Method for preparing and using B-starch
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United States of America Patent
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Sep 10, 2002
Grant Date -
N/A
app pub date -
Sep 21, 2000
filing date -
Mar 21, 1998
priority date (Note) -
Expired
status (Latency Note)
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Abstract
The process for the enzymatic processing of the third phase of dough separation containing both B-starch and the soluble flour components is effected by adding, after the usual mechanical separation of A starch and gluten, amylases and hemicellulases to the third phase of dough separation, immediately heating at temperatures of from 55 to 75.degree. C., preferably 60 to 70.degree. C., and immediately concentrating by evaporation following saccharification and pentosane partial hydrolysis. The thus obtained product can be advantageously employed as a partial or complete substitute of dairy raw materials or vegetable carbohydrates in animal feeds, food products and ices.
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