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Starch Activation and Protein Shifting from Hosokawa

This webinar from Hosokawa Micron Ltd shows the examination of protein shifting of peas, wheat, various legumes and faba beans. Various applications of high proteins and high starch fractions are reviewed in Baking, fish meal and ethanol production.

Wheat flour starch activation and a verity of available technologies is also discussed. Benefits of increasing water absorption for improving bread yield, dry dough surface, fermentation taste and shelf life is also reviewed.

Run Time – 1:02:57hr

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