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US 7,348,036 B2Granted
Flours and starch with a very high amylopectin content and methods for the production and uses thereof
AssigneeUlice
InventorsArnaud Messager, Denis Despre
Life of this patent
Estimating the term…
Abstract
A full waxy wheat flour or starch characterized in that its amylose content is about 0%±about 1%, and a process for preparing a functional full waxy wheat flour including preparing an initial flour with a defined size grading starting from full waxy wheat grains, and subjecting the flour to a heat-moisture treatment including adding water or steam and heat energy to achieve a degree of gelatinization of starch between about 15 and about 99% for less than about 5 minutes.
Claims4
A process for preparing a functional full waxy wheat flour comprising:
- preparing an initial flour with a defined size grading starting from full waxy wheat grains;
- and
- subjecting said flour to a heat-moisture treatment including adding water or steam and heat energy for less than about 5 minutes to achieve a degree of gelatinization of starch between about 20% and about 80%.
Dependencies are inferred from the claim text.