HEAT MOISTURE TREATED AND THERMALLY INHIBITED STARCHES AND FLOURS THAT IMPROVE THE CRISPNESS OF BATTERED AND BREADED FOODS
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United States of America Patent
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Issued Date -
Dec 19, 2013
app pub date -
Jul 5, 2012
filing date -
Jun 13, 2012
priority date (Note) -
Abandoned
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Abstract
The application relates to a composition comprising separately by weight from about 20% to about 70% of non-gelatinized starch, from about 5% to about 40% of rice flour, from about 5% to about 30% of high amylose corn starch, and from about 5% to about 40% of heat moisture treated or thermally inhibited flour or starch.
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