Abstract: Disclosed herein are processing methods for producing a physically modified starch and for producing a physically modified flour and/or starch flour mixture. The starch process comprises adding at least one salt or additive to a starch, adjusting the pH of the starch to alkaline, and dewatering the starch using a filter to obtain filtered solids. The process further comprises drying the filtered solids, spreading a layer of dried filtered solids on a surface, and heating the dried filtered solids while on the surface to a temperature of about 100° C. to 190° C. to obtain the physically modified starch. In an embodiment, the flour and/or starch/flour mixture process comprises preparing a thermally inhibited flours and/or starch/flour mixtures starting with or without additives, pH adjustment, followed by heat treating the flour and/or starch/flour mixtures directly to obtain the physically modified flour and/or starch flour mixture.

Abstract: In exemplary implementations of this invention, a pin based mechanism creates physical three dimensional contoured surfaces from a CAD input. When the digital design is downloaded into the device a pin array is collectively actuated to the desired geometry. An optional rubber interpolation layer is held onto the tops of steel pins to prevent undesired dimpling of the surface caused by the discrete nature of the pin array. A single mechanically actuated plate moves all of the pins in the pin array. The device works by pulling all of the closely packed steel pins simultaneously in one direction via a moving plate. As the pins move, they are individually braked and held in position by a phase-changing brake array, integrated with input circuitry. When the plate reaches the end of its stroke, all pins are in the proper configuration.

Abstract: A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH of the feed composition is between about 3.5 and about 6.5. In a first heating step, the feed composition is heated to a temperature between about 130-170° C. for about 0.1-3.0 hours. The feed composition is cooled to a temperature between about 4-70° C. for about 0.1-6.0 hours. In a second heating step, the feed composition is heated to a temperature between about 110-150° C. for about 0.1-10.0 hours. The starch is separated from the majority of the water and alcohol and is dried.

Abstract: A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH of the feed composition is between about 3.5 and about 6.5. In a first heating step, the feed composition is heated to a temperature between about 130-170° C. for about 0.1-3.0 hours. The feed composition is cooled to a temperature between about 4-70° C. for about 0.1-6.0 hours. In a second heating step, the feed composition is heated to a temperature between about 110-150° C. for about 0.1-10.0 hours. The starch is separated from the majority of the water and alcohol and is dried.