Preparation of high-ratio cakes using untreated wheat flour

Details Preparation of high-ratio cakes using untreated wheat flour Preparation of high-ratio cakes using untreated wheat flour

1979-06-04

1981-10-13

Golian, Joseph 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, 426553, A21D 1004

Patent

active

042948649

ABSTRACT:
Improved batter formulations for making high-ratio cakes, along with corresponding methods, are provided which allow complete elimination of treated (e.g., chlorinated) wheat flour in the formulations without sacrifice of desirable organoleptic and structural properties in the end products. The batters include untreated wheat flour (either soft or hard) and respective minor amounts of one or more selected proteins and unmodified starch (e.g., wheat, corn or potato). In certain instances significant reductions in the amounts of shortening and/or egg ingredients normally used can be made, without deleteriously affecting cake quality.

REFERENCES:
patent: 3733209 (1973-05-01), Gupta et al.
patent: 3899601 (1975-08-01), Johannes
patent: 4157406 (1979-06-01), Hanamoto et al.
Johnson et al. Chlorine Treatment of Cake Flour, II. Effect of Certain Ingredients in Cake Formula, pp. 1-6.
Bennion, The Technology of Cake Making, Leonard Hill Books, 1973, p. 231.
Tighe, Woman's Day Encyclopedia of Cookery, vol. 2, Fawcett Pub. Inc., N.Y. 1966, p. 267.
Pyler, Baking Science & Technology, vol. 11, Siebel Pub. Co., Chicago, Ill., 1974, pp. 905-907.
Tighe, Woman's Day Encyclopedia of Cookery, vol. 5, Fawcett Pub. Inc., N.Y., 1966, pp. 706-707.

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