Method for heat treating a bread baking wheat flour and...

Details Method for heat treating a bread baking wheat flour and... Method for heat treating a bread baking wheat flour and...

A - Human Necessities

21

D

A21D 6/00 (2006.01) A21D 8/02 (2006.01) A21D 10/00 (2006.01)

Patent

CA 2140100

Wheat flour is heat treated by suspending it in a heated carrier gas having an outlet temperature of 50°-130°C for 5-8 seconds to increase dough strength of the flour and to dry the flour to a moisture content of less than 7 wt%. Bread dough made with the heat treated flour exhibits improved baking characteristics with reduced requirements for chemical oxidizing agents, and this flour is therefore useful when eliminating potassium bromate from formulations. The heat treated flour makes an improved bread mix with an increased shelf life.

n traite la farine de blé à la chaleur en la suspendant dans un gaz vecteur chauffé dont la température de sortie est de 50o à 130o C pendant 5 à 8 secondes pour augmenter la force de la pâte et la sécher la farine de façon à ce que sa teneur en eau soit inférieure à 7 % de son poids. La pâte à pain faite de farine traitée à la chaleur présente de meilleures caractéristiques de cuisson tout en exigeant moins d'agents oxydants; cette farine permet donc d'éliminer le bromate de potassium des formulations. La farine traitée à la chaleur augmente la qualité et la durée de conservation de la pâte à pain.

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