GB1020208A - Wheat flour classification - Google Patents
Wheat flour classificationInfo
- Publication number
- GB1020208A GB1020208A GB10238/64A GB1023864A GB1020208A GB 1020208 A GB1020208 A GB 1020208A GB 10238/64 A GB10238/64 A GB 10238/64A GB 1023864 A GB1023864 A GB 1023864A GB 1020208 A GB1020208 A GB 1020208A
- Authority
- GB
- United Kingdom
- Prior art keywords
- aggregates
- wheat flour
- flour
- aggregating
- upgrading
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/006—Agglomeration of flour
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Combined Means For Separation Of Solids (AREA)
Abstract
1,020,208. Aggregating, classifying and upgrading wheat flour. CARNATION CO. March 11, 1964 [March 23, 1963], No. 10238/64. Headings A2E and A2Q. In aggregating and classifying wheat flour, e.g. winter wheat flour, to obtain fractions in which the protein and ash contents, computed as percentages by weight, generally increase with increasing size of the aggregates, the flour is moistened, e.g. sprayed with water and steam, as it falls through an ascending current of air, so that its particles mingle and stick together to form random-shaped, moist aggregates, which are then dried, e.g. to attain a moisture content of 14% by weight, and separated into fractions, as by sifting. Some or substantially all of the aggregates may be reduced in size between rolls. In upgrading wheat flour according to the invention, the small aggregates are removed leaving coarser aggregates having higher protein and ash contents than the original flour.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US26821163A | 1963-03-22 | 1963-03-22 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1020208A true GB1020208A (en) | 1966-02-16 |
Family
ID=23021954
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB10238/64A Expired GB1020208A (en) | 1963-03-22 | 1964-03-11 | Wheat flour classification |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB1020208A (en) |
-
1964
- 1964-03-11 GB GB10238/64A patent/GB1020208A/en not_active Expired
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