GB1085562A - Improving wheat and flour - Google Patents

Improving wheat and flour

Info

Publication number
GB1085562A
GB1085562A GB1958263A GB1958263A GB1085562A GB 1085562 A GB1085562 A GB 1085562A GB 1958263 A GB1958263 A GB 1958263A GB 1958263 A GB1958263 A GB 1958263A GB 1085562 A GB1085562 A GB 1085562A
Authority
GB
United Kingdom
Prior art keywords
flour
product
wheat
minutes
range
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
Application number
GB1958263A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
JAMES BERTRAM HUTCHINSON
RES ASS OF BRITISH FLOUR MILLE
Original Assignee
JAMES BERTRAM HUTCHINSON
RES ASS OF BRITISH FLOUR MILLE
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by JAMES BERTRAM HUTCHINSON, RES ASS OF BRITISH FLOUR MILLE filed Critical JAMES BERTRAM HUTCHINSON
Priority to GB1958263A priority Critical patent/GB1085562A/en
Publication of GB1085562A publication Critical patent/GB1085562A/en
Expired legal-status Critical Current

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
    • A21D6/003—Heat treatment

Abstract

In improving a cereal product, namely wheat or flour, the product having a moisture content between 14 and 21%, by weight, is heated, as by live steam, to a temperature within the range 99 DEG to 101 DEG C., preferably 100 DEG C., for a period within the range 3 to 5 minutes, preferably 4 minutes. Loss of moisture is prevented during the heating. Treatment according to the invention inactivates liquefying enzymes, such as alpha amylase, and coagulates or denatures gluten, but does not gelatinize starch sufficiently to make the treated product sticky. Treated wheat, e.g. after being dried, may be milled to yield flour.
GB1958263A 1963-05-16 1963-05-16 Improving wheat and flour Expired GB1085562A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1958263A GB1085562A (en) 1963-05-16 1963-05-16 Improving wheat and flour

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1958263A GB1085562A (en) 1963-05-16 1963-05-16 Improving wheat and flour

Publications (1)

Publication Number Publication Date
GB1085562A true GB1085562A (en) 1967-10-04

Family

ID=10131787

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1958263A Expired GB1085562A (en) 1963-05-16 1963-05-16 Improving wheat and flour

Country Status (1)

Country Link
GB (1) GB1085562A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2533417A1 (en) * 1982-09-23 1984-03-30 Westhove Moulins
JPS60234555A (en) * 1984-05-07 1985-11-21 Nisshin Flour Milling Co Ltd Heat-treated wheat flour and its production
US5352473A (en) * 1992-01-13 1994-10-04 Conagra, Inc. Method for increasing stability and bake absorption of a bread baking wheat flour and resulting dough
US5433966A (en) * 1992-01-13 1995-07-18 Conagra, Inc. Method for heat treating a bread baking wheat flour and resulting flour and dough
GB2402600A (en) * 2003-06-13 2004-12-15 Danisco Removing enzymes on grain
US7348036B2 (en) * 1999-03-30 2008-03-25 Ulice S.A. Flours and starch with a very high amylopectin content and methods for the production and uses thereof

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2533417A1 (en) * 1982-09-23 1984-03-30 Westhove Moulins
EP0105787A1 (en) * 1982-09-23 1984-04-18 SOCIETE DES MOULINS DE WESTHOVE (Société Anonyme) Process for the partial pregelatinization of flour, and flour obtained by this process
JPS60234555A (en) * 1984-05-07 1985-11-21 Nisshin Flour Milling Co Ltd Heat-treated wheat flour and its production
JPH0468900B2 (en) * 1984-05-07 1992-11-04 Nisshin Flour Milling Co
US5352473A (en) * 1992-01-13 1994-10-04 Conagra, Inc. Method for increasing stability and bake absorption of a bread baking wheat flour and resulting dough
US5433966A (en) * 1992-01-13 1995-07-18 Conagra, Inc. Method for heat treating a bread baking wheat flour and resulting flour and dough
US7348036B2 (en) * 1999-03-30 2008-03-25 Ulice S.A. Flours and starch with a very high amylopectin content and methods for the production and uses thereof
GB2402600A (en) * 2003-06-13 2004-12-15 Danisco Removing enzymes on grain

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