Pregelatinized flour

Rye flour often requires an improved water binding capacity. For this purpose, 2-4% of pregelatinized flour is added. In addition, artificial acidification of the rye dough is practiced hence both aspects will be covered. 

Rye flour is used in bread baking with sour dough fermentation (cf. 15.4.2.2). 

Artificial acidification can he achieved hy the addition of lactic, acetic, tartaric or citric acid to rye dough or by adding acidic forms of sodium and calcium salts of ortho- and/or pyrophosphoric acids. 

Other preparations for acidification, the so-called dry or instant acids, consist of pregelatinized flour blended with a sour dough concentrate or of cereal mash prefermented by lactic bacteria. The acid values (for definitions see 15.4.1.1.1) vary from 100-1000. 

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Pregelatinized flour is made from ground cereals such as wheat, rye, rice, millet, etc. by cooking and steaming in autoclaves followed by drying and repeated milling. Such pregelatinized... 

Extrusion Continuous process in which the feed materials, generally refined cereal grits or flours supplemented with other ingredients, are transformed into foods such as different types of pasta products, breakfast cereals, and snacks. Cold extrusion is used for the production of pasta products, whereas thermoplastic extrusion is used for the production of breakfast cereals, snacks, and pregelatinized flours. 

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