https://patents.google.com/patent/US7041329B2/en
Inventor: Sajid Khan
https://www.facebook.com/sajid.khan.33046736
French brioches were made with fast cooking flour. At a temperature of 370 degrees F. it took 17 minutes to bake. The same made with regular flour at the same temperature took 37 minutes to bake. Again corn biscuits were made with fast cooking corn flour. At a temperature of 375 degrees F. it took 12 minutes to bake. Corn biscuits made with conventional corn flour at the same temperature took 22 minutes to bake. Wheaten bread was made with fast cooking bread flour. At a temperature of 425 degrees F. it took 18 minutes to bake. With regular bread flour at the same temperature it took 35 minutes. In all three cases the flavor was much better. Also there was no carmalization of the outter shell when cooked with fast cooking flour in all three cases.
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