Document Type and Number:
Japanese Patent JPS5626371
Kind Code:
B2
Abstract:
The properties of wheat flour for baking cakes are improved by adding to the wheat flour at least one of acetic acid, propionic acid and ethyl alcohol and then subjecting it to storage and/or heating to improve its properties. This treatment is intended to replace natural aging of wheat flour.
Application Number:
JP9714077A
Publication Date:
June 18, 1981
Filing Date:
August 13, 1977
Export Citation:
International Classes:
A23L7/10; A21D2/00; A21D2/14; A21D6/00