TW201032153A - Systems and methods for selecting flour - Google Patents

Abstract

Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.

Description

201032153 VI. Description of the Invention: TECHNICAL FIELD OF THE INVENTION The present invention relates to the use of flour for the production of foods such as baked goods. In particular, the invention may be embodied in a method or system for selecting between treated flour and untreated noodles or for determining whether to treat flour. This application claims the benefit of priority to US Provisional Patent Application No. 61/050,091, filed on May 2, 2008. [Prior Art] The characteristics of the flour (e.g., wheat flour) can be modified by processing the flour. For example, the water absorption capacity of the flour can be modified by denaturation of the protein and modification of the starch of the flour. This modification can be achieved by heating the flour at a high temperature for a certain length of time. The heat-treated flour can absorb more water than it can absorb before heat treatment after heat treatment. Other methods of modifying the properties of the flour can be used. For example, the protein can be denatured and the starch of the flour can be modified by using ozone or radiation. However, the general aspect of the invention will be illustrated herein by focusing on the heat treatment of the flour. Those skilled in the art will recognize that the present invention can be used in situations where the flour is modified by means other than by the use of heat. Heat treated flour absorbs more water than unheated flour. Therefore, the formulation of products made from heat-treated flour is often different from the formulation of the same product made from unheated flour. For example, when a final volume of the final product is made, the amount of flour in the final product (e.g., frozen dough or baked bread) can be reduced by as much as 140203.doc 201032153 3.2% when using heat treated flour. Considering the recent increase in the price of unheated flour, this provides an important opportunity to reduce costs. The supply chain corresponding to flour and products produced from flour can contain many entities. Among these entities are wheat growers, boot/flour processors, baked product manufacturers, retailers/food services and end consumers. Processors are usually large suppliers of stolen goods, flour and other commodities used by product manufacturers. Processors often manage the storage of grains and flour and typically grind the grain into flour. In this document, we sometimes refer to the processor as a "supplier."

The product manufacturer by making the finished product shipped to the retailer or consumer (you, for example, fully baked bread) and/or can be more easily made into a defective product of the final product (eg, frozen dough) Add value. In this article, sometimes finished products and intermediate products are collectively referred to as “end products”. In this document I sometimes refer to the manufacturer as a customer's because it is usually for direct customers. ‘

The following is a description of the methods that can be used to select between several types of flour to maximize the profit of a commercial entity. One such method applies to one supplier and the other is applicable to a customer. SUMMARY OF THE INVENTION The present invention can be embodied as a method of selecting between heat treatment (four) and heat treatment. In one such method, -microprocessing|providing and stylizing to determine customer marginal differences ("CMD"). C is a measure of the difference between the use of unheated flour and the use of heat-treated flour. The CMD can be determined as follows: (4) Determine the cost of the flour without the hot shoulder 140203.doc •4- 201032153 ("(1) 卜其可状"^' where (3) is the cost per unit weight of unheated flour, and W f (b) determines the cost of treated flour (C2"), which can be equal to ctf X wtf 'where ctf is the cost per unit weight of processed flour, and wtf is The weight of treated flour per unit of final product; (4) the cost difference ("C3") of other components (eg, water, salt and other non-flour ingredients), which is equivalent to the use of unheated φ 胄 powder The cost of the non-flour component of the final product minus the cost of the non-flour component used to make the final product when using the treated flour; (4) the cost difference ("C4") that determines the processing cost is equal to The cost of manufacturing the final product of heat-treated flour minus the cost of producing the final product with treated flour; (e) Deciding CMD' which is equal to C1_C2+C3+C4. It should be noted that 'Cf and Ctf can contain many types This (including transportation costs). Regarding transportation costs, heat-treated flour generally has lower moisture than untreated flour, and therefore it is expected that heat-treated flour will cost less to transport. Once CMD is determined, it can be programmed to operate. The microprocessor decides, CMD. Then, a decision can be made as to whether the CMD is a positive number, and if the CMD system is positive-positive, an indication can be provided to indicate that the selection of the heat-treated flour is sensible. The microprocessor can be programmed and operated to determine if the CMD is a positive number. If unheated flour is currently being used and the indication uses heat treated flour, it may be prudent to reclamation at or above the _threshold value. This is due to the fact that it may be necessary to deduct the cost of switching from unheated flour to heat treated flour. 140203.doc 201032153 In this method, 'the expected value of processed flour per unit of final product can be made (w丄The decision of f) can be made by (4) predicting the change in absorption due to heat treatment and (b) scaling the w.f according to the change in absorption to provide Wtf. In addition, a decision can be made as to whether the CMD is a negative number, and if the CMD system is negative-negative, an indication can be provided to indicate that it is sensible to select the unheated flour. If the heat-treated flour is currently being used, and the indicator is Use of unheated flour' requires (10) at or above the critical value (ie, the absolute value of CMD at or above this threshold) may be cautious, as it may be necessary to deduct the heat treated flour to switch to unheated The cost of flour.

