PRODUCTION OF STABILIZED WHOLE GRAIN FLOUR

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...

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Bibliographische Detailangaben
Hauptverfasser:	ZIMERI, Jeanny, E, HAYNES, Lynn, C, MANNS, James, CASSONE, Domenico, LEVINE, Harry, Ira, GANNON, Diane, SLADE, Louise, HOWEY, Edward, D, ZHOU, Ning, MIHALOS, Mihaelos, N, EPPERSON, C., William, GABRIEL, Sarwat
Format:	Patent
Sprache:	eng ; fre ; ger
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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Beschreibung
Zusammenfassung:	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.