STABILIZED WHOLE GRAIN FLOUR AND METHOD OF MAKING

Stabilized whole grain flours having a fine particle size and which exhibit good baking functionality are produced with high throughput using two bran and germ fractions and an endosperm fraction. One bran and germ fraction is a coarse fraction which is subjected to two stage grinding, but the secon...

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Bibliographische Detailangaben
Hauptverfasser:	ZHAO, BIN, GABRIEL, SARWAT, CLEAVER, WILLIAM H, HAWLEY, DERWIN G, ZHOU, NING, HAYNES, LYNN C, CASSONE, DOMENICO R, HOWEY, EDWARD D, BRAMBLE, DESIREE S, HANSEN, TIMOTHY S
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING CRUSHING, PULVERISING, OR DISINTEGRATING CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MILLING GRAIN PERFORMING OPERATIONS PREPARATORY TREATMENT OF GRAIN FOR MILLING PREPARING GRAIN FOR MILLING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THESURFACE 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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