In a method according to the invention, an absorption change can be determined and used to predict the amount of flour change that would be achieved by heat treating the flour without heat treating the flour. The change in absorption can be determined by a microprocessor that is programmed to subtract the absorbed value of the unheated flour from the heat treated flour. The microprocessor can be programmed to determine the predicted absorption of the heat-treated flour by determining the absorption A, where A is: Q A = Ae-(Ae- where A = absorption A 〇 = initial absorption

Ae achieves maximum absorption under g flour without protein and protein content: 140203.doc -6 * 201032153

Ae=Ao+3.2632e°-0044r

Dr=reference decimal value, which increases absorption by 9〇0/〇 or a logarithmic cycle at 260°F for 27 minutes.

Tr=: reference temperature of 260°F T=25 0-33 heat treatment temperature between 0°F z=167°F and change the D value by 90% or the temperature required for a logarithmic cycle〇

The invention may also be embodied as a system for selecting between heat treated flour and unheated flour. One such system has a microprocessor that is programmed to determine the CMD. The microprocessor can be programmed to perform the methods outlined above. The system also includes an input device capable of receiving Cf, W, f., Ctf and/or w.tf. and providing the value to the microprocessor, and an output device capable of displaying when the signal is provided Select the instructions for heat treated flour. The microprocessor can also be programmed to predict W.t.f. in the manner outlined above. In addition, the microprocessor can be programmed to determine if the CMD is a negative two and is provided when the CMD is negative - indicating that the non-heat treatment signal should not be heat treated. In the system, the output device is capable of displaying an indication that the flour should not be heat treated when the non-heat treated signal is provided. If the rail is currently used to treat the flour, and the indication is to use unheated flour, then the coffee is required to be at or above the 7th threshold (ie, the absolute value of 'CMD is at or above the threshold). It is really heavy, because it may be necessary to deduct the cost of switching from heat-treated flour to unheated flour. The invention may also be embodied as a method of determining the heat treatment of the flour. In a method of 140203.doc 201032153, a microprocessor is provided and programmed to determine a customer marginal difference ("CMTD"). The CMTD is a measure of the difference between the customer's margins when using unheated flour and when using heat treated flour. The CMTD is available as follows: (4) Deciding an increase cost (%") equal to cf χ where Cf is the cost per unit weight of unheated flour' and W_f. is the weight of unheated flour per unit of final product, and Wtf The weight of the processed flour per unit of final product; (8) the cost of processing the flour ("C2"), which is equal to c, tf χ Wt f, where ctf is the cost of heat treatment per unit weight of flour, and Wtf. The treated product's processed flour weight; (c) determines the cost difference (C3) of the other components' which is equal to the cost of the non-flour component used to make the final product when using unheated flour minus the use of The cost of the non-flour component used to make the final product when processing flour; (4) the cost difference ("C4") of the cost of adding jade is equal to the manufacturing cost of producing the final product from unheated flour minus the treated flour The cost of producing the final product; (e) determines CMTD' which is equal to C1-C2+C3+C4. Once the CMTD is determined, the programmed microprocessor can be operated to determine the CMTD. Then, a decision can be made as to whether the CMTD is a positive number, and if the CMTD is determined to be a positive number, an indication can be provided to indicate that it is sensible to select the heat treated flour. The microprocessor can be programmed and operated to determine if the CMTD is a positive number. If unheated flour is currently being used and the indication uses heat treated flour, it may be prudent to require CMTD at or above a critical value, as it may be necessary to deduct the cost of switching from unheated flour to heat treated flour. . 140203.doc 201032153 In this method, a decision can be made regarding the expected weight (H) of the treated flour per unit of final product. This change can be determined by (4) predicting the change in absorption due to heat treatment and (b) adjusting the w.f. according to the change in absorption to provide W.t.f. The determination of a negative number can be made by using the method outlined above, and if the indication is to indicate that the selection has not been hot, in addition to making a negative CMTD for the CMTD, it is sensible to provide a flour.

