PROCESS FOR THE TREATMENT OF UNCHLORINATED CAKE FLOUR

摘要

Raw, unchlorinated wheat flour is slurried with water at a flour to water ratio of 1:1 to 1:10 and a pH of 2.5 to 10.5. The slurry is incubated for 30 seconds to 35 minutes at 32 DEG -98 DEG F and then dried. When unchlorinated wheat flour which has been treated by the above process is used in baking cakes, the products exhibit good volume, texture, crumb color characteristics, and a moist melt-in-the-mouth quality.