Title: Treatment of grain

Abstract: Grain, (or a milling intermediate, e.g. semolina) is heated at a temperature of 100.degree. to 140.degree.C (or 100.degree.-200.degree.C for semolina) for a period inversely related to temperature and not less than 1 hour at 100.degree.C, so as to improve the quality of cake flour produced by milling (or further milling). The time of heating t (in minutes) is preferably related to the temperature T (in .degree.C) by the equation t = a' - b'T + c'T.sup.2 where for wheat a'= 2188, b'= 31.535 and c' = 0.11438 and for semolina a' = 408, b' = 4.252 and c' - 0.1121. The need for chlorination of the flour produced is thus avoided.

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Inventors: Cauvain, Stanley Peter (High Wycombe, EN)
Hodge, Donald Gordon (Chesham, EN)
Muir, David Donald (Rickmansworth, EN)
Dodds, Norman James Harold (Chorleywood, EN)

Application Number: 503310
Filing Date: 1974-09-05
Publication_date: 1976-08-10
Assignee: Flour Milling and Baking Research Association (EN)
Primary Class(es): 426/553 426/463, 426/464, 426/473, 426/520, 426/558, 426/622
Other Classes:
US Patent Ref:

3490917

Jan, 1970

Doe

426/622.

Other Refs:
Primary Examiner: Yudkoff, Norman
Assistant Examiner: Mullen, Martin G.
Attorney: Brisebois & Kruger