| abstract |
The present invention relates to a method for producing a complex modified starch having improved gelatinization property and a method for improving the gelatinization property of a sagoamin rice flour, which comprises a step of subjecting a complex starch having a hydrocolloid added thereto to dry heat treatment. The modified modified starch prepared by the method of the present invention exhibits a remarkably higher final viscosity than that of the sago rice flour at the time of luxation, As the characteristic of Sagoamy rice flour, it exhibits properties that are not aged, and it exhibits superior properties of sago ami as well as general rice. Therefore, it can be widely used for the development of various products using Sagoami rice flour. |