Flour blend for high ratio cake mixtures

The invention is concerned with a blend of flour (1) and starch (2) comprising 60-80 wt.% of (1) and 40-20 wt.% of (2> wherein (1) contains more than 12.5wt.% of protein and (2) contains less than 4 wt.% of protein, (2) being obtained from flour with a peak in its G'-T diagram at a temperatu...

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Bibliographische Detailangaben
Hauptverfasser:	MATTHIJS HUIBERT HENDERSON, ARIS GRAVELAND
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The invention is concerned with a blend of flour (1) and starch (2) comprising 60-80 wt.% of (1) and 40-20 wt.% of (2> wherein (1) contains more than 12.5wt.% of protein and (2) contains less than 4 wt.% of protein, (2) being obtained from flour with a peak in its G'-T diagram at a temperature T1 that is at least 4% lower than the temperature T2 in the G'-T diagram of a reference flour.