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US 2010/0247724 A1Published application
Use of modified wheat flour for reducing baking losses
AssigneeBayer CropScience AG
InventorsJens Pillings, Walid Banafa
Life of this patent
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Abstract
The present invention relates to the use of wheat flour for reducing baking losses. The wheat flour can comprise genetically or chemically phosphorylated starch.
Claims12
A method for reducing baking loss comprising baking a product comprising a wheat flour having a phosphate content of at least 2 μmol of C-6-P/g of starch without simultaneous use of baking agents which reduce baking losses.
Dependencies are inferred from the claim text.