Claims
- 1. A dry mix for the preparation of an angel food cake, comprising by weight:
- A. about 20% to 50% of a cake flour having a peak pasting value of at least 400 Stir Number Units;
- B. about 20% to 70% sugar;
- C. about 1% to 4% leavening;
- D. about 2% to 10% egg white solids;
- E. about 0.5% to 1.5% cream of tartar, and
- F. about 0.1% to 1% of triglycerol monostearate.
- 2. The angel food dry mix of claim 1
- wherein the flour is a soft red or white wheat flour.
- 3. The dry mix of claim 2
- wherein the flour is an unchlorinated bleached cake flour.
- 4. The dry mix of claim 3
- comprising about 0.15% to 0.45% of triglycerol monostearate.
- 5. A dry mix for a layer cake, comprising by weight:
- A. about 20% to 50% of a cake flour having a peak pasting viscosity of at least 400 Stir Number Units;
- B. about 20% to 70% sugar;
- C. about 1% to 4% leavening;
- D. about 5% to 15% shortening; and
- F. about 0.1% to 1% triglycerol monostearate.
- 6. The layer cake dry mix of claim 5
- wherein the flour is a soft red or white wheat flour.
- 7. The dry mix of claim 6
- wherein the flour is an unchlorinated bleached cake flour.
- 8. The dry mix of claim 7
- comprising about 0.15% to 0.45% of triglycerol monostearate.
- 9. A fortified flour,
- said flour having a peak pasting value of at least 400 Stir Number Units and fortified with about 0.1% to 1% of triglycerol monostearate.
- 10. The flour of claim 9
- wherein the flour is selected from the group consisting of unchlorinated flour, chlorinated flour, heat treated flour, and mixtures thereof.
- 11. The flour of claim 10
- wherein the flour is unchlorinated.
- 12. The flour of claim 10
- wherein the flour has a protein content of about 4% to 8%.
- 13. The flour of claim 9
- wherein the flour is a cake flour.
- 14. The flour of claim 13
- wherein the flour has a moisture content of about 2% to 5%.
- 15. The flour of claim 14
- wherein the flour has been reduced by microwave heating to a moisture content of about 2.5%.
- 16. The flour of claim 9
- wherein the flour is a bread flour.
- 17. The flour of claim 9
- wherein the flour is an all-purpose flour.
- 18. The flour of claim 9
- wherein the flour is bleached.
- 19. The flour of claim 13
- wherein at least a portion of the flour is chlorinated from about 0.1 to 2 oz/100 lbs of flour.
- 20. In a dry mix for batter based baked goods comprising sugar, flour, leavening and the balance conventional ingredients, the improvement comprising:
- wherein the flour has a peak pasting value of at least 400 Stir Number Units and the dry mix comprises about 0.1% to 1% of triglycerol monostearate.
- 21. The dry mix of claim 20
- comprising about 0.15% to 0.45% of triglycerol monostearate.
- 22. A fortified cake flour prepared by the process of:
- A. exposing a raw cake flour having a moisture content of 10% to 14% by weight to microwave heating to reduce the moisture content to about 1% to 6%; and
- B. admixing about 0.1% to 1% triglycerol monostearate to the flour.
Parent Case Info
This is a division, of application Ser. No. 07/903,384, filed Jun. 24, 1992, now U.S. Pat. No. 5,389,388.
US Referenced Citations (16)
Foreign Referenced Citations (4)
Number |
Date |
Country |
2110065 |
Oct 1971 |
FRX |
2442552 |
Sep 1974 |
DEX |
1499986 |
Feb 1978 |
GBX |
2193619 |
Feb 1988 |
GBX |
Non-Patent Literature Citations (3)
Entry |
Woman's Day Encyclopedia of Cookery, "Angel Food and Spongecakes", vol. 2, Third Edition, published by Fawcett Publication, In., N.Y., 1967 (p. 273). |
Effects of Microwave Radiation and Storage On Hard Red Spring Wheat Flour, Cereal Chemistry 58(1):53-56, 1981. |
Chemical Abstracts, 77(23):15066 v, abstracting Aref et al. "Inactivation of alpha amylase in wheat flour with microwaves", J. Microwave Power, 7(3), 215-21, (Eng) 1972. |
Divisions (1)
|
Number |
Date |
Country |
Parent |
903384 |
Jun 1992 |
|