Vitamin-enrichment of flour - by wetting grain, keeping at room temp. and steaming at constant temp. before grinding

摘要

In natural vitamin-enrichment of flour, cereal grains are wetted to moisture content 16-20%, left to stand 3-6 hrs. at 12-23 deg.C and then kept 2-6 hrs. under steam at 60-70 (68) deg.C. The grains are advantageously washed before treatment, to prevent harmful material transport from surface to endosperm. Before steam-treatment, the grains are pref. re-dried to 12-14% moisture. After steam-treatment, the grains are cooled to room temp. and re-dried to grinding moisture 15-16%. Vitamins and minerals are transported, before grinding, from surface layer to endosperm. The vitamin content of finely-ground flour can be almost comparable to that of whole-wheat flour. Vitamin B1 enrichment can be 20% for 78% flour prodn. and 60% for 83% flour.