Abstract: A full waxy wheat flour or starch characterized in that its amylose content is about 0%±about 1%, and a process for preparing a functional full waxy wheat flour including preparing an initial flour with a defined size grading starting from full waxy wheat grains, and subjecting the flour to a heat-moisture treatment including adding water or steam and heat energy to achieve a degree of gelatinization of starch between about 15 and about 99% for less than about 5 minutes.

Abstract: A heteroxylan composition for preparing capsules or tablets, in particular soft capsules or hard tablets, the composition containing at least a heteroxylan compound, at least a softening agent, and at least a gelling agent. Also disclosed is a film obtained from the composition, and capsules obtained from the composition or the film.

Abstract: The invention relates to a method for the continuous preparation of pellets intended for the production of crusty and honeycombed snack-type food products from a natural starchy raw material having a starch content that is equal to or greater than 60% and a protein content below 13%. According to the invention, the raw material is preconditioned; said raw material is fed continuously into an extrusion machine with two co-rotary and co-penetrating screws; a supply and transport step, a cooking step, a degassing step and a cooling step are performed in the extrusion machine; a continuous bead of cooked dough having a moisture content of between 20 and 30% is formed; the dough is oriented in a vertical direction and pushed through a multiple-outlet mould to form several continuous beads; the beads are cut transversely to form pellets. The pellets are subsequently dried to produce pellets having a moisture content of between 10 and 12%.

Abstract: A full waxy wheat flour or starch characterized in that its amylose content is about ±0%+about 1%, and a process for preparing a functional full waxy wheat flour including preparing an initial flour with a defined size grading starting from full waxy wheat grains, and subjecting the flour to a heat-moisture treatment including adding water or steam and heat energy to achieve a degree of gelatinization of starch between about 15 and about 99% for less than about 5 minutes.