Method of processing oats to achieve oats with an increased avenanthramide content

Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.

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Bibliographische Detailangaben
Hauptverfasser:	CHATEL, ROBERT E, CARDER, GARY D, CHU, YI-FANG, FRENCH, JUSTIN A, CHUNG, YONGSOO, VAN KLINKEN, BERNARDUS JAN-WILLEM, O'SHEA, MARIANNE, LAY MA, URSULA VANESA
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.