| 摘要 |
A method for cooking a starchy composition, includes: (a) a first step of mixing at least one starch powder with an aqueous starch fluid, wherein the ratio of the mixture of the starch powder to the aqueous starch fluid is such that the total starch content of the mixture obtained is greater than 45% by weight, and wherein the first step is carried out in a cooking chamber maintained at a temperature at least equal to the highest gelatinization temperature (GT) of all the starches present in the mixture, for a period of time sufficient to obtain a colloidal solution of starch, and (b) a second step comprising heating the colloidal solution of starch obtained in step (a), at a pressure greater than atmospheric pressure and at a temperature of between 120° C. and 180° C. |
