Acidified flours are a type of functional flours that are consumed all over the world. Acidified flours have their aroma and flavors, they maintain the tenderness of the food products. The acidified flours produce very little viscosity while preparation of slurry for pastry or confectionery items. Acidified flours are mostly prepared by wheat, corn, rice, barley, and rye, by adding them with food grade acidulants such as lactic acid, phosphoric acid, tartaric acid, malic acid, and mixtures. ... Read more