PROCESS FOR THE PRODUCTION OF MASA FLOUR AND DOUGH
This invention is directed to a continuous process for the production of flour and dough using ground corn kernels where before grinding the hull and tip cap are removed from the corn kernels which ground corn produces an endosperm/germ flour. The endosperm/germ flour then is moisturized and cooked...
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| creator | BRUBACHER, EDWARD, J XU, ANSUI GAITO, PABLO |
| description | This invention is directed to a continuous process for the production of flour and dough using ground corn kernels where before grinding the hull and tip cap are removed from the corn kernels which ground corn produces an endosperm/germ flour. The endosperm/germ flour then is moisturized and cooked with direct and indirect heat to gelatinize about 10 to about 50 weight percent of the starch in the flour. |
| format | Patent |
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The endosperm/germ flour then is moisturized and cooked with direct and indirect heat to gelatinize about 10 to about 50 weight percent of the starch in the flour.</description><edition>7</edition><language>eng ; fre ; ger</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2004</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20040128&DB=EPODOC&CC=EP&NR=1383387A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20040128&DB=EPODOC&CC=EP&NR=1383387A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BRUBACHER, EDWARD, J</creatorcontrib><creatorcontrib>XU, ANSUI</creatorcontrib><creatorcontrib>GAITO, PABLO</creatorcontrib><title>PROCESS FOR THE PRODUCTION OF MASA FLOUR AND DOUGH</title><description>This invention is directed to a continuous process for the production of flour and dough using ground corn kernels where before grinding the hull and tip cap are removed from the corn kernels which ground corn produces an endosperm/germ flour. The endosperm/germ flour then is moisturized and cooked with direct and indirect heat to gelatinize about 10 to about 50 weight percent of the starch in the flour.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2004</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDAKCPJ3dg0OVnDzD1II8XBVAPJdQp1DPP39FPzdFHwdgx0V3Hz8Q4MUHP1cFFz8Q909eBhY0xJzilN5oTQ3g4Kba4izh25qQX58anFBYnJqXmpJvGuAobGFsbGFuaOhMRFKABiqJjo</recordid><startdate>20040128</startdate><enddate>20040128</enddate><creator>BRUBACHER, EDWARD, J</creator><creator>XU, ANSUI</creator><creator>GAITO, PABLO</creator><scope>EVB</scope></search><sort><creationdate>20040128</creationdate><title>PROCESS FOR THE PRODUCTION OF MASA FLOUR AND DOUGH</title><author>BRUBACHER, EDWARD, J ; XU, ANSUI ; GAITO, PABLO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP1383387A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2004</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>BRUBACHER, EDWARD, J</creatorcontrib><creatorcontrib>XU, ANSUI</creatorcontrib><creatorcontrib>GAITO, PABLO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BRUBACHER, EDWARD, J</au><au>XU, ANSUI</au><au>GAITO, PABLO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PROCESS FOR THE PRODUCTION OF MASA FLOUR AND DOUGH</title><date>2004-01-28</date><risdate>2004</risdate><abstract>This invention is directed to a continuous process for the production of flour and dough using ground corn kernels where before grinding the hull and tip cap are removed from the corn kernels which ground corn produces an endosperm/germ flour. The endosperm/germ flour then is moisturized and cooked with direct and indirect heat to gelatinize about 10 to about 50 weight percent of the starch in the flour.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | PROCESS FOR THE PRODUCTION OF MASA FLOUR AND DOUGH |
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