These flours have the advantage of altering their functionality or enhancing certain characteristics without the need for declaration on the labelling, as they are produced through physical modifications. Thus, they do not provide competitors with clues to copy or imitate the products in which they are incorporated. Grains can undergo thermal treatment before milling to modify the properties of the flours. Similarly, the flours themselves can also be thermally treated. The properties of the resulting flours depend on the intensity … Continue reading Thermally Treated Flours