METHOD TO INCREASE SHELF LIFE OF WHOLE GRAIN FLOUR AND PRODUCT

FIELD: food industry.SUBSTANCE: invention relates to grain-processing and bakery industry. Method of producing stabilized whole-grain flour involves processing of bran and germ with lipase inhibitor to get stabilized flour, having a free fatty acid content less than 4200 ppm during storage at temper...

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Hauptverfasser:	GANNON Diane L, ZHOU Ning, PRACEK Anthony, ZHAO Bin, DUFFIN Michael A, CASSONE Domenico R, ZIMERI Jeanny E, HANSEN Timothy S, WORFOLK Peter, MANNS James M, HAYNES Lynn C
Format:	Patent
Sprache:	eng ; rus
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:	FIELD: food industry.SUBSTANCE: invention relates to grain-processing and bakery industry. Method of producing stabilized whole-grain flour involves processing of bran and germ with lipase inhibitor to get stabilized flour, having a free fatty acid content less than 4200 ppm during storage at temperature 38 °C for 30 days. Lipase inhibitor concentration in the course of treatment is approximately 0.8 molar amount of inhibitor in the course of treatment makes at least 0.1 mol inhibitor on 100 pounds of whole grains.EFFECT: present method of producing ensures production of stabilized whole-grain flour with such, high baking properties stable during storage without foreign after-tastes, exhibiting excellent functionality at baking sponge cake.85 cl, 25 tbl, 12 dwg, 12 ex Изобретение относится к зерноперерабатывающей и хлебопекарной промышленности. Способ получения стабилизированной цельнозерновой муки, включает обработку отрубей и зародышей ингибитором липазы с получением стабилизированной муки, имеющей содержание свободных жирных кислот менее чем 4200 ppm при хранении при температуре 38˚С в течение 30 дней. Концентрация ингибитора липазы в ходе обработки составляет около 0,8 молярную и количество ингибитора в ходе обработки составляет мо меньшей мере 0,1 моль ингибитора на 100 фунтов цельных зерен. Предлагаемый способ получения обеспечивает получение стабилизированной цельнозерновой муки с высокими хлебопекарными свойствами, стойкую при хранении без посторонних привкусов, проявляющая превосходную функциональность при выпечке бисквита. 6 н. и 79 з.п. ф-лы, 25 табл., 12 ил., 12 пр.