| abstract |
(57) [Summary]nAn enzyme resistant starch Form III having a melting point or endothermic peak of at least about 140 ° C. as determined by differential scanning calorimetry (DSC) is produced in a yield of at least 25% by weight, based on the weight of the original starch component. A gelatinization step, a nucleation / proliferation step, and preferably a heat treatment step are used to produce a reduced calorie composition comprising enzyme resistant starch type III. The starch-based compositions comprising the high melting point type RS III of the present invention exhibit unexpectedly superior baking properties such as stretch, golden color, good aroma, and crispy surface comparable to cookies made with conventional flour. Was. |