Baking specialty made from foodstuffs containing carbohydrates and proteins and process of making the same

Claim 1

THE WET PROCESS OF PRODUCING A WATER-SOLUBLE EDIBLE BAKING SPECIALITY CONTAINING DERIVATIES OF WHEAT FLOUR INCLUDING SUGARS AND ADAPTED TO BE ADDED IN THE AMOUNT ABOUT 2% TO LEAVENED GOODS AND TO BE DISPERSED COMPLETELY THROUGHOUT THE MASS OF DOUGH WHICH COMPRISES STIRRING ABOUT 100 TO ABOUT 400 PARTS BY WEIGHT OF A WHEAT FLOUR COMPOSED SUBSTANTIALLY COMPLETELY OF CARBOHYDRATES AND PROTEINS IN ABOUT 140 TO ABOUT 600 PARTS, RESPECTIVELY, BY WEIGHT OF WATER ACIDIFIED WITH ABOUT 2 TO ABOUT 8 PARTS BY WEIGH OF A SPECIALLY SELECTED WATER WHITE, NON-TOXIC, NON-OXIDIZING, NON-DISCOLORING AND IONIZABLE ACID OF THE NORGANIC GROUP CONSISTING OF HYDROCHLORIC ACID, SULFURIC ACID, AND PHOSPHORIC ACID TO FORM AN ACID WET MIXTURE, SAID WET MIXTURE CONTAINING AN AMOUNT OF WATER GREATER THAN THE AMOUNT OF WHEAT FLOUR; HEATING SAID WET MIXTURE IN A FIRST STAGE WITH LIVE STEAM AT A TEMPERATURE WITHIN THE RANGE OF ABOUT 220* F. TO ABOUT 250* F. TO STIR, MOISTEN AND HEAT SAID WET MIXTURE UNTIL THE SAME IS COVERED TO A THICKENED AND JELLED MASS; CONTINUING TO HEAT SAID THICKENED AND JELLED MASS IN A SECOND STAGE WITH SAID LIVE STEAM AT A TEMPERATURE WITHIN SAID RANGE UNTIL A SUDDEN CRITICAL AND VISIBLE BREAKDOWN OCCURS IN SAID THICKENED AND JELLED MASS; FURTHER HEATING SAID MASS IN A THIRD STAGE WITH SAID LIVE STEAM AT A TEMPERATURE WITHIN SAID RANGE BEYOND THE SAID CRITICAL BREAKDOWN POINT TO FORM A LIQUEFIED MASS OF ACID CHARACTER; TREATING SAID LIQUEFIED MASS WITH A CHEMICALLY PURE ALKALINE AGENT OF THE GROUP CONSISTING OF AMMONIUM, SODIUM, POTASSIUM, AND CALCIUM PRODUCTS CAPABLE OF PRODUCING ONLY NON-TOXIC, INERT AND NON-DELETERIOUS BYPRODUCTS TO NEUTRALIZE SUFFICIENT ACID IN SAID LIQUEFIED MASS TO BRING THE PH WITHIN A RANGE OF ABOUT 5 TO ABOUT 7: HOMOGENIZING THE THUS-TREATED LIQUEFIED MASS UNDER PRESSURE OF ABOUT 1,000 TO ABOUT 5,000 POUNDS TO PRODUCE A SUBSTANTIALLY UNIFORM MASS; AND SPRAY DRYING SAID HOMOGENIZED MASS AT A TEMPERATURE WITHIN THE RANGE OF ABOUT 300* F. TO ABOUT 600* F. TO PRODUCE A WHITISH OR CREAMY COLORED POWERED HAVING FLUFFINESS AND FINENESS AND CAPABLE OF BEING PACKED, SHIPPED, STORED, HANDLED, AND USED AS AN EDIBLE BAKING SPECIALITY IN THE MANUFACTURE OF LEAVENED BAKED GOODS INCLUDING BREAD, ROLLS, AND SWEET-DOUGH GOODS.