PHYSIOCHEMICAL PROPERTY AND PROCESSING PROPERTY IMPROVEMENT METHOD OF WHEAT FLOUR USING SUPERCRITICAL CARBON DIOXIDE EXTRACT

摘要

The present invention relates to an improvement method of physiochemical and processing properties of flour using supercritical carbon dioxide which comprises the following steps: filling an extractor with the flour; inserting the supercritical carbon dioxide into the extractor; extracting oil from the flour using the contact reaction between the flour and the supercritical carbon dioxide; discharging the supercritical carbon dioxide containing the oil to the outside of the extractor; and collecting the flour without the oil. The provided method removes harmful substances including lipid which are contained in the flour in markets using the supercritical carbon dioxide, improves the quality of the flour in an environmentally friendly way, reduces the kneading time of the flour, and improves the processing properties of the flour by improving water absorption rate, stability, and expansibility.