METHOD FOR ALTERING WHEAT FLOUR GLUTEN PROPERTIES

摘要

FIELD: food industry.;SUBSTANCE: invention relates to food industry. In the method, mature wheat flour is exposed to microwave radiation with frequency of 2.45 GHz, power of 750 W and an exposure duration of 5–20 s.;EFFECT: invention enables to rapidly alter, with low energy costs and depending on process requirements for the flour, the quality of its gluten - extensibility and quantity.;1 cl, 1 tbl, 6 ex