| abstract |
A quick-cooking food product, such as rice or pasta, is produced by treating the food product with a starch degrading enzyme under starch degrading conditions. The enzyme is an enzyme which attacks either the 1,4-glucocidal or the 1,6-glucocidal bonds in starch molecules and is preferably alpha-amilase or pullulanase or a mixture of the two. Rice can be cooked with this process, which can only be cooked by pouring boiling water over it and letting it sit. |