Flour blend for high ratio cake mixtures

摘要

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.