Process for improving baking properties of unbleached flour
Patent 4259362 Issued on March 31, 1981. Estimated Expiration Date: 
January 19, 1999. 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.
January 19, 1999. 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 1636569 3428461 3490917 3711297 Treatment of grain Patent #: 3974298 InventorsApplicationNo. 06/004785 filed on 01/19/1979US Classes:426/622, Flour or meal type426/473, With size reduction, e.g., mashing, cutting, etc.426/481, From plant material426/518With cutting, or mechanically subdividing solid material, e.g., slicing, comminuting, slitting, etc.ExaminersPrimary: 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.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.Field of SearchOf farinaceous cereal or cereal materialPreparation of product which is dry in final form Including heating or dehydration Flour or meal type Treatment or preparation of farinaceous dough, batter, or pastry product, e.g., pie, etc. From plant material With size reduction, e.g., mashing, cutting, etc. With cutting, or mechanically subdividing solid material, e.g., slicing, comminuting, slitting, etc. Heating above ambient temperature For use with batter, dough or baked goods | |
