Flour composition with increased total dietary fiber, process of making, and uses thereof
High amylose flour may be processed by a short hydrothermal treatment to increase its total dietary fiber (TDF) content. These flours may be prepared by heating a high amylose flour at a total water content of from about 10 to 50% by weight at a temperature of from about 80 to 160° C., for about 0.5 to 15 minutes at target temperature. This invention further relates to products which contain the high TDF flour, including food products.
1 . A process of increasing the total dietary fiber of a flour comprising heating the flour under the conditions of a moisture content of between from 10 to 50% by weight of the flour, at a target temperature of from 80 to 160° C., and a time of 0.5 to 15 minutes at the target temperature to produce a hydrothermally heated flour;
wherein the flour has an amylose content of at least 40% by weight of starch in the flour or, if wheat or rice flour an amylose content of at least 27% by weight of starch in the flour;
wherein the conditions are chosen to increase the total dietary fiber by at least 10% based on the weight of the flour.
2 . The process of claim 1 , wherein the flour is a corn flour.
3 . The process of claim 1 , wherein the flour has an amylose content of at least about 70% by weight of the starch in the flour.
4 . The process of claim 1 , wherein the flour has an amylose content of at least about 80% by weight of the starch in the flour.
5 . The process of claim 1 , wherein the flour has an amylose content of at least about 90% by weight of the starch in the flour.
6 . The process of claim 1 , wherein the flour comprises at least 5% protein and at least about 1% lipid both by weight of the flour, and at least about 50% amylose by weight of the starch in the flour.
7 . The process of claim 1 , wherein the flour is a corn flour which comprises about 8 to 13% protein and about 2 to 3% lipid, and about 85 to 90% starch, all by weight of the flour.
8 . The process of claim 1 , wherein the target temperature is between 100 and 120° C.
9 . The process of claim 1 , wherein the moisture content is between from 20 to 30% by weight of the flour.
10 . The process of claim 1 , wherein the heating is carried out without the addition of water.
11 . The process of claim 1 , wherein the moisture content is not controlled during heating.
12 . A composition comprising the hydrothermally heated flour of claim 1 .
13 . The composition of claim 12 , wherein the flour has a total dietary fiber content of at least 20% by weight of the flour.
14 . The composition of claim 12 , wherein the flour has a total dietary fiber content of at least 40% by weight of the flour.
15 . The composition of claim 12 , wherein the flour has a total dietary fiber content of at least 50% by weight of the flour.
16 . The composition of claim 12 , wherein the flour has a subpeak melting point temperature.
17 . The composition of claim 12 , wherein the flour is a corn flour having an amylose content of at least 70% by weight of the starch in the flour and a melting point temperature of at least 100° C.
18 . The composition of claim 12 , wherein the flour has a change in L-value of less than 10.
19 . The composition of claim 12 , wherein the flour has a change in L-value of less than 2.
20 . The composition of claim 12 , wherein 90% of the flour has a particle size of at least 250 microns and no greater than 590 microns.
21 . The composition of claim 12 , wherein 90% of the flour has a particle size of at least 180 microns and no greater than 590 microns.
22 . The composition of claim 12 , wherein the flour has a particle size of no greater than 590 microns and 70% of the flour has a particle size of at least 180 microns.
23 . The composition of claim 12 , wherein the flour has a particle size of no greater than 590 microns and 80% of the flour has a particle size of at least 125 microns.
24 . A method of producing a food comprising:
extruding the composition of claim 13 using an SME of at least 125 Wh/kg and a PT of 135-145° C. to form an extruded composition,
wherein the extruded composition retains at least about 50% by weight of its total dietary fiber content.
25 . The method of claim 24 , wherein the extruded composition retains at least about 60% by weight of its total dietary fiber content.