FIELD: technological processes; food industry.
SUBSTANCE: present invention relates to thermally inhibited starch and starchy flours. Method of production comprises thermal treatment of native starch on spiral-vibration conveyor in presence of at least 0.1 vol% oxygen at temperature of product of 150 °C to 200 °C. Starch has dry substance content more than or equal to 98 wt%. If necessary to obtain said content of dry substance, starch is pre-dried.
EFFECT: invention enables to obtain thermally inhibited starch with stable viscosity using a continuous method.
10 cl, 7 tbl, 6 ex
| Title | Year | Author | Number |
|---|---|---|---|
| THERMALLY INHIBITIED POLYSACCHARIDES AND METHODS FOR PRODUCTION THEREOF | 2010 |
|
RU2529909C2 |
| METHOD OF PRODUCING INHIBITED STARCH WITH HIGH STABILITY DURING STORAGE IN WAREHOUSE | 2016 |
|
RU2707029C2 |
| STABILIZED BUCKWHEAT STARCH WITH “CLEAN LABEL” | 2018 |
|
RU2764638C2 |
| GLUTEN-FREE BAKED PRODUCTS | 2014 |
|
RU2673133C2 |
| GLUTEN-FREE BAKERY PRODUCTS | 2010 |
|
RU2540107C2 |
| METHOD FOR PRODUCTION OF INHIBITED STARCH | 2020 |
|
RU2802377C2 |
| STARCH MIXTURES AND THEIR APPLICATIONS | 2018 |
|
RU2795458C2 |
| THERMALLY INHIBITED WAX CASSAVA STARCH | 2018 |
|
RU2781575C2 |
| FOOD SPREAD OF CONTINUOUS FAT PHASE BASED UPON WATER-IN-OIL EMULSION AND METHOD FOR MANUFACTURING FOOD SPREAD BASED UPON WATER-IN-OIL EMULSION (VARIANTS) | 2002 |
|
RU2303360C2 |
| NATURAL EQUIVALENT OF CHEMICALLY MODIFIED STARCH | 2007 |
|
RU2443122C2 |