The present invention can also be embodied as a method for determining whether or not to treat flour. One such system has a microprocessor that is programmed to determine the CMTD. The micro-instrument can be programmed to perform the method outlined in i. The system also includes: an input device capable of receiving Cf, W, f., C t f. and/or Wtf and providing the value to the microprocessor; and an output device sufficiently providing the signal Indicates the indication that the flour should be heat treated. ◎ The microprocessor can also be programmed to predict W丄炙 as outlined above. In addition, the microprocessor can be programmed to determine if the CMTD is a negative number and provide a non-thermal processing signal indicating that the flour should not be heat treated when the CMTD is negative. In the system, the output device is capable of displaying an indication that the flour should not be heat treated when the non-heat treatment signal is provided. [Embodiment] The present invention can be embodied as an example of selecting between two types of flours. 5, one type of flour can be a standard wheat flour that has not been heat treated, and another type of flour can be heat treated. Wheat flour. Although the invention is illustrated herein by characterizing the selection between heat treated and unheated, the invention may be applied more broadly. For example, the selection may be between flours having different protein contents, or between flour derived from a first particular type of wheat and flour derived from a second particular type of wheat. The invention may also be embodied in a system for performing the method. By way of example, the system can include a computer having a microprocessor that is programmed to determine between two types of flour. The invention is illustrated by two examples. The first example is a model that can be used by a supplier to determine whether or not the flour should be heat treated. The second example is a model that can be used by a customer (also known as a manufacturer) to determine whether a heat treated flour should be used to produce a product. Model for Suppliers If the supplier allows the customer to achieve savings that would not be achieved when the customer had not heat treated flour, then the supplier could benefit from heat treated flour. In order for the customer to choose to use (4) the processing secret, the customer uses the cost of the heat-treated flour to the cost of the customer using the unheated flour. A mathematical model has been generated by considering the following assumptions: 1 • The supplier will use this model to estimate its margin and set the price of the treated flour. The supplier will need to optimize the pot edge (profit) by providing heat-treated flour so that the customer (eg, _ or bread producer) has changed: :: after the flour has more than the customer is using ordinary flour The margins of the same or high margins. The price and quality of the final product after the heat-treated flour is changed to 2. The final price of the dough or bread is the same for the end user, regardless of the end user system - zero t The consumer of the food service organization. — Figure 1 is the key equation for the price of the following equation: The final product compensation = C.f· * W.f in prod. 4 M.cus.f. The final product made from ordinary flour C.other comp. pr〇d.f + c.cus.f. +

Item C.f. represents the cost per unit weight of unheated flour on a customer basis. Cf may be the sum of three components: (1) the cost of the supplier's raw material (eg, stolen goods) per unit weight of flour ("C.rm."); (2) the supplier processes the raw material into The cost per unit weight of flour not treated by heat-treated flour (mine grinding, transportation, storage, etc.) (“c.sup.f·”); A(3) supplier expects no heat treatment per unit weight The margin of profit (profit) ("M sup f."). The item "w.f. in prod·" indicates the weight of the final product made of unheated flour. Sometimes the item "W.f." replaces the longer term. Item C.other comp.f.” represents the cost of other components in the final product made from unheated flour. For example, the cost of salt, water or preservatives® Fc’euSif· represents the cost of converting the flour into a final product made from unheated flour. The item "M.cus.f." represents the customer margin (profit) that the customer expects to earn from the sale of the final product.第一(mentioned) The first false δ is consistent, we assume that regardless of the flour heat, 140203.doc 201032153 is: Final product price = (Ctf) * wtf in DiOd + C.cus.tf + M.cus.tf PC *〇ther Flour or unheated flour, the price of the final product should remain the same. Considering that, for heat-treated flour, the equation will change the cost of comp.pr〇dtf + treated flour (“ctf”) as the cost of heat-treated flour to the supplier based on the heat-treated flour per unit weight of the customer. . C t f. The value can be dependent on (1) the supplier is the raw material of the flour per unit weight ^ such as '(4) the cost of payment ("c.rm"); (2) the supplier processes the raw material into heat-treated flour "Milling, transporting, storing, etc." and paying the cost of each weight of flour ("c sup tf"); and (7) the margin of profit (4) earned by the supplier's weight per morning weight (4); Left, the supplier may have a M.sup.tf value different from M.sup.f. The item "C._erC〇mp.tf" represents the other components of the final Φ product made of heat-treated flour. Cost, for example, the cost of salt, water or preservatives is 0 eve... "The cost of heat-treated flour ("C.f'.t.") The value of the sample cn may include an estimate of the change from the use of untreated flour to the use of heat in the heat, and the assumption is that

30 will be provided according to the weight per unit. I For example, if you have to buy, clean or save the equipment with a camphor ball -

