| 摘要 |
<p>The present invention provides methods for improving the baking properties of cake flour using either high intensity dielectric heating, (10 GHz to 3 MHz) and/or radio frequency heating (300 MHz to 3MHz). The treated cake flour is intended as a substitute for chlorinated cake flour. The present unchlorinated, dielectrically heat treated cake flour is an essential ingredient in dry mixes for batter baked goods especially high sugar-to-flour ratio layer cakes. In addition to other dry mix ingredients, preferred dry mixes additionally essentially comprise about 0.15 % to 0.45 % triglycerol monostearate for even greater enhancement of finished baked goods' volume. The method comprises exposing cake flour having a moisture content of > 8 % to sufficient amounts of radio frequency energy to heat the flour to a temperature of about 230° to 270 °F and to a finished moisture content of less than 6 %. Preferred radio frequency heated flours are additionally characterized by a peak pasting viscosity of at least 350 Stir Number Units. In another aspect, a second method has been found that can obtain cake flours having a Stir Number Unit Value of > 400.</p> |
