Heat Treated Modified Wheat and Rice Flour for Specific Functionalties in Product Applications

摘要：

　　Physical and thermal treatment of grain and grain flours with the aim to improve functional performance for specific applications are gaining market interest.Note:Freshly milled flours tend to produce dough which are excessively pliable and lack the elasticity to produce optimum finished bread characteristics.When flour is stored with free access to the air a slow oxidation process takes place which is referred to as aging or maturing of the flour.

关键词： wheat flour rice flour processing technologies starch damages starch gelatinization continuous phase state diagram steamed buns sauces coatings batter clean labelling food safety

作者: Roy Gao Anna Chen M.

作者单位: Managing Director Buhler Bangsheng Food Ingredients, Guangzhou, China Head Research & Development Buhler Bangsheng Food Ingredients, Wuxi, China

会议类型: 国际会议

会议名称: 14th ICC CEREAL AND BREAD CONGRESS AND FORUM ON FATS & OILS (第14届国际谷物科技与面包大会暨国际油料与油脂科技发展论坛)

会议地点: 北京

会议语种:英文

页码: 383-384

在线出版日期: 2012-08-06（万方平台首次上网日期，不代表论文的发表时间）