| 摘要 |
A method of modifying the viscosity characteristics of a starchy flour by physical treatment, including heating in alcohol in a confined zone. The resulting starchy flour exhibits thin-thick viscosity characteristics when heated, and provides added viscosity in acid systems without breaking down. It has particular application to baby food recipes to impart desired texture and mouthfeel. Oat flour is the presently preferred starchy flour to be treated for use in baby foods. In one embodiment, a starchy flour is slurried in an aqueous organic liquid, preferably ethanol, and is then subjected to heat and pressure for a predetermined time to modify the physical properties of the flour. The specific combination of pressure, temperature, and heating time determine the properties of the treated flour. The alcohol treatment of the starchy flour may be performed continuously by forcing the starchy slurried in alcohol through a tubular confined zone under the required conditions of heat, pressure and residence time in the reactor to accomplish the desired physical changes. The continuous process greatly improves production rates.
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