Ah ^ b . , , , processing mode moved to a heat treatment mode of operation 'The amortized cost of such actions can be included in (3) can be based on the mode of operation before switching back to producing unheated flour 140203.doc • 12· 201032153 The amount of heat-treated flour produced is expected to be used to implement this amortization. As noted above, the weight of heat treated flour ("W.t.f. in prod.") in many end products will be reduced by denaturation caused by heat treatment. This reduction in the amount of flour used to compensate a final product is expected to cost the heat treated flour per unit weight (C.t.f.) higher than the cost of the unheated flour (C.f.). Solve the above equation to get the following equation: M.cus.f = final product price - Cf * Wf in prod. - C.other comp· prod.f. - see C.cus.f. M.cus.tf=final product Price - (Ctf) * Wtf in prod. - C.other comp.prod. tf - C.cus.tf If: M.cus.f.<M.cus.tf (which can be rewritten as: 0 < M. Cus_t.f.- M.cus.f.), Bay|J A customer's change from heat-treated flour to heat-treated flour would make sense. If we define the customer marginal difference as AM.cus., using the above equation, we can mean: 0 < AM.cus. = M.cus.tf - M.cus.f. = Cf*Wf in Prod. + C.other comp, prod.f. + C.cus.f. - in prod. - C.other comp.prod.tf- • C.cust.tf It can be written as: • 0 < AM. Cus. = Cf*Wf - Ctf*Wtf + AC.other comp, prod.f/tf + AC.cus.f./tf· If the above conditions are true, it makes sense for the customer to switch to the treated flour supplied by the supplier. . This equation can be considered as a condition for a supplier to select the margin of the treated flour - if the conditions are correct, the customer will have a positive increase in its margin by changing to the treated flour provided by the supplier. If unheated flour is currently being used and the indicator is heat treated flour, 140203.doc •13· 201032153 requires CMD to be cautious at or above a critical value, as it may be necessary to deduct the switch from unheated flour. The cost of heat treated flour. After analyzing the situation based on the customer's point of view, let us analyze the situation based on the supplier's point of view. If: M.sup.tf*Wtf-M.sup.f.*W.f_>0, then changing to heat-treated flour can be beneficial to the supplier, where M.sup.tf and M.sup.f· It is based on the weight per unit. Here, we are looking to increase the margin of supply per unit of final product rather than per unit of flour, as we need to consider the higher margins obtained by selling heat-treated flour and the reduced demand for heat-treated flour. . As mentioned above, C.f. can be equal to C.rm. + C.sup.f.+M.sup.f. Therefore, the equation: final product price = Cf * Wf + C.other comp. prod.f + C.cus.f + M.cus.f., which can be rewritten as: Final product price = (C.rm· + C.sup .f· + M.sup.f.) * Wf + C.other comp, prod.f + C.cus.f + M.cus.f. As also mentioned above, Ctf can be equal to C.rm.+C. Sup.tf+M.sup.tf·. Therefore, the equation final product price = (Ctf) * Wtf + C.other comp.prod.tf + C.cust.tf + M.cus.tf can be rewritten as: Final product price = (C.rm· + C.sup .f. + M.sup.tf) * Wtf + C.other comp.prod.tf + C.cust.tf + M.cus.tf Solving these equations of M.sup.f. and M.sup.tf Draw: M.sup.f. * Wf = Price fin.prod. - (C.rm. + C.sup.f.) * Wf - C.other comp, prod.f. - C.cus.f. - M.cus.f. 140203.doc -14- 201032153 M.sup.tf * Wtf·=end product price-(C.rm. + C.sup.tf) * Wtf - C.other comp.prod.tf - C.cust.tf - M.cus.tf Therefore, the supplier prefers the above-mentioned criteria for heat-treated flour (0<Msup.tf*Wtf-Msup.f.*Wf) and expresses it as AM- Sup., the supplier will prefer to sell heat-treated flour if: β 0 < AM.sup. = (C.rm. + C.sup.f.) * Wf + C.other comp, prod. f. + C.cus.f. + M.cus.f. - (C.rm. + C.sup.tf) * Wtf - C.other comp.prod.tf.-C.cus.tf - M. Cus.tf can be rewritten as: 馨0 < AM.sup. = C.rm AW. + C.sup.f. * Wf - C.sup. T.f. * W.t.f. + AC.other comp. + AC.cus. + AM.cus. The symbol "A" indicates a variable between the use of unheated flour and the use of heat-treated flour. For example, the item AW.=W.f.-W.t.f. If we assume a slightly greater than zero, we can ignore AM.cus. to find out that the supplier will be interested in switching from unheated flour to heat treated flour. Xin When both AM.cus. and AM.sup. are greater than zero, it is meaningful for both the supplier and the customer to change from unheated flour to heat treated flour. ^ If neither AM.cus. nor AM.sup. is greater than zero, the supplier or customer will resist the change and substitute the preferred supply/use of unheated flour. All parameters in the model except the margin and flour cost (C.f.) are known and set. It is expected that the cost of ordinary flour (C.f.) will change over time. Customer Models Customers can have three modes of operation and assume that customers will try to minimize the cost of flour in the final product. The three modes of operation are: (1) use of ordinary (unheated) flours (7) purchase of heat-treated flour from a supplier, and (3) heat treatment of flour indoors. Here, the input parameters will be (4) the price of the unheated flour, (b) the price of the heat treated flour from the supplier, and (c) the cost of performing the heat treatment inward. Using these parameters, you can choose one of three operating modes based on the following model. Each of these models is based on the following assumptions: 1. The customer will use this model to make a choice between the three options and make an economic contribution to the indoor flour processing before the equipment investment. Decide. 2. The customer will choose the best option based on the maximum available margin. 3. The final product (dough/bread) price remains the same for retailers/food service/consumers after conversion from regular flour to heat treated flour. This first mode or operation can be represented by the following equation, which seeks to determine the final product price when using ordinary (unheat treated) flour: final product price = cf * wf in prod. + c 〇ther c() mp f + ecus f +m _ f _ where Cf is the unheated surface cost per unit weight paid by the customer to the supplier. Assume c.f. contains the raw material cost of the supplier, the supplier's processing cost and the margin of the supplier (profit). The term "W.f. in prod." means the weight of the flour in the final product made from unheated flour. Sometimes W.f. replaces a longer term. The item "C.other comp.f." represents the cost of other components in the final product made from unheated flour. 140203.doc -16- 201032153 eus’f.” represents the conversion of flour into a final product made from unheated flour < customer cost. Item * M.cus.f." represents the customer margin (profit) that the customer expects to earn. The first mode of operation can be represented by the following equation, which seeks to determine the final product price of the customer when purchasing the heat treated flour from the supplier: price one c.tf. *Wtf.in prod. + c.other _P.tf. + Ccusttf. +

