| 摘要 |
The present invention provides methods for improving the baking properties of cake flour using microwave heating. The microwave treated cake flour is intended as a substitute for chlorinated cake flour. The present unchlorinated, microwave 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 undehydrated cake flour having a moisture content of 12 % ? 2 % to sufficient amounts of microwave energy to heat the flour to a temperature of about 230.degree. to 270 .degree.F and to a finished moisture content of less than 6 %. Preferred microwave flours are additionally characterized by a peak pasting viscosity of at least 400 Stir Number Units.
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