Process for improving baking properties of unbleached flour

摘要

Unbleached cake flour is heated at a temperature of 49 DEG -93 DEG C. for 1 hour to ten weeks to improve its baking properties. Starch is subjected to controlled swelling by heating in the presence of excess moisture at a temperature of 54 DEG -71 DEG C. Either treated material or mixtures of both may be substituted for unbleached flour in high-sugar baked good mixes to obtain improved baking properties such as texture, grain, volume, and eating quality. Unbleached bread flour is simultaneously ground and heated and then subjected to three air-classification steps to obtain a flour suitable for use in high-sugar baked goods.