A methodology useful for predicting the texture of a heated starch suspension by predicting the storage modulus (G′) of the starch suspension resulting from starch granule swelling during heating has been developed. The methodology is based on the physical properties of the starch granules in the starch suspension and the temperature history of the heated starch suspension.

A methodology useful for predicting the texture of a heated starch suspension by predicting the storage modulus (G′) of the starch suspension resulting from starch granule swelling during heating has been developed. The methodology is based on the physical properties of the starch granules in the starch suspension and the temperature history of the heated starch suspension.

The present invention relates to a process for treating a corn steep solution, which makes it possible to obtain a corn steep solution which may readily be atomized and which remains soluble after sterilization. The present invention also relates to the corn steep powder which may be obtained via this process.

The present invention provides for a method for separating starch from processing solutions containing starch containing plants or roots such as potatoes, sweet potatoes, wheat, corn, tapioca, yams, cassaya, sago, rice, pea, broad bean, horse bean, sorghum, konjac, rye, buckwheat and barley to provide commercially acceptable starch while reducing disposal of solid or liquid waste matter into landfills or water treatment facilities.

The present invention provides for a method for separating starch from processing solutions containing starch containing plants or roots such as potatoes, sweet potatoes, wheat, corn, tapioca, yams, cassaya, sago, rice, pea, broad bean, horse bean, sorghum, konjac, rye, buckwheat and barley to provide commercially acceptable starch while reducing disposal of solid or liquid waste matter into landfills or water treatment facilities.

The present invention provides for a method for separating starch from processing solutions containing starch containing plants or roots such as potatoes, sweet potatoes, wheat, corn, tapioca, yams, cassaya, sago, rice, pea, broad bean, horse bean, sorghum, konjac, rye, buckwheat and barley to provide commercially acceptable starch while reducing disposal of solid or liquid waste matter into landfills or water treatment facilities.

A method for producing a cold-water-soluble starch. The method includes: 1) adding a starch and 3-45 wt. % of an ethanol aqueous solution to a container, and stirring a mixture of the starch and the ethanol aqueous solution in the container, thus yielding a starch-ethanol-water; 2) introducing the starch-ethanol-water to an extruder and producing a noodle extrudate, where the extruder comprises 3 continuous temperature control areas: a first area having a temperature of 50° C., a second area having a temperature of between 95 and 120° C., and a third area having a temperature of 60° C.; a rotation speed of the extruder is 70-150 rpm; and the noodle extrudate has a diameter of 0.2-0.5 cm; 3) pressing and roll slitting the noodle extrudate, thus yielding a plurality of slices; and 4) drying the plurality of slices in a microwave vacuum oven, cooling, and pulverizing the plurality of slices.

A method for producing a cold-water-soluble starch. The method includes: 1) adding a starch and 3-45 wt. % of an ethanol aqueous solution to a container, and stirring a mixture of the starch and the ethanol aqueous solution in the container, thus yielding a starch-ethanol-water; 2) introducing the starch-ethanol-water to an extruder and producing a noodle extrudate, where the extruder comprises 3 continuous temperature control areas: a first area having a temperature of 50° C., a second area having a temperature of between 95 and 120° C., and a third area having a temperature of 60° C.; a rotation speed of the extruder is 70-150 rpm; and the noodle extrudate has a diameter of 0.2-0.5 cm; 3) pressing and roll slitting the noodle extrudate, thus yielding a plurality of slices; and 4) drying the plurality of slices in a microwave vacuum oven, cooling, and pulverizing the plurality of slices.

The present invention relates to a process for preparing stabilized buckwheat starches comprising a specific heat treatment. The present invention also relates to stabilized buckwheat starches obtainable by said process, as well as the use of said stabilized buckwheat starches for the preparation of a food product.

The present invention relates to a process for preparing stabilized buckwheat starches comprising a specific heat treatment. The present invention also relates to stabilized buckwheat starches obtainable by said process, as well as the use of said stabilized buckwheat starches for the preparation of a food product.