Method for modifying texture and flavor of waxy maize starch
AssigneeGeneral Foods Corporation
InventorsWilliam C. Seidel, Howard D. Stahl, George E. Orozovich
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Abstract
The flavor of waxy maize starch intended for use in thickened food compositions are modified by heat treating the starch to a temperature between about 120.degree. and about 200.degree. C. for a time period of less than 1 hour up to about 24 hours. The heat-treated waxy maize is then pregelatinized and remains flavor-free with a suitable texture for incorporation by mixing in thickened food compositions such as instant puddings.
Claims10
A method for preparing a pregelatinized waxy maize starch having improved flavor characteristics comprising the steps of heating, prior to pregelatinization, waxy maize starch granules, said heating being at a temperature between 120.degree. C. and 200.degree. C. for a time between 0.10 hours and 24 hours, said time being insufficient to effect dextrinization of the heated starch but effective to prevent the formation of woody off-flavors during subsequent pregelatinization and storage of the starch granules, and thereafter, pregelatinizing the starch granules.
Dependencies are inferred from the claim text.