Conclusion. New applications

Obtaining new beneficial effects during wheat flour processing and not increasing water absorption capacity were the objectives sought and achieved. A wide range of applications for the modified flour obtained using the treatment described in this dossier is assured. As with any new product, technicians in the various sectors will be innovating to create products or applications that were previously unsuspected.

Other cereal flours (e.g. rye flour), legume flours and various starches can be subjected to this treatment without any problem. We have yet to discover the benefits of changing the characteristics of these raw materials, in addition to increasing their water absorption capacity.