Process for preparing non-hydroxypropylated, deflavored, crosslinked, pregelatinized, starch and product

作者: Charles William Bertalan , Jay Harvey Katcher

DOI:

关键词:

摘要: Raw starch which has been treated with an emulsifying agent during a wash step, such as refining, is alkali-treated, washed to remove flavor, crosslinked, neutralized, gelatinized and dried give instant useful for puddings mixes.

参考文章(12)
Charles W. Bertalan, Jay H. Katcher, Process for preparing instant starch ,(1993)
Steven Joseph Leusner, Jay Harvey Katcher, Theodore Henry Joseph, Process for hydroxypropylating starch ,(1983)
Chung W. Chiu, Morton W. Rutenberg, Cold-water dispersible, gelling potato starch ,(1979)
Chung-Wai Chiu, Morton W. Rutenberg, Cold-water dispersible, gelling starches ,(1979)
George E. Orozovich, Darrell G. Medcalf, William C. Seidel, Method of preparing a clean flavored cereal starch ,(1982)
Esra Pitchon, Theodore H. Joseph, Joseph D. O'rourke, Process for cooking or gelatinizing materials ,(1980)
Ronald L Glomski, Albert B Savage, Surface treatment of finely-divided water-soluble polymers ,(1967)