Method for heat treating a bread baking wheat flour and resulting flour and dough
US5433966A · kind A · utility
38Cited by
14References
32Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 30, 1994 |
| Grant date | Jul 18, 1995 |
| Priority date | — |
| Expiry date | Mar 30, 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 50.degree.-130.degree. C. for 5-8 seconds to increase dough strength of the flour and to dry the flour to a moisture content of less than 7 wt %. Bread dough made with the heat treated flour exhibits improved baking characteristics with reduced requirements for chemical oxidizing agents, and this flour is therefore useful when eliminating potassium bromate from formulations. The heat treated flour makes an improved bread mix with an increased shelf life.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.