(Modifying flour quality by heat treatment)
2000
Schlauri, M.
Alemán. Flour treatment is a cost-effective process for the selective modification of the quality characteristics of flour in order to achieve products with higher value added which are accessible to new, non-traditional markets. As a result of the heat treatment, the physical, rheological and bacteriological properties of flour are changed. The following is hereby achieved: shortening or even denaturing of the gluten, partial reduction or even inactivation of the alpha-amylase, partial gelatinization of the starch, and reduction of the germ count and of bacteria. This process offers flour millers the possibility of modifying flours so as to allow the flours to be used in areas other than in the baking industry.
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Este registro bibliográfico ha sido proporcionado por ZB MED Nutrition. Environment. Agriculture