Overview
ABSTRACT
By damaging starch more than via traditional crushing, this innovative technology allows for a significant increase of the water absorption of flours and also for avoiding the addition of certain additives for bread-making. A large range of applications for the modified flour thus obtained is guaranteed. As for any new product, technicians from the various sectors will be innovative in order to create new products and applications.
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INTRODUCTION
By damaging the starch a little more than conventional milling, this innovative technology significantly increases the moisture content of flours, and also avoids the need to add certain bread-making additives.
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Traitement de la farine de blé par une technologie innovante
Grinding and sifting. The art of the miller
In Éditions T.I.
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