Patents Assigned to Campden & Chorleywood Food Research Association
  • Modified flour
    Patent number: 5560953
    Abstract: The invention relates to a method for improving the baking properties of flour, which comprises treating the flour with an acylating reagent. This makes the flour particularly suitable for use in the baking of high-ratio cakes.
    Type: Grant
    Filed: May 31, 1995
    Date of Patent: October 1, 1996
    Assignee: Campden & Chorleywood Food Research Association
    Inventors: Philip Greenwell, Christopher J. Brock