METHOD FOR INCREASING CONTENT OF ENZYME RESISTANT STARCH

摘要

PURPOSE: A new enzyme resistant starch producing method is provided to increase the content of the enzyme resistant starch that simplifies the gelatinizing process. CONSTITUTION: The content of the enzyme resistant starch among a starch increased by processing at a low temperature by press-forming or after press-forming without a continuous heating-cooling process needed to gelatinize the starch or without a dry process after heating-cooling. The process additionally contains to heat the press-forming starch at 100 to 150°C.