Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1977-02-15
1979-06-05
Golian, Joseph M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426443, 426465, 426661, A21D 236, A21D 600
Patent
active
041574060
ABSTRACT:
Unbleached cake flour is heated at a temperature of 49.degree.-93.degree. C. for 1 hour to ten weeks to improve its baking properties. Starch is subjected to controlled swelling by heating in the presence of excess moisture at a temperature of 54.degree.-71.degree. C. Either treated material or mixtures of both may be substituted for unbleached flour in high-sugar baked good mixes to obtain improved baking properties such as texture, grain, volume, and eating quality.
REFERENCES:
patent: 1452871 (1923-04-01), Dienst
patent: 2929748 (1960-03-01), Schwandt
patent: 3428461 (1969-02-01), Hatton et al.
patent: 3490917 (1970-01-01), Doe
patent: 3711297 (1973-01-01), Strobel et al.
patent: 3869558 (1975-03-01), Hampton et al.
patent: 3974298 (1976-08-01), Cauvain et al.
Bean Maura M.
Hanamoto Max M.
Golian Joseph M.
Kepplinger Esther M.
Leitereg Theodore J.
McConnell David G.
Silverstein M. Howard
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