HEAT MOISTURE TREATED AND THERMALLY INHIBITED STARCHES AND FLOURS THAT IMPROVE THE CRISPNESS OF BATTERED AND BREADED FOODS

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专利权人:

Callen Sistrunk;Himanshu Shah;Tarak Shah

发明人:

Callen Sistrunk,Himanshu Shah,Tarak Shah

申请号：

US13542162

公开号：

US20130337118A1

申请日:

2012.07.05

申请国别(地区):

US

年份:

2013

代理人:

摘要：

The application relates to a composition comprising separately by weight from about 20% to about 70% of non-gelatinized starch, from about 5% to about 40% of rice flour, from about 5% to about 30% of high amylose corn starch, and from about 5% to about 40% of heat moisture treated or thermally inhibited flour or starch.

来源网站：

中国工程科技知识中心

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http://www.ckcest.cn/home/