抄録
The effects of sifting, drying, lipid extraction, oxidation with benzoyl peroxide and aging on the amounts of air accompanying particles of weak and strong wheat flours and a rice flour were investigated. The drying and the lipid extraction were effective in increasing the amount of accompanying air, and the combination of drying and lipid extraction was the most effective. The additional accompanying air due to these treatments was found to be held in a space larger than 30nm in diameter inside the flour particles. The increase in air accompanying flour particles may improve the characteristics of flours used in baking and extrusion cooking.
