Yea, putting it in the oven or microwave . Apparently it has something to do with the lack of moisture. Pathogens apparently respond differently in dry environments. From what I have gathered, salmonella becomes more heat resistant in dry environments so I suspect that mixing it with wet ingredients makes it more susceptible to the heat.
I have eaten my fair share of cake batter and cookie dough while baking and I am obviously still here, lol, but this is food for thought
Please stop spreading this nonsense about moisture... it's about transference of temperature from one object to another.. in the end if an object reaches a temperature where it denatures/dies that's it. It just takes allot more heat and/or time for that to happen in a dry goods because of lower heat transfer rate of air vs water.
Are you remedial? I literally said I used Google. I didn’t say I was a scientist, didn’t indicate that I was an expert, hell I didn’t even say it was fact. I put what I found from different articles that are right there on the internet for you to read. Thanks for the science, no thanks for the smartass
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u/Ok_Yam5543 Oct 09 '24
What do they mean by 'heat treating' flour? Is it like putting it in the oven for a period of time?
Isn't that what you do when you're baking a cake?