👉 Flour engineering is the advanced scientific and technological process that involves modifying the physical, chemical, and biological properties of flour to enhance its quality, functionality, and performance in various food applications. This includes improving the flour's strength, texture, water absorption capacity, and stability, as well as reducing anti-nutritional factors and allergens. Engineers use techniques such as enzymatic treatments, milling innovations, and genetic modifications to create specialized flours tailored for specific uses, such as gluten-free alternatives, high-protein breads, or functional foods with added nutrients. The goal is to optimize flour's performance in baking and food processing, leading to better product outcomes, extended shelf life, and improved nutritional value.
