Thermally inhibited starch and starchy flours

Abstract

The present invention relates to thermally inhibited starch and starchy flours produced by heat treatment of native starch that is pre-dried where necessary to a dry matter content of more than or equal to 95% by weight, preferably 98% by weight, particularly preferably 99% by weight, wherein said starch, pre-dried where necessary, is heat treated in the presence of at least 0.1 percent by volume of oxygen at a product temperature in excess of 100° C. in a vibrating spiral conveyor.

1 .- 10 . (canceled) 
     
     
         11 . A method of producing a thermally inhibited starch or starchy flour comprising heat-treating a native starch in a spiral vibratory conveyor in the presence of at least 0.1% by volume oxygen at a product temperature in excess of 100° C., wherein the starch has a dry matter content greater than or equal to 95% by weight and has been pre-dried, if necessary, to obtain the dry matter content. 
     
     
         12 . The method of  claim 11 , wherein the starch has a dry matter content greater than or equal to 99% by weight and has been pre-dried, if necessary, to obtain the dry matter content. 
     
     
         13 . The method of  claim 11 , wherein heat treatment is carried out in the presence of at least 0.5% by volume oxygen. 
     
     
         14 . The method of  claim 11 , wherein heat treatment is carried out in the presence of atmospheric oxygen. 
     
     
         15 . The method of  claim 11 , wherein heat-treating is carried out at a product temperature of between 150 and 200° C. 
     
     
         16 . The method of  claim 15 , wherein heat-treating is carried out at a product temperature of between 155 and 175° C. 
     
     
         17 . The method of  claim 11 , wherein the starch or starchy flour is further defined as having an amylose content of less than 5% by weight. 
     
     
         18 . The method of  claim 17 , wherein the starch or starchy flour is further defined as having an amylose content of less than 2% by weight. 
     
     
         19 . The method of  claim 17 , wherein the starch or starchy flour is further defined as an amylopectin-rich corn starch. 
     
     
         20 . A thermally inhibited starch or starchy flour produced by the method of  claim 11 . 
     
     
         21 . The starch or starchy flour of  claim 20 , wherein the heat treated native starch has a dry matter content greater than or equal to 99% by weight and was been pre-dried, if necessary, to obtain the dry matter content. 
     
     
         22 . The starch or starchy flour of  claim 20 , wherein heat-treating is carried out in the presence of at least 0.5% by volume oxygen. 
     
     
         23 . The starch or starchy flour of  claim 20 , wherein heat-treating is carried out in the presence of atmospheric oxygen. 
     
     
         24 . The starch or starchy flour of  claim 20 , wherein heat-treating is carried out at a product temperature of between 150 and 200° C. 
     
     
         25 . The starch or starchy flour of  claim 24 , wherein heat-treating is carried out at a product temperature of between 155 and 175° C. 
     
     
         26 . The starch or starchy flour of  claim 20 , further defined as having a granular form. 
     
     
         27 . The starch of starch or starchy flour of  claim 20 , further defined as having an amylose content of less than 5% by weight. 
     
     
         28 . The starch or starchy flour of  claim 27 , further defined as having an amylose content of less than 2% by weight. 
     
     
         29 . The starch or starchy flour of  claim 27 , further defined as an amylopectin-rich corn starch.