Process and Apparatus for Increasing the Yield of Bread and Improving the Baking Qualities of Flour or Meal and Milling Products.

摘要

115,410. Sutherland, E. C. April 28, 1917, [Convention date]. Conditioning flour and meal; treating /lour and meal with gases; heating flour and meal.-To increase the moisture absorbing capacity of flour or milling products and to improve the baking quality without altering the other proportions of flour, the flour or milling products, such as groats, are subjected one or more times to a rapid cooling quickly followed by a, rapid heating; or the heating may be done first followed by the cooling. The minimum temperature is advantageously below zero, while the most favourable maximum temperatures lie between 40‹ and 60‹ C. The material may be treated and cooled indirectly by its passage through tubes alternately acting as heating and cooling tubes. Specification 4294/15 is referred to. The Specification as open to inspection under Sect. 91 (3) (a) states also that the heating and cooling are done directly, as by means of cold or hot gas or vapour, the constituents carried off should be recovered by means of a dust receiver and a condenser and returned to the milling material. If lumps are formed during the process they should be broken up. The process may be carried out in closed containers, the jackets of which are alternately cooled and heated. This subject-matter does not appear in the Specification as accepted.