PRODUCCION DE HARINA ESTABILIZADA DE GRANO ENTERO Y PRODUCTOS DE LA MISMA

La presente invencion trata de procesos para hacer harinas de grano entero y componentes o ingredientes de salvado para hacer harinas de grano entero que presentan baja ranciedad y una mayor vida util. La presente invencion tmabien trata de productos alimenticios, tales como allimentos horneados de...

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Bibliographische Detailangaben
Hauptverfasser:	GANNON, DIANE, MIHALOS, MIHAELOS, EPPERSON, C. WILLIAM, LEVINE, HARRY IRA, GABRIEL, SARWAT, CASSONE, DOMENICO, ZIMERI, JEANNY E, ZHOU, NING, HAYNES, LYNN C, MANNS, JAMES, HOWEY, EDWARD D, SLADE, LOUISE
Format:	Patent
Sprache:	spa
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	La presente invencion trata de procesos para hacer harinas de grano entero y componentes o ingredientes de salvado para hacer harinas de grano entero que presentan baja ranciedad y una mayor vida util. La presente invencion tmabien trata de productos alimenticios, tales como allimentos horneados de las mencioandas harinas estabilizadas y componentes estabilizados de salvado. A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.