| 摘要 |
There is provided a cold water swelling starch composition which comprises a heat-processed blend of at least two distinct starch components. One starch component is an essentially amylose free starch, while another is a starch containing at least 20 percent amylose. The starch components are heat processed together under conditions that impart cold water swelling characteristics and the resultant starch composition is useful in instant and convenience food formulations. |
