| 摘要 |
The flavor of waxy maize starch intended for use in thickened food compositions are modified by heat treating the starch to a temperature between about 120 DEG and about 200 DEG C. for a time period of less than 1 hour up to about 24 hours. The heat-treated waxy maize is then pregelatinized and remains flavor-free with a suitable texture for incorporation by mixing in thickened food compositions such as instant puddings. |
