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US Patent 4259362 - Process for improving baking properties of unbleached flour
US Patent Issued on March 31, 1981
Estimated Patent Expiration Date:
January 19, 1999Estimated 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.
Estimated Patent Expiration Date:
January 19, 1999Estimated 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.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. | 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.Field of Search426/18, Of farinaceous cereal or cereal material426/443, Preparation of product which is dry in final form426/465, Including heating or dehydration426/622, Flour or meal type426/496, Treatment or preparation of farinaceous dough, batter, or pastry product, e.g., pie, etc.426/481, From plant material426/473, With size reduction, e.g., mashing, cutting, etc.426/518, With cutting, or mechanically subdividing solid material, e.g., slicing, comminuting, slitting, etc.426/520, Heating above ambient temperature426/653For use with batter, dough or baked goodsExaminersPrimary: Kepplinger, Esther M.Attorney, Agent or FirmUS Patent References1452871, 1636569, 3428461, 3490917, 3711297, 3974298Treatment of grainIssued on: 08/10/1976 Inventor: Cauvain , et al. International ClassesA21D 6/00 (20060101)G01N 33/487 (20060101) |
