Heat treatment of flour as an alternative to chlorination
- 1 December 1970
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 5 (4) , 363-374
- https://doi.org/10.1111/j.1365-2621.1970.tb01580.x
Abstract
Summary: Experimental work leading to the discovery that heat treatment of air classified turbo ground flours to a temperature of 120°C produces flours with vastly improved high ratio sponge and cake baking properties is described. the starch in the heat treated flour is found to be resistant to swelling in DMSO solutions ‐ a fact which can be utilized to monitor the heat treatment process. the mechanism of the improving action is still obscure.Keywords
This publication has 2 references indexed in Scilit:
- Die Hydratation der Stärke. VI. Beeinflussung der Quellungstemperatur der Stärke durch Wasserentzug und HitzeStarch ‐ Stärke, 1962
- The mechanism of fruit holding in high-ratio cake battersJournal of the Science of Food and Agriculture, 1961