A method for reconstituting fat extracted flour
- 28 June 1970
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 5 (2) , 149-156
- https://doi.org/10.1111/j.1365-2621.1970.tb01552.x
Abstract
Summary. A low temperature technique is described for the reconstitution of fat extracted wheat flour which allows the return of lipid material with the minimum alteration of flour properties. A study of the effect of moisture level on lipid binding in reconstituted flour is compared with a similar study of the original flour. Flours with augmented lipid contents were produced and confirmation that the method avoided the introduction of mechanical work obtained.Keywords
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