BE335243A - - Google Patents

Info

Publication number
BE335243A
BE335243A BE335243DA BE335243A BE 335243 A BE335243 A BE 335243A BE 335243D A BE335243D A BE 335243DA BE 335243 A BE335243 A BE 335243A
Authority
BE
Belgium
Prior art keywords
cereal
wheat
flour
heat treatment
nature
Prior art date
Application number
Other languages
English (en)
French (fr)
Publication of BE335243A publication Critical patent/BE335243A/fr

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/003Heat treatment

Landscapes

  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
BE335243D BE335243A (Direct)

Publications (1)

Publication Number Publication Date
BE335243A true BE335243A (Direct)

Family

ID=13720

Family Applications (1)

Application Number Title Priority Date Filing Date
BE335243D BE335243A (Direct)

Country Status (1)

Country Link
BE (1) BE335243A (Direct)

Similar Documents

Publication Publication Date Title
EP0150715B2 (fr) Procédé de préparation d'un amidon dispersible dans l'eau bouillante
US2503053A (en) Modification of starch
Marcon et al. Expansion properties of sour cassava starch (polvilho azedo): Variables related to its practical application in bakery
EP0324681A1 (fr) Aggloméré combustible résistant à l'eau, procédé pour le préparer et composition de matières mise en oeuvre dans ce procédé
Chaidez-Laguna et al. Corn proteins solubility changes during extrusion and traditional nixtamalization for tortilla processing: A study using size exclusion chromatography
Chavez‐Murillo et al. Physicochemical, functional properties and ATR‐FTIR digestion analysis of thermally treated starches isolated from black and bayo beans
BE335243A (Direct)
Argun et al. Effects of varying nixtamalization conditions on the calcium absorption and pasting properties of dent and flint corn flours
FR2518551A1 (fr) Procede de preparation de sels de metal alcalin de la carboxymethylcellulose
EP0105787B1 (fr) Procédé de prégélatinisation partielle de la farine, et farine préparée par un tel procédé
US1938574A (en) Dextrinization of starch in cereals
Janaun et al. Effect of moisture content and drying method on the amylose content of rice
US332073A (en) Iam gillmanand samuel spencee
CN111602766A (zh) 一种超临界co2挤压膨化钝化米糠脂肪酶的方法
BE1006759A3 (fr) Procede pour la preparation d'agglomere combustible resistant a l'eau.
Valencia et al. Maranta (Maranta arundinacea L) starch properties
EP0896004A1 (fr) Amidon modifié
EP1085824B1 (fr) Riz etuve a cuisson rapide
EP0516867B1 (fr) Procédé de préparation de granulés pasteurisés à partir d'une farine de céréales
KR102772612B1 (ko) 저항전분의 함량이 증대된 쌀 분말의 제조방법 및 이에 따라 제조된 쌀 분말
US372065A (en) Preparing cereals
JP2005034104A (ja) 即席麺及びその製造方法
Yisa et al. The Effect of Acetylation of Faro 40 Rice Starch for the Production of Pharmaceutical Grade Starch
BE469525A (Direct)
Bandyopadhyay et al. Desorption characteristics of hot‐soaked parboiled paddy