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Heat Stabilized Wheat Germ Flakes
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| Detail Description |
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| History:For over 80 years, wheatflour has been treated by heat, moisture, and chemicals in order to modify performance (functionality) of the protein, starch, and lipids, and the results of these treatments has been:<> Improvements In Final Product Textures.<> Improvements in Water Up-Takes.<> Improvements in Water Binding.<> Rapid Dispersion in Water<> Improved Batter Adhesion to the Substrates.The enhancement treatments may be selectively made to:<> Affect the Flour Cold Water Viscosity or Hot Water (pasting) Viscosity.<> Affect the Protein or the Starch Functionality (performace).<> Affect Final Product Shelf Stability and Microbiologic Activity.The Process targets the treatment of the wheat flour to your individual needs.Thermally Stabilized Wheat Germ Flakes.The germ is the growth point of the wheat kernel (seed). The wheat kernel attaches to the stem prior to harvest at this location. The germ is vitamin rich, and contains highly un
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| Contact
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| Contact Person: |
| Company Address: |
16-17 Floor Emporium Tower Thailand,Thailand |
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| Country/Region: |
Thailand |
| Zip/Postal Code: |
10110 |
| Phone Number: |
66-008-6459692 |
| Fax Number: |
66 |
| Homepage: |
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