the absence of preservatives that inhibit the development of rancidity. Preferably, the whole grain is a waxy wheat having a protein content of no more than 14% by dry weight. The patent also describes the processes for preparing the waxy whole-grain food products.
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