Method for Treating a Starchy Food
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United States of America Patent
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Mar 6, 2014
app pub date -
Apr 16, 2012
filing date -
Apr 15, 2011
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Abstract
A starchy food having an initial moisture content in the range from 20% wb to 35% wb. is passed through states in which the food surface has various pairs temperature and surface moisture values. Then, the starchy food is brought to and maintained at a temperature in such a manner that a degree of gelatinization of at least 75% is achieved. Then, the surface is cooled to a temperature below the temperature Tg mid of the glass transition curve, based on the moisture of the starchy food. Then, the cooled, starchy food is dried at a temperature above the temperature Tg onset of the glass transition curve, based on the moisture of the starchy food.
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