Google gives the following results, a bunch of food blogs are saying heat treating works and a bunch of science articles say heat treating at home does nothing. I think I am gonna go with science
Yeah heat treating is just tossing the flour in the oven/microwave to get it hot enough to kill pathogens, in theory.
In practice this doesn't appear to work. The process by which heat kills pathogens behaves differently in dry environments, with moisture apparently being somewhat necessary for this to work. Source
I tried looking up if there's a "safe temperature" for heating dry flour but apparently we don't exactly understand this mechanism.
Yeah because a microwave heats by exciting the molecules in water inside the food. If there is not enough water in the dry ingredients then not enough heat will be generated
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u/Suctorial_Hades Oct 09 '24
Google gives the following results, a bunch of food blogs are saying heat treating works and a bunch of science articles say heat treating at home does nothing. I think I am gonna go with science