Method of improving quality of wheat flour
US4524080A · kind A · utility
14Cited by
6References
5Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 14, 1983 |
| Grant date | Jun 18, 1985 |
| Priority date | — |
| Expiry date | Jun 14, 2003 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D6/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A novel method for improving the quality of wheat flour, wherein the novelty resides in bringing the wheat flour into contact with a non-equilibrium plasma. The dough prepared from the wheat flour processed by this method exhibits an improved viscoelasticity, and the starch in this wheat flour shows a greater water holding capacity. Appearance and texture of the secondary products from this wheat are also improved remarkably.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.