STABILIZED WHOLE GRAIN FLOUR AND METHOD OF MAKING
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 secon...
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| creator | HAWLEY DERWIN G ZHOU NING HAYNES LYNN C ZHAO BIN HOWEY EDWARD D BRAMBLE DESIREE S CASSONE DOMENICO R GABRIEL SARWAT HANSEN TIMOTHY S CLEAVER WILLIAM H |
| description | 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. |
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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.</description><language>eng</language><subject>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</subject><creationdate>2014</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20140417&DB=EPODOC&CC=US&NR=2014106052A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20140417&DB=EPODOC&CC=US&NR=2014106052A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HAWLEY DERWIN G</creatorcontrib><creatorcontrib>ZHOU NING</creatorcontrib><creatorcontrib>HAYNES LYNN C</creatorcontrib><creatorcontrib>ZHAO BIN</creatorcontrib><creatorcontrib>HOWEY EDWARD D</creatorcontrib><creatorcontrib>BRAMBLE DESIREE S</creatorcontrib><creatorcontrib>CASSONE DOMENICO R</creatorcontrib><creatorcontrib>GABRIEL SARWAT</creatorcontrib><creatorcontrib>HANSEN TIMOTHY S</creatorcontrib><creatorcontrib>CLEAVER WILLIAM H</creatorcontrib><title>STABILIZED WHOLE GRAIN FLOUR AND METHOD OF MAKING</title><description>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.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2014</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDAMDnF08vTxjHJ1UQj38PdxVXAPcvT0U3Dz8Q8NUnD0c1HwdQ3x8HdR8HdT8HX09vRz52FgTUvMKU7lhdLcDMpuriHOHrqpBfnxqcUFicmpeakl8aHBRgaGJoYGZgamRo6GxsSpAgDM2CcZ</recordid><startdate>20140417</startdate><enddate>20140417</enddate><creator>HAWLEY DERWIN G</creator><creator>ZHOU NING</creator><creator>HAYNES LYNN C</creator><creator>ZHAO BIN</creator><creator>HOWEY EDWARD D</creator><creator>BRAMBLE DESIREE S</creator><creator>CASSONE DOMENICO R</creator><creator>GABRIEL SARWAT</creator><creator>HANSEN TIMOTHY S</creator><creator>CLEAVER WILLIAM H</creator><scope>EVB</scope></search><sort><creationdate>20140417</creationdate><title>STABILIZED WHOLE GRAIN FLOUR AND METHOD OF MAKING</title><author>HAWLEY DERWIN G ; ZHOU NING ; HAYNES LYNN C ; ZHAO BIN ; HOWEY EDWARD D ; BRAMBLE DESIREE S ; CASSONE DOMENICO R ; GABRIEL SARWAT ; HANSEN TIMOTHY S ; CLEAVER WILLIAM H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US2014106052A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2014</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>HAWLEY DERWIN G</creatorcontrib><creatorcontrib>ZHOU NING</creatorcontrib><creatorcontrib>HAYNES LYNN C</creatorcontrib><creatorcontrib>ZHAO BIN</creatorcontrib><creatorcontrib>HOWEY EDWARD D</creatorcontrib><creatorcontrib>BRAMBLE DESIREE S</creatorcontrib><creatorcontrib>CASSONE DOMENICO R</creatorcontrib><creatorcontrib>GABRIEL SARWAT</creatorcontrib><creatorcontrib>HANSEN TIMOTHY S</creatorcontrib><creatorcontrib>CLEAVER WILLIAM H</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HAWLEY DERWIN G</au><au>ZHOU NING</au><au>HAYNES LYNN C</au><au>ZHAO BIN</au><au>HOWEY EDWARD D</au><au>BRAMBLE DESIREE S</au><au>CASSONE DOMENICO R</au><au>GABRIEL SARWAT</au><au>HANSEN TIMOTHY S</au><au>CLEAVER WILLIAM H</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>STABILIZED WHOLE GRAIN FLOUR AND METHOD OF MAKING</title><date>2014-04-17</date><risdate>2014</risdate><abstract>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.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | STABILIZED WHOLE GRAIN FLOUR AND METHOD OF MAKING |
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