Thermally-inhibited starches and flours which are functionally equivalent
to chemically-crosslinked starches are prepared by a process which
comprises the steps of dehydrating a granular starch or flour to anhydrous
or substantially anhydrous (<1% moisture) and heat treating the
dehydrated starch or flour for a time and at a temperature sufficient to
inhibit the starch, (e.g., 120-180.degree. C. for up to 20 hours).
Preferably the pH of the starch is adjusted to neutral or greater (e.g.,
pH 8-9.5) prior to the dehydration. The dehydration may be a thermal
dehydration carried out simultaneously with the heat treatment or a
non-thermal dehydration carried out by extraction with a solvent (e.g.,
ethanol) or by freeze drying.
Τα θερμικά-εμποδισμένα άμυλα και τα αλεύρια που είναι λειτουργικά ισοδύναμα με τα χημικά-διασυνδεμένα άμυλα προετοιμάζονται με μια διαδικασία που περιλαμβάνει τα βήματα της αφυδάτωσης ενός κοκκώδους αμύλου ή ενός αλευριού άνυδρος ή ουσιαστικά άνυδρος (