A METHOD FOR HEAT-TREATING FLOUR COMPRISING THE STEPS OF DEHYDRATING THE FLOUR TO MINIMIZE OR AVOID GELATINIZATION, AND HEAT TREATING THE DEHYDRATED FLOUR. THE RESULTING FLOUR HAS INCREASED MOISTURE ABSORPTION. DOUGH MADE FROM THE HEAT- TREATED FLOUR HAS IMPROVED PERFORMANCE AND BAKED GOODS MADE FROM THE HEAT-TREATED FLOUR HAVE IMPROVED PROPERTIES RELATIVE TO DOUGH AND BAKED GOODS MADE FROM UNTREATED FLOUR.