| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a wheat flour selectively imparting a sponge cake with an expansion ratio and palatability (gooey feeling or dryness) and suitable for the production of a sponge cake. <P>SOLUTION: The temperature and time corresponding to the desired expansion of a sponge cake are obtained from the correlation curve between the dry-heat temperature and the treating time of wheat flour giving the maximum expansion to the sponge cake while preventing the scorching of the wheat flour, and freshly milled wheat flour is heated in dry state at the obtained temperature for the obtained period. The correlation curve drawn by using the dry-heat temperature as the ordinate and the treating time as the abscissa passes through the points of 60°C and 540 hr, 70°C and 144 hr, 80°C and 72 hr, 90°C and 24 hr, 100°C and 6 hr, 110°C and 4 hr, and 120°C and 2 hr. The wheat flour is aged for ≤12 months at room temperature. <P>COPYRIGHT: (C)2008,JPO&INPIT |
