Method for increasing stability and bake absorption of a bread baking wheat flour and resulting dough
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United States of America Patent
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Oct 4, 1994
Issued Date -
N/A
app pub date -
Feb 4, 1994
filing date -
Jan 13, 1992
priority date (Note) -
Expired
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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.
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