Methods for thermally inhibiting starch
AssigneeCorn Products Development, Inc.
InventorsEmily BORLAND, Wajira RATNAYAKE, Tarak SHAH
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Abstract
The technology disclosed in this specification pertains to methods of making thermally inhibited starch and flour using microwave heating. Using microwave heating methods, thermally inhibited starch and flour can be obtained in less time and at lower temperatures than are needed to make similar inhibited starch or flour using forced air heating methods. Also disclosed are thermally inhibited starches and flours obtained from the methods and compositions using such thermally inhibited starches and flours.
Claims28
A method for making a thermally inhibited starch or flour comprising:
- a) soaking a starch or a flour in an aqueous buffered solution;
- b) drying the starch or the flour to a moisture content of less than about 2% (wt. %);
- and
- c) heating dried starch or flour using microwaves at temperature for enough time for the starch to reach a temperature between 110° C. to 140° C.
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Dependencies are inferred from the claim text.