Method for increasing stability and bake absorption of a bread baking wheat flour and resulting dough
US5352473A · kind A · utility
30Cited by
13References
22Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Feb 4, 1994 |
| Grant date | Oct 4, 1994 |
| Priority date | — |
| Expiry date | Feb 4, 2014 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D6/003
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Wheat flour is heat treated by suspending it in a heated carrier gas having an outlet temperature of 70.degree.-145.degree. C. for 5-8 seconds to increase farinograph stability and net bake absorption of the flour. Bread dough made with the heat treated flour exhibits increased refrigerated shelf life and reduced amylase activity.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.