FLOUR COMPOSITION WITH INCREASED TOTAL DIETARY FIBER, PROCESS OF MAKING THE SAME, AND USE THEREOF

• Main Authors: SHI YONGNG, SKORGE ROBERT A, BINDZUS WOLFGANG, OKONIEWSKA MONIKA K, BROWN IAN, SHAH TARAK J
• Format: Patent
• Language: English
• Published: 22.03.2012
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To solve the problem that processing operations take significant time, typically on the order of at least one hour, to substantially increase the total dietary fiber.SOLUTION: High amylose flour may be processed by a short hydrothermal treatment to increase its total dietary fiber (TDF) content. These flours may be prepared by heating the high amylose flour at a total water content of from about 10 to 50 wt.% at a temperature of from about 80 to 160°C, for about 0.5 to 15 minutes at target temperature. This invention further relates to products which contain the high TDF flour, including food products.