The effect of lactic acid in association with steam in reducing microorganisms in hard red winter wheat
Shpresa Musa,
Jayne Stratton,
Devin J. Rose
et al.
Abstract:Background and ObjectivesEven though wheat‐based products are a low‐moisture food, and most of the finished products are thermally processed, there have been several reported outbreaks associated with wheat flour. The objective of this study was (a) to evaluate the effect of steam alone or in combination with lactic acid, to reduce the natural microbial load of hard red winter wheat, and (b) to evaluate the impact of these interventions on the functional properties of hard wheat flour.FindingsHard red winter w… Show more
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