Use of modified wheat flour for reducing baking losses

Details Use of modified wheat flour for reducing baking losses Use of modified wheat flour for reducing baking losses

A - Human Necessities

21

D

A21D 2/18 (2006.01) A23L 1/0522 (2006.01) C08B 31/06 (2006.01)

Patent

CA 2652413

The present invention relates to the use of wheat flour for reducing baking losses. The wheat flour can comprise genetically or chemically phosphorylated starch.

L'invention concerne l'utilisation de farine de blé afin de réduire les pertes à la cuisson. La farine de blé peut contenir de l'amidon génétiquement ou chimiquement phosphorylé.

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