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Article | REF: IN66 V1

Innovative technology for wheat flour processing

Authors: Alexander LANGE, Pascal GARNIER

Publication date: June 10, 2007

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AUTHORS

  • Alexander LANGE

  • Pascal GARNIER

 INTRODUCTION

By damaging the starch a little more than conventional milling, this innovative technology significantly increases the moisture content of flours, and also avoids the need to add certain bread-making additives.

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