| abstract |
A granular starch or flour which is both thermally-inhibited and pregelatinized is used as an ingredient in various foods. The starches are functionally equivalent to chemically cross-linked starches. The starches or flours are prepared by heat-treating the starch to substantially anhydrous, preferably at a neutral or basic pH, for a time sufficient to inhibit the starch to the desired degree. The starch may be pregelatinized prior to or after thermal inhibition using known methods which do not substantially rupture the starch granules. |