Glu-D1 wheat flour blends
AssigneeUnilever Patent Holdings B.V.
InventorsPeter I. Payne, Julie A. Seekings
Life of this patent
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Abstract
In the blending of wheat flour, the addition of flour from a Glu-D1 double mill wheat to reduce the viscoelastic properties of dough made from the flour blend. The flour can be hard-milling or soft-milling.
Claims8
A flour blend comprising a flour which has undesirably high viscoelastic properties and Glu-D1 double null wheat in an amount sufficient to lower the viscoelastic properties of dough made from the flour blend.
The method of reducing the viscoelastic properties of a flour which comprises blending with said flour, an amount of a Glu-D1 double null wheat in amount sufficient to reduce said viscoelastic properties.
Dependencies are inferred from the claim text.