Article: Effect of Dry-Heated Prime Starch and Tailings Fractions in Wheat Flour on Pancake Springiness

Cereal Chem. 85(5):626-628

Because chlorination is prohibited in Japan for health and safety concerns, a safer improvement method for wheat flour is desired and dry-heating of wheat flour improves the pancake springiness as an alternative to chlorination (Seguchi 1990, 1993; Seguchi et al 1998; Ozawa and Seguchi 2006). Sollars (1958) and Donelson and Wilson (1960), by means of reconstitution technique, investigated the effect of chlorine bleaching on flour fractions in cakes and cookies. Russo and Doe (1970), Thomasson et al (1995), and Fustier and Gelinas (1998) reported that heat treatment of unchlorinated cake flour improved its cake-baking properties. Heating of wheat at 60-100°C is ...

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