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Clean label stabilized buckwheat starch

A stabilized, buckwheat technology, applied in dough processing, baking, baked food, etc., can solve the problems of limiting starch swelling ability, unpleasant biscuit taste, etc., and achieve the effect of low retrogradation tendency

Active Publication Date: 2019-12-24
ROQUETTE FRERES SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the mouthfeel of biscuits made from these flours is not pleasant as the cell walls limit the starch's ability to swell and biscuits often have a very dense and hard texture

Method used

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  • Clean label stabilized buckwheat starch
  • Clean label stabilized buckwheat starch
  • Clean label stabilized buckwheat starch

Examples

Experimental program
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preparation example Construction

[0055] The preparation of suspensions can also be achieved, for example, by:

[0056] a1) mixing starch directly with warm water at a temperature T1 comprised between 40°C and 50°C, preferably between 40°C and 45°C, for example 45°C,

[0057] a2) Equilibrate the resulting aqueous suspension in a heating vessel set at 45°C, or

[0058] a3) Starch is mixed with water at room temperature, and the resulting aqueous suspension is rapidly heated to a temperature T1 at a rate of 5°C to 50°C per hour, for example comprised between 40°C and 45°C, preferably 45°C.

[0059] Step b) of the method according to the invention consists of heating the aqueous suspension to a temperature Ts not exceeding 60°C, more specifically to be comprised in the range from 50°C to 60°C, for example 52°C to 60°C °C, preferably a temperature Ts in the range from 53°C to 58°C, more preferably in the range from 53°C to 55°C.

[0060] More generally, the method according to the invention does not comprise any...

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Abstract

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.

Description

technical field [0001] The present invention relates to a process for the preparation of stabilized buckwheat starch comprising a specific heat treatment. The invention also relates to the stabilized buckwheat starch obtainable by said method, and the use of said stabilized buckwheat starch for the preparation of food products. Background technique [0002] In the food industry, starch is a very important ingredient. It is used as a texturizer, gelling agent, thickener and stabilizer, among others. [0003] Native, unmodified starches (referred to as "native" starches) do not have all the required properties for such applications. [0004] The hydration and swelling of the starch granules provides the thickening properties of the starch. Indeed, in the presence of water, starch granules form an aqueous starch suspension. When the aqueous starch suspension is heated, the starch granules start to swell, and the viscosity of the starch suspension gradually increases until t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B30/12A23C9/00
CPCA23C9/1307C08B30/042C08B30/08A23C9/137A21D2/186C08B30/12A23L29/212A21D13/80A23V2002/00C08B30/046
Inventor B·波拉J·哈斯吉姆陶静玲孙杰
Owner ROQUETTE FRERES SA