| 摘要 |
A cooked-extruded instant thickener and a process for making the same by extrusion cooking. This thickener is made of flour, starch, water, fat, a carbonate and at least one emulsifier, in which 40 to 80% of the starch granules have lost their crystalline structure while preserving their integrity. Such an instant product makes it possible to preserve up to 80% of the potential viscosity of the starting ingredients and to avoid post-thickening during cooling of the reconstituted product.
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