THERMALLY-INHIBITED PREGELATINIZED NON-GRANULAR STARCH AND FLOUR AND PROCESS FOR THEIR PRODUCTION

摘要

PROBLEM TO BE SOLVED: To meet a need for unmodified pregelatinized non-granular starches which have the textural properties of chemically crosslinked pregelatinized non-granular starches and which are substantially free of off tastes.

SOLUTION: Thermally-inhibited pregelatinized non-granular starches and flours are produced by pregelatinizing the starch and flour and thermally-inhibited the starch and flour by dehydrating the starch and flour to anhydrous or substantially anhydrous and then heat treating the dehydrated starch. The pregelatinization may be carried out prior to or after the thermal inhibition using known methods which disrupt the granular structure such by drum drying or jet heating and spray-drying. The starch may be dehydrated by heating the starch in a suitable heating apparatus, by extracting water from the starch using a solvent such as ethanol, or by freeze drying the starch. Preferably, the starch or flour is treated with a solvent to remove proteins and/or lipids and thus prevent off flavors.

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