Process for making functional ingredients from waxy cornflour, ingredients obtained and their uses

摘要

Preparation of fonctional type flour (prepared from granulometric defined starting flour from waxy corn grains and containing a minimum of fat to assure neutrality) comprises: (1) hydrothermically treating the flour, then drying it at 210-250 (especially 215, 220 or 230) degrees C for 5 minutes or less; and (2) moderately grinding and sieving the obtained flour. Independent claims are also included for: (1) The flour obtained from this process; (2) The products made from the claimed flour; (3) An apparatus for hydrothermically treating and drying the flour comprising: a cooker comprising a horizontal cylinder in which a spiral is maintaining the product against the walls by centrifugation, to allow water or vapor; a drier comprising a horizontal cylinder in which a spiral is maintaining the product against the walls by centrifugation and in which heated air is injected; and a heated oil circuit to heat the cylinders equipped with a coaxial mantle.