METHOD FOR PRODUCING STABILIZED WHOLE WHEAT FLOUR
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Abstract
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.
14 Citations
124 Claims
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1-97. -97. (canceled)
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98. A method for producing stabilized flour, the method comprising:
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treating the bran and germ of whole grains with a lipase inhibitor to inhibit lipase to obtain a stabilized flour having a free fatty acid content of less than about 4200 ppm when stored at 100°
F. for 30 days,wherein the concentration of the lipase inhibitor during treatment is at least about 0.8 molar, and the amount of the inhibitor during treatment is at least 0.1 moles of inhibitor per 100 lbs of whole grains. - View Dependent Claims (99, 100, 101, 102, 103, 104, 105, 106, 107, 108, 109, 110, 111, 112, 113, 114, 115, 116, 117, 118, 119, 120)
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121. A baked good comprising:
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stabilized whole grain flour, at least one sugar, at least one oil or fat, and a lipase inhibitor which stabilizes said whole grain flour, wherein the amount of the lipase inhibitor is at least 0.1 moles of inhibitor per 100 lbs. of stabilized whole grain flour, and the amount of the lipase inhibitor is from 1 mole to 5 moles of inhibitor per 100 lbs of stabilized whole grain flour, wherein the baked good has a free fatty acid content of less than about 4200 ppm, based upon the weight of the stabilized whole grain flour, when stored at 100°
F. for 30 days,wherein the baked good has positive sensory attributes of flavor and after taste which are increased compared to a control produced without stabilization treatment or using heat stabilization alone without a lipase inhibitor, by at least 3%, based upon sensory evaluation by an expert taste panel using a scale of 1 to 100 where a rating of 1 has the lowest intensity, and a rating of 100 has the highest intensity of the sensory attribute. - View Dependent Claims (122, 123, 124)
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Specification