A METHOD OF INCREASING THE STABILITY OF A BREAD BAKING WHEAT FLOUR BY SUSPENDING IN HEATED CARRIER GAS AND SEPARATING

摘要

Wheat flour is heat treated by suspending it in a heated carrier gas having an outlet temperature of 70 DEG -145 DEG 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.