Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1995-05-31
1996-10-01
Kepplinger, Esther M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426552, 426622, 426443, 426442, 426312, 426318, A21D 208, A21D 200
Patent
active
055609538
ABSTRACT:
The invention relates to a method for improving the baking properties of flour, which comprises treating the flour with an acylating reagent. This makes the flour particularly suitable for use in the baking of high-ratio cakes.
REFERENCES:
patent: 1685220 (1928-09-01), Middleton
patent: 3859449 (1975-01-01), Rubio
patent: 4885180 (1989-12-01), Cochran et al.
J. W. Montzheimer, A Study of Methods for Testing Cake Flour, pp. 510-517, May 1931, Centennial Mill Company, Spokane Washington.
William F. Sollars, Cake and Cookie Flour Fractions affected by Chlorine Bleaching, pp. 100-110, Mar. 1958.
W. F. Sollars et al, Performance of Wheat and Other Starches in Reconstituted Flours, pp. 396-411, Jul. and Aug. 1971.
Masaharu Seguchi, Effect of Chlorination on the Hydrophobicity of Wheat Starch, pp. 281 and 282, American Association of Cereal Chemist, Inc., Feb. 1987.
M. Seguchi, Contribution of Wheat Starch Granule Hydrophobicity to Pancake Texture, pp. 493-497, American Association of Cereal Chemist, Inc., Jul. 1993.
Philip Greenwell and Christopher J. Brock, Cereal Foods World, vol. 38, No. 8, Item 115, pp. 615 and 616, Aug. 1993.
Philip Greenwell, Wheat Endosperm Texture, pp. 9-11, Flour Milling and Baking Research Association.
Charles A. Burkhard et al, Derivatives of Starch, pp. 59-61, Rayon Textile Monthly, Jun. 1942.
L. T. Kissell et al, Design and Construction of a Reactor for Gaseous-Treatment of Flour, pp. 152-161, Cereal Science Today, vol. 17 No. 6, Jun. 1972.
Brock Christopher J.
Greenwell Philip
Campden & Chorleywood Food Research Association
Kepplinger Esther M.
Koh Choon P.
LandOfFree
Modified flour does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Modified flour, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Modified flour will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1500789