| 摘要 |
Instant gelling tapioca or potato starches characterized by forming at least a weak gel having Bloom strengths of 70 grams are prepared by forming an aqueous slurry of native tapioca or potato starch at a pH of 5-12, drum drying the slurry to render the starches cold-water-dispersible, and heat treating the drum-dried starch to reduce its viscosity to within defined Brabender viscosity limits. The heat treatment is carried out in a conventional heating device, such as an electric or gas oven or a dextrinizer, for 1.5-24 hours at 125-180 DEG C. Lightly converted (fluidity) starches can also be used to prepare instant gelling starches provided the pH is above 6.5 and the proper time and temperature are selected for the heat-treatment. The instant gelling starch are particularly useful in food systems of the type which gel upon standing, such as pie fillings, jellies and puddings. |
