Method for increasing stability and bake absorption of a...

Details Method for increasing stability and bake absorption of a... Method for increasing stability and bake absorption of a...

A - Human Necessities

21

D

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

Patent

CA 2087047

Wheat flour is heat treated by suspending it in a heated carrier gas having an outlet temperature of 70°-145°C for 5-8 seconds to increase farinograph stability and net bake absorption of the flour. Bread dough made with the heat treated flour exhibits increased refrigerated shelf life and reduced amylase activity.

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