公开(公告)号：EP3285588A1

公开(公告)日：2018-02-28

申请号：EP16720389

申请日：2016-04-25

申请人： INNOVATIVE FOOD DESIGN AB

发明人： LJUNGSTRÖM MARK GUDMUND ,  LINDAHL BENGT LENNART ,  AXELSSON JOHAN CLAES WILHELM

IPC分类号： A21D2/14 ,  A21D6/00

CPC分类号： A21D6/003 ,  A21D2/14 ,  A21D2/16 ,  A21D2/262 ,  A21D2/263 ,  A21D6/00 ,  A21D6/001 ,  A23P30/20

摘要： The invention relates to a closed continuous process to sterilise flour to reduce the enzymatic activity within the flour as well as to reduce microbial contamination of the flour and thereby minimise pasting of the starch and maintaining the flour in its native form. The invention also relates to the flour obtained by the method as well as the use of the flour