Here, C.t.f. means the cost of the treated flour from a supplier and the weight of the treated flour in the final product. The customer cost of processing treated flour (C.cust.t.f.) includes the cost per unit weight of flour switched from heat treated flour to heat treated flour. This second mode of operation can be represented by the following equation, which seeks to determine the final product price of the customer when heat-treating the flour: , the final production price - (Cf + Cft) * Wtf in prod. + C.other eomp.tf + C. Cust.tf + M.cus.self tf Here, item c.f_ is the cost of ordinary flour from a supplier. C ft. is the cost of flour processing for a customer and may include: - the start-up cost of the flour processing line per unit of treated flour. This value can be calculated in a manner similar to the cost of conversion. - The cost of capital per unit of processed flour. If the estimated consumption of processed flour is relatively small, then the cost is extremely high. This is because capital investment will be spread over a small amount of flour. This means that in order for these calculations to be useful, a prediction of the expected demand for heat-treated flour during the depreciation time will be required and the cost of capital will be removed by the amount (similar to the previous model Ning Zhi 140203.doc • 17 - 201032153 cft estimate). Using the above equation, the decision between using heat treated flour from the supplier and using unheated flour from the supplier should be based on the following equation: 0 < M.cus.tf - M.cus.f. = cf * wf - ctf * Wtf + C.other comp.fC.other comp.tf. + C.cus.f - C.cus.tf It can be rewritten as: 0 < M.cus.tf - M.cus.f = Cf * Wf - C.tf. * Wtf + AC.other comp. + AC.cus· r If the marginal change is positive and the conditions are correct, it makes sense to switch from ordinary flour to treated flour from the supplier. It can only occur when the cost of ordinary flour is sufficient. To determine whether to purchase heat-treated flour from a supplier or heat-treat flour indoors, the following equation derived from the above equation can be used: 0 < M.cus.self tf - M.cus.f. = Cf * (Wf - Wtf) - CftC〇ther comp.f - C.other comp.tf + C.cus.f. - C.cus.tf It can be rewritten as: 〇< M.cus.self tf - M.cus.f. = Cf * △C.other comp. + AC.cus.f. If this condition is true, it is meaningful for the customer to use the treated flour and perform the process himself. According to the statement at paragraph 0030, we know that it makes sense to use treated flour from suppliers when 〇<Mcus• is established. According to the paragraphs in 〇〇5〇, we know that it is meaningful to use treated flour that has been processed by the customer when 0 < M.CUS.self t.f. is established. There may be situations in which it is meaningful to treat flour using 140203.doc -18· 201032153. In these cases, the customer has a choice between processing the flour himself and purchasing the treated flour from the supplier. If the following 〇<Ctf-Cft-Cf is established, it is meaningful for the customer to handle the flour himself. Although the embodiments of the invention have been described herein, the invention is not limited to such embodiments. For example, not only can the invention be practiced to determine what type of flour should be used and another option is that the invention can be used to determine which type of flour would be preferred. In this way, both types of flour can be produced by a supplier of Φ or by a customer, but the degree of change is made by the information obtained by using the equation. It has been noted above that the heat-treated flour can absorb more water than it can absorb before heat treatment after heat treatment. Therefore, the formulation of a product made from heat-treated flour is often different from the formulation of the same product made from unheated flour. For example, when a volume of final product is made, the amount of flour in the final product can be reduced by about 3.2% when using heat treated flour. It should be clear from the above discussion that the reduction in flour used in the production of a final product in a formulation will affect the decision as to whether or not to heat treat. Thus, the ability to quantify the absorption growth obtained by heat treatment will help determine whether to use heat treated or unheated flour. We have found that a single set of kinetic parameters, together with the same initial absorbance, is sufficient to produce good predictive values for absorption growth that can be obtained by heat-treating the flour. For example, we have found that for flours made of hard wheat with a protein content between 9% and 14%, the following equation can be used to predict absorption after heat treatment: 140203.doc -19- 201032153 A = Ae-(Ae- where A = absorption eight. = initial absorption

Ae = maximum absorption achieved under a given temperature and protein content of flour:

Ae=A0 + 3.2632e0 0044r

Dr = reference decimal value, which is 27 minutes at 26 以 to increase absorption by 90% or a logarithmic cycle

