| abstract |
The invention relates to foodstuffs with improved product properties and the production thereof, based on novel starch gels, whereby the starch gels, or a three-dimensional network structure are surprisingly formed from amylose-like macromolecules and amylopectin macromolecules, in particular, by co-crystallisation of said macromolecules. According to the state of the art, said two basically different macromolecules were considered immiscible and taken as certain that said both types of molecules would separate into two phases. Foodstuffs, the various product properties of which may be improved by a proportion of said starch gels are, for example, pasta, noodles, bread, pastry, crisps, snacks, cereals, tortillas, enchiladas, arepas or tamales. Furthermore, completely new types of foodstuff can be produced based on the novel starch gels. |