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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