METHOD TO EXTEND WHOLE GRAIN FLOUR AND PRODUCT SHELF LIFE

A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment w...

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Hauptverfasser:	MANNS, JAMES M, ZHAO, BIN, ZIMERI, JEANNY E, ZHOU, NING, HAYNES, LYNN C, WORFOLK, PETER, CASSONE, DOMENICO R, GANNON, DIANE L, PRACEK, ANTHONY, HANSEN, TIMOTHY S, DUFFIN, MICHAEL A
Format:	Patent
Sprache:	eng ; fre
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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creator	MANNS, JAMES M ZHAO, BIN ZIMERI, JEANNY E ZHOU, NING HAYNES, LYNN C WORFOLK, PETER CASSONE, DOMENICO R GANNON, DIANE L PRACEK, ANTHONY HANSEN, TIMOTHY S DUFFIN, MICHAEL A
description	A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component. Selon la présente invention, une farine stabilisée, telle qu'une farine de blé complet, montrant une durée de conservation étonnamment supérieure et une fonctionnalité de cuisson en biscuit supérieure, peut être produite avec ou sans chauffage pour inhiber la lipase, par la soumission des grains complets ou d'une fraction ou d'un composant du son et du germe à un traitement avec un inhibiteur de la lipase, tel qu'un acide ou un extrait de thé vert. Le traitement avec l'inhibiteur de la lipase peut être réalisé au cours du tempérage des grains complets ou des baies ou pendant l'hydratation de la fraction ou du composant du son et du germe.
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Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component. Selon la présente invention, une farine stabilisée, telle qu'une farine de blé complet, montrant une durée de conservation étonnamment supérieure et une fonctionnalité de cuisson en biscuit supérieure, peut être produite avec ou sans chauffage pour inhiber la lipase, par la soumission des grains complets ou d'une fraction ou d'un composant du son et du germe à un traitement avec un inhibiteur de la lipase, tel qu'un acide ou un extrait de thé vert. 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Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component. Selon la présente invention, une farine stabilisée, telle qu'une farine de blé complet, montrant une durée de conservation étonnamment supérieure et une fonctionnalité de cuisson en biscuit supérieure, peut être produite avec ou sans chauffage pour inhiber la lipase, par la soumission des grains complets ou d'une fraction ou d'un composant du son et du germe à un traitement avec un inhibiteur de la lipase, tel qu'un acide ou un extrait de thé vert. 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Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component. Selon la présente invention, une farine stabilisée, telle qu'une farine de blé complet, montrant une durée de conservation étonnamment supérieure et une fonctionnalité de cuisson en biscuit supérieure, peut être produite avec ou sans chauffage pour inhiber la lipase, par la soumission des grains complets ou d'une fraction ou d'un composant du son et du germe à un traitement avec un inhibiteur de la lipase, tel qu'un acide ou un extrait de thé vert. Le traitement avec l'inhibiteur de la lipase peut être réalisé au cours du tempérage des grains complets ou des baies ou pendant l'hydratation de la fraction ou du composant du son et du germe.</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	METHOD TO EXTEND WHOLE GRAIN FLOUR AND PRODUCT SHELF LIFE
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