Study of hydration germinated soriz flour

Abstract

Hydration capacity and water retention of germinated soriz flour increases with the increasing dispersion of flour, both in case of untreated and heat treated flour, maximum values of hydration were recorded for flour with granulation of 160 -140μ. Heat treatment of flour (tempering at 1800C) causes partial gelatinization of starch and leads to more pronounced hydration of flour and the increase of water retention. During the hydration of flour occurs partial diffusion of proteins in the hydration environment.