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A method for reconstituting fat extracted flour (1970)

DAVIES, R. J. ; DANIELS, N. W. R. ; GREENSHIELDS, R. N.

Oxford, UK : Blackwell Publishing Ltd

International journal of food science & technology 5 (1970), S. 0

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ISSN: 1365-2621

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Process Engineering, Biotechnology, Nutrition Technology

Notes: Summary. A low temperature technique is described for the reconstitution of fat extracted wheat flour which allows the return of lipid material with the minimum alteration of flour properties. A study of the effect of moisture level on lipid binding in reconstituted flour is compared with a similar study of the original flour. Flours with augmented lipid contents were produced and confirmation that the method avoided the introduction of mechanical work obtained.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb01552.x

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