MEHLE UND STÄRKE MIT SEHR HOHEM AMYLOPECTINGEHALT, VERFAHREN ZU DEREN HERSTELLUNG UND DEREN VERWENDUNGEN

摘要

A full waxy wheat flour or starch characterized in that its amylose content is about 0%±about 1%, and a process for preparing a functional full waxy wheat flour including preparing an initial flour with a defined size grading starting from full waxy wheat grains, and subjecting the flour to a heat-moisture treatment including adding water or steam and heat energy to achieve a degree of gelatinization of starch between about 15 and about 99% for less than about 5 minutes.