| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8415759 | Innovative Food Science & Emerging Technologies | 2016 | 10 Pages |
Abstract
This work investigates the potential application of a novel, vibrating device for the dry heat treatment of flour as a replacement for chlorination in the production of cake flour. Since chlorination was banned in the EU in the year 2000, there is an industrial interest for alternative treatments and equipment to produce flour for high ratio cakes.
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Food Science
Authors
S. Keppler, S. Bakalis, C.E. Leadley, P.J. Fryer,