THERMALLY TREATED FLOUR Russian patent published in 2014 - IPC A21D6/00 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to baking industry. The flour thermal treatment method involves stages of flour dehydration till moisture level is equal to 1.5-4.1% gelatinisation and thermal treatment of dehydrated flour at a temperature of 126.7-165.6°C. The resultant flour has moisture activity equal to 0.03-0.10 or 0.15-0.45; more than 80% of particles have size equal to 90-150 micron. Dough prepared of thermally treated flour has improved qualities; bakery products prepared of this thermally treated flour have improved properties in comparison with dough and bakery products prepared of untreated flour.

EFFECT: invention allows to improve dough and thermally treated flour quality, namely, moisture absorption, adhesiveness, farinograph indices and stability index during dough kneading.

27 cl, 14 dwg, 15 tbl, 16 ex