Process for improving baking properties of flour

Details Process for improving baking properties of flour Process for improving baking properties of flour

1997-03-19

1999-05-25

Yeung, George

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

426520, 426622, A21D 600

Patent

active

059068515

ABSTRACT:
A process for improving cake baking properties of wheat flour is disclosed. The process includes the steps of introducing a quantity of wheat flour into a container which is provided with mixing devices; heating the wheat flour at a temperature in the range of 110.degree.-140.degree. C. to dry the wheat flour while injecting nitrogen gas into the container, whereby air exposure of the wheat flour is prevented; rotating the container, thereby continuously mixing the wheat flour with the nitrogen gas during the heating step; and cooling the heated flour to 50.degree. C. while preventing air exposure of the heated flour.

REFERENCES:
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patent: 3974298 (1976-08-01), Cauvain et al.
patent: 4157406 (1979-06-01), Hanamoto et al.
patent: 4259362 (1981-03-01), Hanamoto et al.
patent: 5389388 (1995-02-01), Gusek
patent: 5395639 (1995-03-01), Chawan et al.

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