The present invention discloses a method for modifying starch comprising the step of subjecting the superheated steam treatment the flour and / or non-pregelatinized starch. The superheated steam treatment is carried out in a reaction chamber of the reactor and an outlet and at least one at least one inlet. 550 ℃ from 250 ℃, is in the range of 450 ℃ from 350 ℃ and more preferably, the temperature of the superheated steam at the outlet of the reaction chamber, the temperature of the superheated steam at the inlet of the reaction chamber, 650 ℃ from 150 ℃, 105 preferably ℃ 155 ℃ from, 140 ℃ from 115 ℃, is in the range of 125 ℃ from 115 ℃ more preferably. In addition, baby food containing the starch, infant food, sauces, soups, pudding, dressing, bakery cream, gravy, and the present invention reference is made to drink, as well as starch, was obtained as a. One outlet, and formed from a liquid containing a material sensitive to heat at least to allow the entrance of one, the contents of the reaction chamber exits at least for introducing into the chamber a flow of superheated steam It is disclosed including a reaction chamber having a nozzle for admitting the passage of superheated steam flow by generating a mist of droplets is, also spray dryer for processing a superheated steam-sensitive material to heat. In use, the flow of superheated steam entering the reaction chamber, the reaction chamber is configured to flow in a direction substantially parallel to the inner wall of the reaction chamber and, as will be uniformly distributed in the chamber.本発明は、非アルファ化デンプンおよび/または穀粉を過熱水蒸気処理にかけるステップを含むデンプンの変性方法を開示する。前記過熱水蒸気処理は、少なくとも1つの入口と少なくとも1つの出口とを有する反応器の反応チャンバー中で行われる。反応チャンバーの入口における過熱水蒸気の温度は、150℃から650℃、好ましくは250℃から550℃、より好ましくは350℃から450℃の範囲にあり、反応チャンバーの出口における過熱水蒸気の温度は、105℃から155℃、好ましくは115℃から140℃、より好ましくは115℃から125℃の範囲にある。本発明はさらに、その得られたデンプン、ならびに前記デンプンを含む離乳食、乳児食、ソース、スープ、プディング、ドレッシング、ベーカリークリーム、グレービーソース、および飲料に言及する。過熱水蒸気の流れをチャンバー中へ導入するための少なくとも1つの入口、反応チャンバーの内容物が出て行くことを可能にするための少なくとも1つの出口、および
