Dielectric heating treatment of unchlorinated cake flour

Details Dielectric heating treatment of unchlorinated cake flour Dielectric heating treatment of unchlorinated cake flour

1993-12-23

1995-10-10

Yeung, George

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426244, 426622, A21D 600

Patent

active

054569303

ABSTRACT:
The present invention provides methods for improving the baking properties of cake flour using either high intensity dielectric heating, (10 GHz to 3 MHz) and/or radio frequency heating (300 MHz to 3 MHz). The treated cake flour is intended as a substitute for chlorinated cake flour. The present unchlorinated, dielectrically heated treated cake flour is an essential ingredient in dry mixes for batter baked goods especially high sugar-to-flour ratio layer cakes. In addition to other dry mix ingredients, preferred dry mixes additionally essentially comprise about 0.15% to 0.45% triglycerol monostearate for even greater enhancement of finished baked goods' volume. The method comprises exposing cake flour having a moisture content of >8% to sufficient amounts of radio frequency energy to heat the flour to a temperature of about 230.degree. to 270.degree. F. and to a finished moisture content of less than 6%. Preferred radio frequency heated flours are additionally characterized by a peak pasting viscosity of at least 350 Stir Number Units. In another aspect, a second method has been found that can obtain cake flours having a Stir Number Unit value of >400.

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