Treatment of flour for reducing enzyme activity and microbial contamination, comprises heating mixture of flour and alcohol

摘要

A mixture of flour and alcohol is heated at a temperature at which the starch will not form lumps. A method for treating flour comprises heating a mixture of flour and alcohol to a temperature greater than 78degreesC in a closed system and then maintaining the mixture at this temperature for the time necessary to reduce the enzyme activity and microbial contamination without the starch in the flour forming lumps.