Heat treatment of flour as an alternative to chlorination
1970; Wiley; Volume: 5; Issue: 4 Linguagem: Inglês
10.1111/j.1365-2621.1970.tb01580.x
ISSN1365-2621
Autores Tópico(s)Food Industry and Aquatic Biology
ResumoSummary Experimental work leading to the discovery that heat treatment of air classified turbo ground flours to a temperature of 120°C produces flours with vastly improved high ratio sponge and cake baking properties is described. the starch in the heat treated flour is found to be resistant to swelling in DMSO solutions ‐ a fact which can be utilized to monitor the heat treatment process. the mechanism of the improving action is still obscure.
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