Method of preparing highly dispersible whole grain flour with an increased avenanthramide content

A method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour. The present invention relates generally to a method for preparing a hig...

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Bibliographische Detailangaben
Hauptverfasser:	CARDER GARY D, O'SHEA MARIANNE, FRENCH JUSTIN A, CHATEL ROBERT E, Y.CHENG, VAN KLIKEN BERNADUS JAN-WILLEM, CHU YI-FANG
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES 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 method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour. The present invention relates generally to a method for preparing a highly dispersible, otherwise referred to as 'soluble ' whole grain flour. More specifically, the present invention relates to methods of making highly dispersible oat flour with an increased avenanthramide content.