| 摘要 |
<p>A method of improving the baking properties of grain, flour or dough is described which involves establishing an electrical field in or across it or causing an electric current to flow through it. In the case of grain and flour, it is further subjected to an impulse. Specifically for grain, the impulse is provided by physical contact with a moving impeller made from elastomeric polyurethane with a hardness between 80 and 85 degrees A, and the motion of the impeller (51) through grain also electrically charges the grain, which is subsequently discharged.</p> |
