HEAT MOISTURE TREATED AND THERMALLY INHIBITED STARCHES AND FLOURS THAT IMPROVE THE CRISPNESS OF BATTERED AND BREADED FOODS

摘要

The application relates to a composition comprising separately by weight from about 20% to about 70% of non-gelatinized starch, from about 5% to about 40% of rice flour, from about 5% to about 30% of high amylose corn starch, and from about 5% to about 40% of heat moisture treated or thermally inhibited flour or starch.