RAPIDLY HYDRATABLE KONJAC FLOUR

摘要

A rapidly hydratable konjac flour is disclosed which is distinguishable from native konjac flour in that it gains at least least 60% of its potential peak viscosity within 10 minutes after dispersal into water at 25 DEG C., at least 80% of its potential peak viscosity within 20 minutes after dispersal into water at 25 DEG C., and from 80 to 100% of its potential peak viscosity within 30 minutes after dispersal into water at 25 DEG C. Methods for manufacturing rapidly hydratable konjac flour and uses for the inventive flour also are disclosed.