Use of thermally-inhibited subsequently enzymatically-treated st

Details Use of thermally-inhibited subsequently enzymatically-treated st Use of thermally-inhibited subsequently enzymatically-treated st

1997-08-21

1999-05-18

Bhat, Nina

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426550, 426439, 426465, 426661, 127 32, 127 33, 127 36, 127 71, A23B7/10

Patent

active

059049405

ABSTRACT:
The present invention is directed to a thermally inhibited, subsequently enzymatically hydrolyzed, ungelatinized, granular starch or flour and the process of making such starch or flour. Such starch or flour is useful as an ingredient in food products, particularly fruit- or vegetable-based products.

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"Glucose Syrups", Food Review--Dec. 1992/Jan. 1993, p. 33.

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