Method of improving the baking qualities of rye and wheat flour

摘要

The baking qualities of flour, e.g. rye and wheat flour, are improved by the incorporation therein of a small quantity of gum arabic, e.g. 0,2 parts by weight per thousand parts by weight of the flour. The gum arabic, which is preferably of high purity, may be dusted on to the flour as a fine powder, e.g. before the last stage of the flour manufacture to ensure adequate intermixing; alternatively a dilute aqueous solution of the gum may be sprayed on to the flour.