Process for improving baking properties of unbleached flour

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

1979-01-19

1981-03-31

Kepplinger, Esther 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,...

426473, 426481, 426518, A21D 600

Patent

active

042593620

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.
Unbleached bread flour is simultaneously ground and heated and then subjected to three air-classification steps to obtain a flour suitable for use in high-sugar baked goods.

REFERENCES:
patent: 1452871 (1923-04-01), Dienst
patent: 1636569 (1927-07-01), Jones et al.
patent: 3428461 (1969-02-01), Halton et al.
patent: 3490917 (1970-01-01), Doe et al.
patent: 3711297 (1973-01-01), Strobel et al.
patent: 3974298 (1976-08-01), Cauvain et al.

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