Inventors:
Karel Kulp - Manhattan KS
William J. Hoover - Manhattan KS
Assignee:
The American Institute of Baking - Manhattan KS
International Classification:
A21D 1004
Abstract:
Improved batter formulations for making high-ratio cakes, along with corresponding methods, are provided which allow complete elimination of treated (e. g. , chlorinated) wheat flour in the formulations without sacrifice of desirable organoleptic and structural properties in the end products. The batters include untreated wheat flour (either soft or hard) and respective minor amounts of one or more selected proteins and unmodified starch (e. g. , wheat, corn or potato). In certain instances significant reductions in the amounts of shortening and/or egg ingredients normally used can be made, without deleteriously affecting cake quality.