Reference temperature of Tr = 26 〇 °F The heat treatment temperature between T-25 〇 _330 F is z = 167 °F and the temperature value required to change the D value by 90% or a logarithmic cycle. Once the predicted absorbance of the treated flour is determined, a scale factor can be used to determine the amount of flour that will be needed in the final product when using the treated flour. For example, if the predicted absorption A of the heat-treated flour is 5% higher than the absorption of the unheated flour, it is predicted that the weight of the treated flour required to produce a final product will be greater than the use of unheated flour to produce a final product. The weight of the desired flour is 5% less. Since the weight of the treated flour required to produce a final product is known, it is possible to determine whether a treated or unheated flour should be used via the method outlined above. So far, we have focused on increasing the absorption of flour in the ultimate goal to make the use of less flour for the production of heat treatment. Heat treatment of flour can have other reasons. Another reason for heat-treating flour may be to increase the other performance parameters (i.e., stability) of the lower egg 140203.doc -20- 201032153 white flour. Thus, for example, if a company is using an expensive flour with a protein content of 13%, the company may find that by heat treating the 13% flour to utilize less flour or to incorporate a heat-treated one with a lower protein A relatively inexpensive flour content (e.g., 12%) is more advantageous. If a heat-treated lower protein flour is used, the target will only be heat treated to the extent that it absorbs the absorption of the untreated higher protein flour, which can increase by as much as 6%. For example

One unheated protein flour can have a 65% absorption, while an untreated 12% protein flour has only a 59% absorption. Interestingly, stability has been increased to a level acceptable to a bakery, as the desired absorption has been achieved on the treated lower protein flour. ’

Similarly, so far, we have discussed the heat treatment that occurs at the temperature at which the protein denatured flour is upgraded. Regulations and/or good commercial reimbursement may order heat treatment of flour for other reasons. (4) S ′ can increase the temperature of the flour to a number of reasons below its occurrence. . For example, to kill certain organic organisms (for example, sand = can be raised back to the flour temperature. If the flour will be subjected to this heat treatment, then the cost increase with the heat treatment phase M for the purpose of denaturation is determined by the second heat-treated flour. The cost should be used when the flour is not heat treated. The figure schematically depicts the system according to the invention. The method according to the invention can be programmed by a computer 2 to have a 9"), - 8 The device (in _ note: two = recorded as (in the figure 襌杞 襌杞 Α)) and an output device is 〇"). The input device can be a keyboard, or a soft screen 140203.doc -21 - 201032153 type input device, so that the user can perform pure micro processing ^ need or help determine Cf, Wf, ctf and CMD / or Wt f and other values and thereby provide this value to the microprocessor. The output device can be a monitor configured to provide an indication of the selected heat treated flour in providing a heat treated message display. The microprocessor can also be programmed to predict W.t.f. as outlined above. In addition, the microprocessor can be programmed to determine if the CMD is a negative number and provide a non-heat treatment signal indicating that the flour should not be heat treated when the CMD is negative. In the system, the output device is capable of displaying an indication that the flour should not be heat treated when the non-heat treated signal is provided. Figure 6 can also be used to illustrate another system in accordance with the present invention. The invention can also be embodied as a computer having a microprocessor (denoted "μΡ" in Figure 6) that is programmed to determine the CMTD for the purpose of determining whether or not to heat the flour. This system can be used by a customer to decide whether to heat the flour indoors. The system can also include an input device (labeled I in Figure 6) and an output device (labeled "〇" in Figure 6). The input device and/or output device can be similar to those described above. The microprocessor can also be programmed to predict W.t.f. as outlined above. In addition, the microprocessor can be programmed to determine if the CMTD is a negative number and provide a non-thermal processing signal indicating that the flour should not be heat treated when the CMTD is negative. In the system, the output device is capable of displaying an indication that the flour should not be heat treated when the non-heat treatment signal is provided. It has been noted above that other methods than heat treatment can be used to denature the flour 140203.doc •22· 201032153. Therefore, the decisions identified herein can be broadly referred to as a method of denaturation of flour between "treated flour" and "untreated flour" without excluding heat treatment. Although the present invention has been described with reference to a particular embodiment, it is to be understood that the invention may be made without departing from the spirit and scope of the invention. Therefore, the invention is considered to be limited only by the scope of the accompanying claims and the appended claims. ^ [Circular Simple Description] For a more complete understanding of the nature and objectives of the present invention, reference should be made to the accompanying drawings and the above. Briefly, the drawings are: Figure 1 is a keyword defining certain abbreviations; Figure 2 is a flow chart showing the steps of a method consistent with the supplier model of the present invention; A flowchart of a method consistent with the client model of the present invention; • FIG. 4 is a flow chart showing the steps of a method consistent with the supplier model of the present invention; FIG. 5 is a diagram illustrating the present invention. A flowchart of the steps of the method consistent with the customer model; and Figure 6 is a schematic illustration of a system in accordance with the present invention. [Main component symbol description] 1 Input device 〇 Output device μΡ Microprocessor 140203.doc -23-

Claims (1)

