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
1974-09-05
1976-08-10
Yudkoff, Norman
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.
426558, 426622, 426463, 426464, 426473, 426520, A23B 404
Patent
active
039742989
ABSTRACT:
Grain, (or a milling intermediate, e.g. semolina) is heated at a temperature of 100.degree. to 140.degree.C (or 100.degree.-200.degree.C for semolina) for a period inversely related to temperature and not less than 1 hour at 100.degree.C, so as to improve the quality of cake flour produced by milling (or further milling). The time of heating t (in minutes) is preferably related to the temperature T (in .degree.C) by the equation t = a' - b'T + c'T.sup.2 where for wheat a'= 2188, b'= 31.535 and c' = 0.11438 and for semolina a' = 408, b' = 4.252 and c' - 0.1121. The need for chlorination of the flour produced is thus avoided.
REFERENCES:
patent: 3490917 (1970-01-01), Doe
Cauvain Stanley Peter
Dodds Norman James Harold
Hodge Donald Gordon
Muir David Donald
Flour Milling and Baking Research Association
Mullen Martin G.
Yudkoff Norman
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