Impact of annealing conditions on functional properties of wheat flour and microbial growth

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.