Preparation of high-ratio cakes using untreated wheat flour
Patent 4294864 Issued on October 13, 1981. Estimated Expiration Date: 
June 4, 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.
June 4, 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 3733209 3899601 Process for improving baking properties of unbleached cake flour Patent #: 4157406 InventorsAssigneeApplicationNo. 06/045347 filed on 06/04/1979US Classes:426/549, Basic ingredient is starch based batter, dough product, etc.426/552, Batter type426/553Triglyceride material containingExaminersPrimary: Golian, JosephAssistant: Hatcher, Elizabeth A. Attorney, Agent or FirmInternational ClassesA21D 10/04 (20060101)A21D 13/08 (20060101) A21D 2/26 (20060101) A21D 2/00 (20060101) A21D 10/00 (20060101) A21D 13/00 (20060101) A21D 2/18 (20060101) AbstractImproved batter formulations for making high-ratio cakes, along with corresponding methods, are provided which allow complete elimination of treated (e.g., chlorinated) wheat flour in the formulations without sacrifice of desirable organoleptic and structural properties in the end products. The batters include untreated wheat flour (either soft or hard) and respective minor amounts of one or more selected proteins and unmodified starch (e.g., wheat, corn or potato). In certain instances significant reductions in the amounts of shortening and/or egg ingredients normally used can be made, without deleteriously affecting cake quality.Other References
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