| abstract |
The invention relates to a large range of food items, such as pasta, cereals, snacks, and baked goods, which are based on starch networks that are specifically adapted to each food item, whereby such food items can be produced with a wider selection of raw materials than in prior art while characteristics of the products, such as the consistency of pasta, the crunchiness of cereals, snacks, and baked goods, and the tolerance thereof towards moist atmospheres is improved. In addition, such food items based on starch networks can be produced with a resistant proportion that is created in situ and at a reduced glycemic index. The inventive food items are further characterized by the fact that they comprise a molecularly disperse mixture of starch that is capable of forming networks and another starch, said mixture forming a network before being optionally separated. |