Process for improving baking properties of flour

US5906851A · kind A · utility

Inventor

• Frank Smith

Key dates

• Filing date: Mar 19, 1997
• Grant date: May 25, 1999
• Expiry date: Mar 19, 2017

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A21D6/003
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A process for improving cake baking properties of wheat flour is disclosed. The process includes the steps of introducing a quantity of wheat flour into a container which is provided with mixing devices; heating the wheat flour at a temperature in the range of 110.degree.-140.degree. C. to dry the wheat flour while injecting nitrogen gas into the container, whereby air exposure of the wheat flour is prevented; rotating the container, thereby continuously mixing the wheat flour with the nitrogen gas during the heating step; and cooling the heated flour to 50.degree. C. while preventing air exposure of the heated flour.