PROCEDIMENTO PER TRATTARE LA FARINA DI FRUMENTO,SPECIE PER PRODURRE TORTE E DOLCI DI TIPO GIAPPONESE,E FARINA DI FRUMENTO COSI' TRATTATA

摘要

The properties of wheat flour for baking cakes are improved by adding to the wheat flour at least one of acetic acid, propionic acid and ethyl alcohol and then subjecting it to storage and/or heating to improve its properties. This treatment is intended to replace natural aging of wheat flour.