Thermally-inhibited pregelatinized granular starches and flours

Details Thermally-inhibited pregelatinized granular starches and flours Thermally-inhibited pregelatinized granular starches and flours

1996-01-17

1998-02-17

Wood, Elizabeth

Sugar, starch, and carbohydrates

Processes

Carbohydrate manufacture and refining

127 29, 127 32, 127 67, 127 71, C08B 3012, C08B 3000

Patent

active

057187703

ABSTRACT:
Pregelatinized granular starches and flours are thermally inhibited by dehydrating a starch to anhydrous or substantially anhydrous and then heat treating the dehydrated starch at a temperature and for a time sufficient to inhibit the starch. The starch may be pregelatinized prior to or after the thermal inhibition using methods known in the art which retain the granular integrity. Preferably, the pH of the starch or flour is raised to 7.0 or above prior to the thermal inhibition steps. The dehydration step may be carried out by directly heating the starch, by extracting the starch with a solvent, or by freeze drying the starch. Preferably protein and/or lipids are removed prior to or after the thermal inhibition.

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