Pregelatinized wheat flakes have been produced specifically for brewing. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. The wheat flakes contribute less color than wheat malt and also increase foam and head retention.
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