METHOD FOR PRODUCING A STABILIZED FLOUR USING A LIPASE INHIBITOR

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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Bibliographische Detailangaben
Hauptverfasser:	MANNS, JAMES M, ZHAO, BIN, ZIMERI, JEANNY E, ZHOU, NING, HAYNES, LYNN C, WORFOLK, PETER, CASSONE, DOMENICO R, GANNON, DIANE L, PRACEK, ANTHONY, HANSEN, TIMOTHY S, DUFFIN, MICHAEL A
Format:	Patent
Sprache:	eng ; fre
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:	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. Une méthode de production d'une farine stabilisée comprend l'utilisation d'un inhibiteur de lipase. L'inhibiteur de lipase est absorbé par le son et le germe pendant le traitement et est retenu dans le son et le germe dans la farine de grains entiers stabilisée.