Glassy State Foods Materials Produce New Food Flour

Abstract

In recent years, many forms of “edible powder” have been applied various processing including addition of active ingredients and removal of repellent component, and distributed and sold in the market. By adding an element which is not part of the raw material to design new powder with a new feature, and boldly market the renewed and reinforced characteristics - this is the strategy. For the European market, where wheat flour is a staple, it is crucial to distribute flour free of certain elements including gluten free wheat flour.

For the Japanese market, there are technologies to produce and encapsulate high-performance powder of foodstuff. Is there enough interest in gluten free flour in Japan where we can make full use of the flour milling technology?

This article focuses on “food glassy state”, which substantially contributes to the future development of the afore-mentioned technology, while also touching upon the culture of food.

Graphical Abstract