by
Dr Mahmoud Riad, Egyptian Milling Society Secretary General, Egypt
Flour Heat Treatment (FHT) is a process designed to modify the properties of flour, germ and bran
FHT can be divided into two basic processes: hydrothermal treatment and thermal
treatment. Applications for FHT products can be applied in a large number of
different ways in the food industry.
As coatings where hydrothermally-treated flour is excellently suited for preparing batters for coating fish, meat and vegetables. Thanks to its optimised cold viscosity batters or breadings adhere perfectly to the food and dripping of the batter is reduced.
In bakery products thermally treated flours are used for cakes with high sugar and fat contents. These flours are characterized by their strengthened gluten properties and fine granulation. In order to achieve a long shelf life of fresh dough, raw materials with low microbiological contamination are required. Heat treatment sanitises the flour by inactivating a large proportion of the microorganisms.
Binders
FHT flour is applied, among other things, as a thickener for soups and sauces. Heat treatment increases the hot viscosity of these flours, dries the product to prevent moisture from migrating to the other substance components while inactivating microorganisms and enzymes.
Read the full article, HERE.
Flour Heat Treatment (FHT) is a process designed to modify the properties of flour, germ and bran
 |
| Dr Mahmoud Riad |
As coatings where hydrothermally-treated flour is excellently suited for preparing batters for coating fish, meat and vegetables. Thanks to its optimised cold viscosity batters or breadings adhere perfectly to the food and dripping of the batter is reduced.
In bakery products thermally treated flours are used for cakes with high sugar and fat contents. These flours are characterized by their strengthened gluten properties and fine granulation. In order to achieve a long shelf life of fresh dough, raw materials with low microbiological contamination are required. Heat treatment sanitises the flour by inactivating a large proportion of the microorganisms.
Binders
FHT flour is applied, among other things, as a thickener for soups and sauces. Heat treatment increases the hot viscosity of these flours, dries the product to prevent moisture from migrating to the other substance components while inactivating microorganisms and enzymes.
Read the full article, HERE.
The Global Miller
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which is published by Perendale Publishers Limited.
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