1. Thermally inhibited starch and starch-containing types of flour produced by heat treatment of dried native starch, containing, if necessary, dry matter in an amount of 95 wt. %, preferably 98 wt. %, particularly preferably 99 wt. %, characterized in that, if necessary, the dried native starch is thermally treated in the presence of at least 0.1% by volume of oxygen at a product temperature above 100 ° C in a spiral-vibration conveyor. 2. Starch according to claim 1, characterized in that the heat treatment is carried out in the presence of at least 0.5% by volume of oxygen. 3. Starch according to claim 1, characterized in that the heat treatment is carried out in the presence of at least 5% by volume of oxygen. Starch according to claim 1, characterized in that the heat treatment is carried out in the presence of at least 10% by volume of oxygen. Starch according to claim 1, characterized in that the heat treatment is carried out in the presence of atmospheric oxygen. Starch according to claim 1, characterized in that the heat treatment is carried out at a product temperature of from 150 to 200 ° C. 7. Starch according to claim 6, characterized in that the heat treatment is carried out at a product temperature of from 155 to 175 ° C. Starch according to any one of paragraphs. 1-7, characterized in that it is in granular form. 9. Starch according to any one of paragraphs. 1-7, characterized in that the content of amylose in it is less than 5 wt. %, preferably less than 2 wt. %.10. Starch according to claim 9, characterized in that it is a corn starch with a high content of amylopectin.1. Термически ингибированный крахмал и крахмалосодержащие виды муки, произведенные термической обработкой подсушенного нативного крахмала, содержащего, при необходимости, сухое вещество в количестве 95 мас. %, предпочтительно 98 мас. %, особо предпочтительно 99 мас. %, характеризующийся тем, что, при необходимости, подсушенный нативный крахмал термически обрабатывают в присутствии, п
