HARINA DE GRANO INTEGRAL ESTABILIZADA Y METODO DE FABRICACION

REFERIDO A UN METODO PARA LA PRODUCCION DE HARINA DE GRANO INTEGRAL ESTABILIZADA QUE COMPRENDE: A) MOLER GRANOS INTEGRALES PARA OBTENER UNA FRACCION DE ENDOSPERMO, UNA FRACCION DE SALVADO Y GERMEN FINO CON BAJO CONTENIDO EN CENIZA Y UNA FRACCION DE SALVADO Y GERMEN GRUESA; B) TRITURAR DICHA FRACCION...

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Hauptverfasser:	DERRICK, DESIREE S, ZHAO, BIN, CASSONE, DOMINIC R, GABRIEL, SARWAT, CLEAVER, WILLIAM H, HAWLEY, DERWIN G, ZHOU, NING, HAYNES, LYNN C, HOWEY, EDWARD D, HANSEN, TIMOTHY S
Format:	Patent
Sprache:	spa
Schlagworte:	BAKERY PRODUCTS BAKING CRUSHING, PULVERISING, OR DISINTEGRATING CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MILLING GRAIN PERFORMING OPERATIONS PREPARATORY TREATMENT OF GRAIN FOR MILLING PREPARING GRAIN FOR MILLING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THESURFACE 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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Zusammenfassung:	REFERIDO A UN METODO PARA LA PRODUCCION DE HARINA DE GRANO INTEGRAL ESTABILIZADA QUE COMPRENDE: A) MOLER GRANOS INTEGRALES PARA OBTENER UNA FRACCION DE ENDOSPERMO, UNA FRACCION DE SALVADO Y GERMEN FINO CON BAJO CONTENIDO EN CENIZA Y UNA FRACCION DE SALVADO Y GERMEN GRUESA; B) TRITURAR DICHA FRACCION DE SALVADO Y GERMEN GRUESA SIN DANAR SUSTANCIALMENTE EL ALMIDON DE LA FRACCION DE SALVADO Y GERMEN GRUESA ; C) ESTABILIZAR DICHA FRACCION DE SALVADO Y GERMEN FINA CON BAJO CONTENIDO EN CENIZA Y DICHA FRACCION DE SALVADO Y GERMEN GRUESA TRITURADA, PARA OBTENER UNA FRACCION DE SALVADO Y GERMEN FINA ESTABILIZADA; Y D) COMBINAR DICHA FRACCION DE SALVADO Y GERMEN FINA ESTABLIZADA CON DICHA FRACCION DE ENDOSPERMO PARA OBTENER UNA HARINA DE GRANO INTEGRAL ESTABILIZADA. DICHA HARINA TIENE UN TAMANO DE PARTICULA FINO Y PRESENTAN BUENA FUNCIONALIDAD DE HORNEADO. Stabilized whole grain flours having a fine particle size and which exhibit good baking functionality are produced with high throughput using two bran and germ fractions and an endosperm fraction. One bran and germ fraction is a coarse fraction which is subjected to two stage grinding, but the second bran and germ fraction is a low ash, fine bran and germ fraction which is sufficiently fine so that it does not need to be subjected to grinding thereby reducing starch damage and increasing production with reduced grinding equipment load. Portions of the coarse bran and germ fraction which are ground in the first grinding stage to a sufficient fineness are separated out and not subjected to additional grinding further reducing starch damage and increasing production. The bran and germ fractions may be combined, subjected to stabilization, and combined with the endosperm fraction to obtain a stabilized whole grain flour.