201032153 VII. The scope of application for patents: 1. One of the steps below the process of selecting between the treated flour and the untreated method, including: the choice of the flour, CMD") to provide a stylized decision - customer marginal differences ( A microprocessor, the CMD is implemented by the microprocessor to: (a) determine the cost of untreated flour (" Cf x Wf·, where cf is the weight per unit of weight, 4 times the amount of untreated flour, and Wf is the weight of untreated flour per unit of final product; (b) determines the cost of treated flour ("C2"), which is equal to ctf X Wtf' where Ctf is the cost per unit weight of treated flour, and Wtf is the weight of treated flour per unit of final product; (c) determining the cost difference of other components ( "C3"), which is equal to the cost of the non-flour component used to make the final product when using untreated flour minus the cost of the non-flour component used to make the final product when using the treated flour (d) determine the cost difference in processing costs ("c4"), which is equal to the manufacturing cost of producing the final product from untreated flour minus the cost of producing the final product from treated flour; (e) Deciding on the CMD' It is equal to C1-C2+C3+C4; operating the programmed microprocessor to determine the CMD; determining whether the CMD is a positive number; 140203.doc 201032153 if the CMD is a positive number, 2. method The CMD line which whether a positive number, based on whether the CMD - a positive number positive number. [, then indicate the selection of treated flour. It causes the microprocessor to be programmed to determine and determine whether the CMD is programmed to cause the microprocessor to be programmed by operating the microprocessor to make a decision on the number of inputs. To complete the instructions to select the treated flour. 3. The method of claim 1, the step comprising: (a) predicting, by processing, the method of claim 1, which further causes an absorption change, and (b) adjusting the Wf according to the absorption change to provide Wtf Determine the weight (Wtf) of the treated flour per unit of final product. 5) The method of claim 4, wherein the absorption change is determined by a microprocessor that is programmed to subtract the absorbed value of the unheated flour from the predicted absorption value of the heat-treated flour, and the microprocessor Stylized to determine the predicted absorption value of the heat-treated flour by determining the absorption A, where A is: A = Ae-{Ae~Ajl〇^〇(rr-T,z)i where A=absorption A 〇 = initial absorption Ae = maximum absorption reached under a given temperature and protein content of flour 140203.doc 201032153 Receive: Ae = A0 + 3.2632e0MHT ... decimal value, which is at 26. Add 90% or a logarithmic cycle to increase the Tr=; 260°F reference temperature T=25〇_33 (the heat treatment temperature between rF 2=167 F and change the D value by 9g degree. According to the method of claim 1, the further steps include: determining whether the CMD is a negative number; 7 if a negative number indicates that the untreated flour is selected. The program is stylized to not select untreated flour at the temple, i Ιέ π π β micro-processing n to operate in the fun powder a by operating the C, the CMD system a negative number refers to 8. flour to complete the indication Select the treated flour. The option to deal with a method of determining whether to treat the flour, including: providing - programmed (... CMTD, 疋 customer marginal processing differences) microprocessor, (10) TD system, micro-virtual... The following steps are used to determine: Bamboo, the wrong one by the microprocessor - increase the cost ("〇") 'is equal to this, and cf is the unprocessed flour per unit weight of the final product untreated The weight of the flour; 't>f• is the final production of 3 per morning The weight of S flour is 140203.doc 201032153 (b) The cost of processing flour ("C2") is determined, which is equal to Ctf χ Wtf, where Ctf is the cost per unit weight of the flour, and Wtf is the final per unit The weight of the treated flour of the product; (c) the cost difference of the other components ("C3"), which is equal to the cost of the non-flour group injury used to make the final product when using untreated flour minus The cost of the non-flour component used to make the final product when using the processed flour; (d) the cost difference ("C4") of the processing cost, which is equal to the manufacturing cost of producing the final product from untreated flour. The cost of producing the final product with treated flour; (e) determining the CMTD 'which is equal to C1-C2+C3+C4; operating the programmed microprocessor to determine the CMTD; determining whether the CMTD is a positive number If the CMTD is a positive number, it indicates that the treated flour is selected. 9. The method of claim 8 wherein the microprocessor is programmed to determine whether the CMTDs are positive-positive and is determined by operating the microprocessor to make a decision as to whether the CMTD is positive-positive Whether it is a positive number. 10. The method of claim 8, wherein the microprocessor is programmed to indicate that the processed flour is selected when the CMTD system is positive, and by operating the device to indicate selection when the CMTD system is positive The treated flour is processed to complete the indication to select the treated flour. 11. The method of claim 8, wherein the method further comprises determining the absorption change caused by the process 140203.doc 201032153 by the process and (b) adjusting the wf according to the absorption change to provide the Wtf to determine the final product per unit. The weight of the treated flour (Wtf). 12. The method of claim 9, wherein the absorption change is determined by a microprocessor that is programmed to subtract the absorbed absorption of the heat-treated flour from the predicted absorption value of the heat-treated flour, and the microprocessor is Stylized to determine the predicted absorption of the heat-treated flour by determining the absorption A, where A is: Λ = Αβ-{Αβ-Α0)\Ιτ^ί. where Α = absorption △ 〇 = initial absorption at The maximum absorption achieved under a given temperature and protein content: ❹ Ae = A + 3.2632e00044r Dr = reference decimal value, which is 27 minutes at 26 〇F to increase the absorption, add 90% or a logarithmic cycle Tr=260°F reference temperature • T=250-33 (heat treatment temperature between rF = and change the D value by 9. % or - logarithmic cycle required to determine whether the CMTD is _ negative; The method of item 8 includes the following steps: 140203.doc 201032153 If the CMTD is a negative number, it indicates the selection of untreated flour. 