METHOD OF PREPARING HIGHLY DISPERSIBLE WHOLE GRAIN FLOUR

A METHOD OF PREPARING A HIGHLY DISPERSIBLE WHOLE GRAIN FLOUR BY HYDROLYZING, MILLING AND AGGLOMERATING GRAIN FLOUR. HIGHLY DISPERSIBLE HYDROLYZED WHOLE GRAIN FLOURS MADE IN ACCORDANCE WITH THE PRESENT INVENTION INCLUDE AN ENZYME THAT HYDROLYZES THE WHOLE GRAIN FLOUR WHILE MAINTAINING THE INTEGRITY O...

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Hauptverfasser:	CHATEL, ROBERT E, CHUNG, YONGSOO, FRENCH, JUSTIN, A, CARDER, GARY
Format:	Patent
Sprache:	eng
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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Zusammenfassung:	A METHOD OF PREPARING A HIGHLY DISPERSIBLE WHOLE GRAIN FLOUR BY HYDROLYZING, MILLING AND AGGLOMERATING GRAIN FLOUR. HIGHLY DISPERSIBLE HYDROLYZED WHOLE GRAIN FLOURS MADE IN ACCORDANCE WITH THE PRESENT INVENTION INCLUDE AN ENZYME THAT HYDROLYZES THE WHOLE GRAIN FLOUR WHILE MAINTAINING THE INTEGRITY OF THE WHOLE GRAIN THROUGHOUT PROCESSING. THE WHOLE GRAIN FLOURS OF THE PRESENT INVENTION ARE HIGHLY DISPERSIBLE IN LIQUID AND SEMI-SOLID MEDIA.