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A METHOD OF REDUCING THE ENZYMATIC DIGESTION RATES OF STARCH GRANULES IN FOOD AND FOOD PRODUCTS PRODUCED THEREFROM
A METHOD OF REDUCING THE ENZYMATIC DIGESTION RATES OF STARCH GRANULES IN FOOD AND FOOD PRODUCTS PRODUCED THEREFROM
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机译:降低食品中所含淀粉和淀粉的酶消化率的方法
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摘要
The present invention describes a method of reducing the enzymatic digestion rates of starch granules in food, particularly rice-based food. The method is carried out by encapsulating the starch granules with a reaction compound formed by the chemical reaction of at least a crosslinkable polysaccharide that has been pre-mixed with the ingredients for food production, and at least a crosslinking agent. The invention also relates to a process of preparing food products by incorporating the method of the present invention and food products produced by the present method.
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