14. A system for selecting between treated flour and untreated flour Which includes: a micro processing , which is programmed to determine a customer marginal difference ("CMD"), which is determined by the microprocessor by: (a) determining the cost of untreated flour ("ci"), which is equal to Cf· X Wf·, where C is the cost per unit weight of untreated flour, and Wf is the weight of untreated flour per unit of final product; (b) determines the cost of treated flour (“c2”) , which is equal to ctfx Wtf, where Ctf is the cost per unit weight of treated flour, and Wtf is the weight of treated flour per unit of final product; (c) determines the cost difference of other components ("C3"), Equivalent to the cost of the non-flour component used to make the final product when using untreated flour minus the cost of the non-flour component used to make the final product when using the treated flour; (d) Determining processing Cost difference ("C4"), which is equal to the manufacturing cost of producing the final product from untreated flour minus the cost of producing the final product from treated flour; (e) Deciding the CMD, which is equal to C1 _C2 + C3 + C4; (f) Determine whether the CMD is a positive number; (g) When determining a positive number of the CMD system, provide a signal indicating that the flour is processed by 140203.doc * 6 - 201032153; an input device' It is capable of receiving the value required by the microprocessor to determine the Cmd; the output device 'is capable of displaying an indication of the selected processed flour when the signal is provided. 15. The system of claim 14, further comprising: (a) predicting an absorption change due to processing and (b) scaling the wf according to the absorption change to <t, Wtf to determine each unit final The weight of the processed flour (Wtf) of the product. 16. The system of claim 15 wherein the absorption change is determined by the microprocessor and the microprocessor is programmed to subtract the absorbed absorption of the unheated flour from the predicted absorption of the heat treated flour. And the microprocessor is programmed to determine the predicted absorption of the heat-treated flour by determining the absorption A, where A is: where Α = absorption Α〇 = initial absorption Ae at both temperature and protein content Maximum absorption achieved under flour: Ae=A0 + 3.2632e0M44T Dr reference decimal value, which is a minute at 26 yesterday to increase absorption by 90% or a logarithmic cycle 140203.doc 201032153 Tr=26〇°F reference temperature T= The heat treatment temperature between 250_330 °F is z = 167 °F and the D value is changed by 90% or - degree. The temperature required for a logarithmic cycle. 17. The system of claim 14, wherein the microprocessor is programmed to determine whether the CMD is a negative-negative ^ when the CMD is negative - indicating the selection of untreated flour The flour signal is processed. 18. The system of two items 17, wherein the output device is capable of displaying an indication of the selection of untreated flour when providing the unprocessed flour signal. 19. A system for determining whether to treat flour, comprising: The microprocessor 'is programmed to determine the customer marginal processing difference (CMTD)), which is determined by the microprocessor: (4) Decide on an additional cost ("C1"), which is equal to cf χ(Μ_ Wtf·) 'The Rf is the cost per unit weight of untreated flour, and Wf is the weight of untreated flour per unit of final product' and wtf is the processed amount per unit of final product; (8) Decide The cost of processing flour ("C2"), which is equal to ctf X ^•, where ctf is the cost per unit weight of the flour and Wtf is the weight of the treated flour per unit of final product; (4) determining the cost of other components Difference ("C3"), which is equal to the cost of the non-flour group J40203.doc * 8 - 201032153 used to make the final product when using untreated flour minus the use of treated flour The cost of the non-flour component used to make the final product; (the cost difference (r C4) that determines the processing cost, which is equal to the manufacturing cost of producing the final product from untreated flour minus the treated flour) The cost of producing the final product; (e) determining the CMTD, which is equal to C1-C2 + C3 + C4; an input device capable of receiving the value required by the microprocessor to determine the CMTD; an output device An indication of the selection of processed flour is provided when the signal is provided. 20. The system of claim 19, further comprising: (a) predicting an absorption change due to the treatment by (a) and (b) scaling the change according to the absorption Wf determines the weight (Wtf) of the treated flour per unit of final product by providing Wtf. 21. The method of claim 20, wherein the absorbing change is determined by the microprocessor and the microprocessor is programmed to subtract the absorbed absorption of the unheated flour from the predicted absorption of the heat treated flour, And the microprocessor is programmed to determine the predicted absorption value of the heat-treated flour by determining the absorption A, where A is: DAQ{Tr~T/z) A = Ae-(Ae-Ao)\0 Where A = absorption eight. = initial absorption U0203.doc -9· 201032153 Ae=maximum absorption achieved under a given temperature and protein content flour: = Λ + 3.2632^°°4471 Dr=reference decimal value, which is 27 minutes at 260°F Increase the absorption by 90% or a logarithmic cycle Tr = 260 °F reference temperature T = 25 0-33 0T between the heat treatment temperature z = l 67 °F and change the D value by 90% or a logarithmic cycle The temperature changes. 22. The system of claim 19, wherein the microprocessor is programmed to determine whether the CMTD is a negative number and provides an unprocessed flour signal indicative of untreated flour when the CMTD is negative. 23. The system of claim 22, wherein the output device is capable of displaying an indication of the selection of untreated flour when the untreated flour signal is provided. 140203.doc 10