| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide modified food starch having rugged feeling, floury feeling, and crispy feeling in appearance when used as food, especially deep-fried food powder, and capable of retaining the feelings even after freezing or refrigerating. <P>SOLUTION: The modified food starch contains 0.01-2 wt.% of water-soluble component, and has a polarized cross joint. A slurry viscosity in a suspension of 42 wt.% concentration of the modified food starch is 25-500 mPa s. <P>COPYRIGHT: (C)2010,JPO&INPIT |
