| 摘要 |
PROBLEM TO BE SOLVED: To provide a novel starch material useful for improvement of food texture.SOLUTION: A starch showing no breakdown in an acidic amylograph analysis, that is, the amylograph analysis of a 16 mass% starch suspension adjusted to pH 3.0 is obtained and used as an active ingredient for a food texture improver. The starch is preferably a phosphoric acid cross-linked starch. Excellent food texture improvement effects are given by adding the starch having the physical properties mentioned above to food products, especially oil fried foods, steamed cakes, baked cakes or noodles. |
