NON-GLUTINEUS WAXY VARIETIES FLOUR AND ITS PRODUCTION METHOD Russian patent published in 2012 - IPC A21D2/00 A21D6/00 C08B30/00 A21D2/18 A21D2/36 

FIELD: food industry.

SUBSTANCE: waxy varieties flour pH is not regulated during thermal treatment, at a temperature of at least 160°C. The waxy varieties flour may be represented by wheat, rice, maize, barley, sorghum, potato and manioc flour.

EFFECT: thermally treated waxy varieties flour has less loss of viscosity in comparison with untreated waxy varieties flour, has good stability under the conditions of low temperature storage and may substitute chemically cross-linked starches.

22 cl, 18 dwg, 9 tbl, 10 ex