| 摘要 |
Starch with from 4% to 60% by weight of water is subjected to UHF radiation, preferably of 2450 MHz for up to 15 minutes, under conditions such that the starch reaches a maximum temperature no greater than 100 DEG C and is not significantly gelatinized. The treated starch has a crystallinity not more than half that of the untreated starch, and may have improved rheology, hot water dispersibility and susceptibility to amylolytic enzyme attack. |
