Process for improving baking properties of unbleached cake flour
Patent 4157406 Issued on June 5, 1979. Estimated Expiration Date: 
February 15, 1997. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
February 15, 1997. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 1452871 2929748 3428461 3490917 3711297 3869558 Treatment of grain Patent #: 3974298 InventorsApplicationNo. 05/768917 filed on 02/15/1977US Classes:426/622, Flour or meal type426/443, Preparation of product which is dry in final form426/465, Including heating or dehydration426/661Carbohydrate is starchExaminersPrimary: Golian, JosephAssistant: Kepplinger, Esther M. Attorney, Agent or FirmInternational ClassesA21D 6/00 (20060101)G01N 33/487 (20060101) AbstractUnbleached cake flour is heated at a temperature of 49°-93° 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°-71° 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.Field of SearchCereal material is basic ingredientFlour or meal type Preparation of product which is dry in final form Size increase by puffing, or pore forming of solid material by heating Of cereal material Including heating or dehydration Treatment or preparation of farinaceous dough, batter, or pastry product, e.g., pie, etc. | |
