![New cereal product in Poland – pre-gelatinized flour [World News]](https://foodcom.pl/wp-content/uploads/2023/09/Foodcom_World_News_Additives-1520x760.jpg "New cereal product in Poland – pre-gelatinized flour [World News]")
- Podlaskie Zakłady Zbożowe (Podlasie Grain Works) is opening the world’s most modern FHT pre-gelatinized flour production line.
- The pregelatinized flour is to be sold to food industry producers both in Poland and other European countries.
- Pre-gelatinized flour is characterized by improved physicochemical parameters, higher productivity and water absorption.
- The main target application of the product is to be the production of bread cakes.
New pre-gelatinised flour production line in Poland
The commissioning of the world’s most modern FHT pre-gelatinised flour production line is underway in Poland. This is the first such line in Poland. Pregelatinised flour will be produced by Podlaskie Zakłady Zbożowe. The construction of the production line was co-financed with the help of the National Research and Development Centre under the SMART path for large enterprises. It is planned to sell the product in Poland and Europe, as well as to conduct research for pre-gelatinised rye flour and develop other ideas.
What is FHT pregelatinised flour?
FHT pregelatinised flour, unlike ordinary flour, undergoes a more advanced processing. During its production, the enzyme alpha-amylase is deactivated and gluten is partially denatured, which changes the internal structure of the protein. This process influences the properties of pre-gelatinised flour – it has an excellent gelling capacity and is more water-absorbent. It is also characterised by lower moisture content and higher viscosity than standard flours. These parameters contribute to the high productivity of pre-gelatinised flour and, above all, the excellent effects of its use in final products.
Pre-gelatinised flour is particularly recommended for breadcrumb producers, but it can also be used by manufacturers of stuffing, thickeners or fillers. It can also successfully replace chemically modified starch used to thicken products, improve the texture and consistency of meat products and increase the fluffiness of confectionery. FHT flour is also characterised by increased microbiological safety, which influences the durability and safety of product use.
