METHOD TO EXTEND WHOLE GRAIN FLOUR AND PRODUCT SHELF LIFE

A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment w...

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Hauptverfasser:	MANNS, JAMES M, ZHAO, BIN, ZIMERI, JEANNY E, ZHOU, NING, HAYNES, LYNN C, PRACEK, ANTHON, WORFOLK, PETER, CASSONE, DOMENICO R, GANNON, DIANE L, HANSEN, TIMOTHY S, DUFFIN, MICHAEL A
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING CHEMICAL RIPENING OF FRUIT OR VEGETABLES CRUSHING, PULVERISING, OR DISINTEGRATING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PERFORMING OPERATIONS PREPARATORY TREATMENT OF GRAIN FOR MILLING PREPARING GRAIN FOR MILLING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THESURFACE THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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creator	MANNS, JAMES M ZHAO, BIN ZIMERI, JEANNY E ZHOU, NING HAYNES, LYNN C PRACEK, ANTHON WORFOLK, PETER CASSONE, DOMENICO R GANNON, DIANE L HANSEN, TIMOTHY S DUFFIN, MICHAEL A
description	A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.
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Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.</description><language>eng ; fre</language><subject>BAKERY PRODUCTS ; BAKING ; CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; CRUSHING, PULVERISING, OR DISINTEGRATING ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PERFORMING OPERATIONS ; PREPARATORY TREATMENT OF GRAIN FOR MILLING ; PREPARING GRAIN FOR MILLING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THESURFACE ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TRANSPORTING ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2012</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20121018&DB=EPODOC&CC=CA&NR=2833045A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20121018&DB=EPODOC&CC=CA&NR=2833045A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MANNS, JAMES M</creatorcontrib><creatorcontrib>ZHAO, BIN</creatorcontrib><creatorcontrib>ZIMERI, JEANNY E</creatorcontrib><creatorcontrib>ZHOU, NING</creatorcontrib><creatorcontrib>HAYNES, LYNN C</creatorcontrib><creatorcontrib>PRACEK, ANTHON</creatorcontrib><creatorcontrib>WORFOLK, PETER</creatorcontrib><creatorcontrib>CASSONE, DOMENICO R</creatorcontrib><creatorcontrib>GANNON, DIANE L</creatorcontrib><creatorcontrib>HANSEN, TIMOTHY S</creatorcontrib><creatorcontrib>DUFFIN, MICHAEL A</creatorcontrib><title>METHOD TO EXTEND WHOLE GRAIN FLOUR AND PRODUCT SHELF LIFE</title><description>A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>CRUSHING, PULVERISING, OR DISINTEGRATING</subject><subject>EDIBLE DOUGHS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PERFORMING OPERATIONS</subject><subject>PREPARATORY TREATMENT OF GRAIN FOR MILLING</subject><subject>PREPARING GRAIN FOR MILLING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THESURFACE</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TRANSPORTING</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2012</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLD0dQ3x8HdRCPFXcI0IcfVzUQj38PdxVXAPcvT0U3Dz8Q8NUnAEigYE-buEOocoBHu4-rgp-Hi6ufIwsKYl5hSn8kJpbgYFN9cQZw_d1IL8-NTigsTk1LzUknhnRyMLY2MDE1NHQ2MilAAAGCwn4g</recordid><startdate>20121018</startdate><enddate>20121018</enddate><creator>MANNS, JAMES M</creator><creator>ZHAO, BIN</creator><creator>ZIMERI, JEANNY E</creator><creator>ZHOU, NING</creator><creator>HAYNES, LYNN C</creator><creator>PRACEK, ANTHON</creator><creator>WORFOLK, PETER</creator><creator>CASSONE, DOMENICO R</creator><creator>GANNON, DIANE L</creator><creator>HANSEN, TIMOTHY S</creator><creator>DUFFIN, MICHAEL A</creator><scope>EVB</scope></search><sort><creationdate>20121018</creationdate><title>METHOD TO EXTEND WHOLE GRAIN FLOUR AND PRODUCT SHELF LIFE</title><author>MANNS, JAMES M ; 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Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.</abstract><oa>free_for_read</oa></addata></record>
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subjects	BAKERY PRODUCTS BAKING CHEMICAL RIPENING OF FRUIT OR VEGETABLES CRUSHING, PULVERISING, OR DISINTEGRATING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PERFORMING OPERATIONS PREPARATORY TREATMENT OF GRAIN FOR MILLING PREPARING GRAIN FOR MILLING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THESURFACE THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
title	METHOD TO EXTEND WHOLE GRAIN FLOUR AND PRODUCT SHELF LIFE
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