Flours and starch with a very high amylopectin content and methods for the production and uses thereof
US7348036B2 · kind B2 · utility
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4Claims
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Key dates
| Filing date | Sep 24, 2001 |
| Grant date | Mar 25, 2008 |
| Priority date | — |
| Expiry date | Sep 24, 2021 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC08B30/14
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A full waxy wheat flour or starch characterized in that its amylose content is about 0%±about 1%, and a process for preparing a functional full waxy wheat flour including preparing an initial flour with a defined size grading starting from full waxy wheat grains, and subjecting the flour to a heat-moisture treatment including adding water or steam and heat energy to achieve a degree of gelatinization of starch between about 15 and about 99% for less than about 5 minutes.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.