METHOD FOR INCREASING STABILITY AND BAKE ABSORPTION OF A BREAD BAKING WHEAT FLOUR AND RESULTING DOUGH

摘要

Wheat flour is heat treated by suspending it in a heated carrier gas having an outlet temperature of 70.degree.-145.degree.C for 5-8 seconds to increase farinograph stability and net bake absorption of the flour. Bread dough made with the heat treated flour exhibits increased refrigerated shelf life and reduced amylase activity.