COLD SWELLING WHEAT FLOUR AND ITS PRODUCTION METHOD Russian patent published in 2012 - IPC A21D6/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The cold swelling wheat flour production method is as follows: freshly ground wheat flour is thermally treated in two stages. The first stage is performed in a turbo-cooker wherein flour interacts with vapour and hot water. The second stage is performed in a turbo-drier where hot air is supplied for the product final drying with conditioning to preset moisture content. The process of two-stage thermal treatment of flour is performed at preset technological parameters. After drying flour is cooled, then milled and sieved. Cold swelling wheat flour is produced by the above method; particles of coarse-ground flour sized more than 165 mcm and characteristically remaining on Sieve No 43 account for more than 50% of the total flour weight.

EFFECT: invention allows to produce flour with enhanced water absorption and reducing capacity, decreased microbiological activity combined with sufficiently coarse fractional composition of flour.

2 cl, 3 ex