PRODUCTION OF STABILIZED WHOLE GRAIN FLOUR AND PRODUCTS THEREOF
First Claim
1. A method for making a stabilized whole grain flour comprising:
- a. subjecting a coarse fraction comprising bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch, the amount of bran being at least about 50% by weight, based upon the weight of the coarse fraction,b. stabilizing the coarse fraction by heating the coarse fraction to substantially reduce the lipase activity of the coarse fraction, andc. combining the stabilized coarse fraction with a fine fraction comprising endosperm to obtain a stabilized whole grain flour.
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0 Petitions
Accused Products
Abstract
A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.
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Citations
68 Claims
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1. A method for making a stabilized whole grain flour comprising:
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a. subjecting a coarse fraction comprising bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch, the amount of bran being at least about 50% by weight, based upon the weight of the coarse fraction, b. stabilizing the coarse fraction by heating the coarse fraction to substantially reduce the lipase activity of the coarse fraction, and c. combining the stabilized coarse fraction with a fine fraction comprising endosperm to obtain a stabilized whole grain flour. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 57, 58, 66)
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20. A method for making a stabilized whole grain flour comprising:
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a. comminuting whole cereal grains to obtain ground whole cereal grains, b. subjecting the ground cereal grains to a separation operation to obtain a coarse fraction comprising bran, germ, and starch, and a fine fraction comprising endosperm, said coarse fraction having a bran content of at least about 50% by weight, based upon the weight of the coarse fraction, c. grinding the coarse fraction to obtain a ground fraction having a particle size distribution of at least about 40% by weight having a particle size of greater than or equal to 149 microns, and less than or equal to about 35% by weight having a particle size greater than or equal to 500 microns, d. stabilizing the ground fraction by heating to reduce the lipase activity to less than about 3 micromole butyrate free acid formed per hour per 0.1 gram of the stabilized ground fraction, while avoiding an acrylamide content of greater than about 150 ppb, based upon the weight of the stabilized ground fraction, and e. combining the fine fraction with the stabilized ground fraction to obtain a stabilized whole grain flour with a lipase activity of less than about 1.5 micromole butyrate free acid formed per hour per 0.1 gram of the stabilized whole grain flour and an acrylamide content of less than about 45 ppb, based upon the weight of the stabilized whole grain flour.
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21. A method for making a stabilized bran component comprising:
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a. subjecting a coarse fraction comprising bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch, the amount of bran being at least about 50% by weight, based upon the weight of the coarse fraction, and b. stabilizing the coarse fraction by heating the coarse fraction to substantially reduce the lipase activity of the coarse fraction, the stabilized, ground coarse fraction having a particle size distribution of at least about 40% by weight of the fraction having a particle size of at least 149 microns, and less than or equal to about 35% by weight having a particle size greater than or equal to 500 microns. - View Dependent Claims (22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 63, 64, 65)
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34. A stabilized bran component comprising a ground or milled, heat-treated coarse fraction comprising bran, germ and starch, the amount of bran being at least about 50% by weight, based upon the weight of the coarse fraction, the stabilized, ground coarse fraction having:
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a. a particle size distribution of at least about 40% by weight of the fraction having a particle size of at least 149 microns, and less than or equal to about 35% by weight having a particle size greater than or equal to 500 microns, b. a lipase activity of less than about 3 micromole butyrate free acid formed per hour per 0.1 gram of the stabilized bran component, c. an acrylamide content less than or equal to about 150 ppb, based upon the weight of the stabilized bran component, d. a starch melting enthalpy of greater than about 4 J/g, based upon the weight of starch in the stabilized ground coarse fraction, as measured by differential scanning calorimetry (DSC), at a peak temperature of from about 65°
C. to about 70°
C., ande. a sodium carbonate-water solvent retention capacity (SRC sodium carbonate) of less than about 200%. - View Dependent Claims (35, 36, 37, 48, 67, 68)
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- 38. A stabilized whole grain flour comprising bran, germ and endosperm, wherein only a portion of the endosperm is subjected to heat stabilization and at least a substantial portion of the bran and germ is subjected to stabilization by heating, the stabilized whole grain flour having a particle size distribution of less than about 10% by weight on a No. 35 (500 micron) U.S. Standard Sieve.
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43. A stabilized whole grain flour comprising bran, germ and endosperm, the stabilized whole grain flour having:
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a. a lipase activity of less than about 1.5 micromole butyrate free acid formed per hour per 0.1 gram of the stabilized whole grain flour, b. an acrylamide content less than about 45 ppb, based upon the weight of stabilized whole grain flour, and c. a particle size distribution of less than about 10% by weight on a No. 35 (500 micron) U.S. Standard Sieve, and less than about 70% by weight through a No. 100 (149 micron) U.S. Standard Sieve. - View Dependent Claims (44, 45, 46, 47, 49, 50, 51, 52, 53, 54, 55, 56, 61, 62)
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Specification