METHOD FOR PRODUCING A STABILIZED FLOUR USING A LIPASE INHIBITOR

A method for producing a stabilized flour which includes the use of lipase inhibitor. The lipase inhibitor is absorbed by the bran and germ component during treatment and is retained in the bran and germ component in the stabilized whole grain flour. Une méthode de production d'une farine stabi...

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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:	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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