| abstract |
Thermally inhibited starches and flours are prepared by a process which comprises the steps of non-thermally dehydrating a granular starch or flour to anhydrous or substantially anhydrous and heat treating the dehydrated starch or flour for a time and at a temperature sufficient to inhibit the starch or fluor and provide textural and viscosity characteristics comparable to chemically cross-linked starches and flours. Preferably, prior to the dehydrating and heat treating steps, the granular starch or flour is adjusted from its natural pH to a pH of 7 or above, preferably about 8-9.5. Preferably protein and/or lipids are removed from the starch or fluor prior to or after the thermal inhibition. Non-thermal dehydration (e.g., ethanol extraction or freeze drying) as well as alcohol extraction improves the taste. |