Studying the influence of hydrothermal treatment parameters on the properties of wheat flour in the technology of a croquette mass

Abstract

The paper reports a study into the influence of parameters (temperature and duration) of sautéing wheat flour on its water­absorbing capacity at hydrothermal treatment. It was established that heating the samples of flour slurry in the temperature range of 80...90 °C accelerates the water­absorbing capacity. The samples of wheat flour sautéed at a temperature of 110...120 °C reached the maximal indicators of water­absorbing capacity over 10...20 minutes. Results of this research are important in order to control the degree of swelling of the sautéed flour in the technology of a croquette mass.