Heat treatment of flour involves exposing the flour to controlled temperatures to eliminate potential pathogens like E. coli and other harmful microorganisms. This process serves to improve the safety of the flour for consumption while, ideally, preserving its functional properties for baking. Different methods exist, including pasteurization, irradiation, and microwave treatment, each with varying levels of effectiveness and impact on the final product.
Reducing the risk of foodborne illnesses linked to raw flour consumption is a primary driver for implementing heat treatment. Outbreaks associated with contaminated flour have underscored the need for proactive safety measures. Furthermore, specific heat treatment processes can enhance the taste and quality of finished baked goods by inactivating enzymes that can negatively affect flavor and texture. Historically, flour treatment methods have evolved alongside scientific understanding of food safety and advancements in processing technologies.
