[en] Annealing process is a hydrothermal treatment aiming to change the functional properties of starch. The scaling-up of wheat flour annealing is accompanied by a proliferation of microbial flora that must be controlled. This control can be achieved through a process implementation that limits the proliferation of harmful microbiota. The aim of this research was to assess the effects of annealing treatment at two different temperatures and at various pH values on the functional properties of wheat flours and microbial growth.
Research Center/Unit :
TERRA Teaching and Research Centre - TERRA
Disciplines :
Food science
Author, co-author :
Delatte, Sophie ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH
Bera, François ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Agronomie, Bio-ingénierie et Chimie (AgroBioChem)
Frias, Nicolas
Doran, Lynn ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH
Blecker, Christophe ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH
Malumba Kamba, Paul ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH
Language :
English
Title :
Impact of annealing conditions on functional properties of wheat flour and microbial growth
Publication date :
06 November 2018
Event name :
32nd EFFoST International Conference 2018
Event organizer :
The European Federation of Food Science and Technology
