Effect of hydrothermal treatments and initial alpha-amylase activities on wheat flour functional properties

Flour heat treatment (FHT) is an effective process that aims to modify the functional properties of flour. These processed flours are considered as natural ingredients and are not classified in the food additives category. Besides, many wheat flour lots harvested with excessive amylase activities are rejected and cannot be used in food applications as such. Wheat flour steam treatment can be used to normalize endogeneous α-amylase and generate functional wheat flours. Using an effective pilot-scale process, the present study aimed to assess the effect of the injected steam volume and the endogeneous amylase activity on wheat flour functional properties