STABILIZED WHOLE GRAIN FLOUR AND METHOD OF MAKING

• US 20140106052A1
• Filed: 02/24/2012
• Published: 04/17/2014
• Est. Priority Date: 02/24/2011
• Status: Abandoned Application

• Current Assignee: Intercontinental Great Brands LLC (Mondelez International, Inc.)
• Original Assignee: Intercontinental Great Brands LLC (Mondelez International, Inc.)
• Inventors: Haynes, Lynn C., Zhou, Ning, Zhao, Bin, Hansen, Timothy S., Cassone, Domenico R., Hawley, Derwin G., Howey, Edward D., Cleaver, William H., Bramble, Desiree S., Gabriel, Sarwat
• Application Number:
  US13/985,712
• Publication Number:
  US 20140106052A1
• Time in Patent Office: Days
• US Class Current: 426/556
• CPC Class Codes: A21D 13/02 Products made from whole meal; Products containing bran or rough-ground grain
• CPC Class Codes: A21D 6/003 Heat treatment
• CPC Class Codes: A23L 7/115 Cereal fibre products, e.g. bran, husk
• CPC Class Codes: A23L 7/197 Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196 preservation A23B9/00
• CPC Class Codes: B02C 23/08 Separating or sorting of material, associated with crushing or disintegrating B02C23/18 takes precedence ; beater mills combined with sifting devices B02C13/13, B02C13/14; for tumbling mills B02C17/1835
• CPC Class Codes: B02C 9/04 Systems or sequences of operations; Plant

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.

Claims

1. A method for the production of stabilized whole grain flour comprising:

a) milling whole grains to obtain an endosperm fraction, a low ash fine bran and genii fraction, and a coarse bran and germ fraction,

b) grinding said coarse bran and germ fraction without substantially damaging starch of the coarse bran and germ fraction to obtain a ground coarse bran and germ fraction,

c) stabilizing said low ash fine bran and germ fraction and said ground coarse bran and germ fraction, to obtain a stabilized fine bran and germ fraction, and

d) combining said stabilized fine bran and germ fraction with said endosperm fraction to obtain a stabilized whole grain flour having a particle size distribution of 0% by weight on a No. 35 (500 micron) U.S. Standard Sieve, and less than or equal to about 20% by weight on a No. 70 (210 micron) U.S, Standard Sieve, wherein said low ash fine bran and germ fraction is from 3% by weight to 15% by weight and is not ground thereby reducing starch damage and increasing production efficiency.

2. A method as claimed in claim 1 wherein said endosperm fraction is from 60% by weight to 75% by weight, said low ash fine bran and genii fraction is from 3% by weight to 15% by weight, and said coarse bran and germ fraction is from 10% by weight to 37% by weight, said weight percentages being based upon the total weight of said endosperm fraction, said low ash fine bran and germ fraction and said coarse bran and germ fraction, and said weight percentages add up to 100% by weight.

3. A method as claimed in claim 1 wherein said endosperm fraction comprises from 85% by weight to 95% by weight starch, said low ash fine bran and germ fraction comprises from 10% by weight to 50% by weight starch, and said coarse bran and germ fraction comprises from 10% by weight to 40% by weight starch, and said low ash fine bran and germ fraction has a fine particle size distribution substantially the same as the particle size distribution of the endosperm fraction.

4. A method as claimed in claim 1 wherein said endosperm fraction has a particle size distribution of at least about 65% by weight having a particle size of less than or equal to 149 microns, and less than or equal to 5% by weight having a particle size of greater than 250 microns, said low ash fine bran and germ fraction has a particle size distribution of at least 65% by weight having a particle size of less than or equal to 149 microns, and less than or equal to 10% by weight having a particle size of greater than 250 microns, and said coarse bran and germ fraction has a particle size distribution of at least 75% by weight having a particle size of greater than or equal to 500 microns, less than or equal to 5% by weight having a particle size of less than 149 microns, and 15% by weight to 25% by weight having a particle size of less than 500 microns but greater than or equal to 149 microns.

5. A method as claimed in claim 1, wherein said step of grinding said coarse bran and germ fraction farther comprises the step of obtaining a first ground coarse bran and germ fraction and a second ground coarse bran and germ fraction.

6. A method as claimed in claim 5, wherein said low ash fine bran and germ fraction, said first ground coarse bran and germ fraction and said second ground coarse bran and germ fraction are combined to obtain a combined fine bran and germ fraction.

7. A method as claimed in claim 6 wherein said combined fine bran and germ fraction has a particle size distribution of at least 75% by weight having a particle size of less than or equal to 149 microns, and less than or equal to 15% by weight having a particle size of greater than 250 microns.

8. A method as claimed in claim 1 wherein said milling of the whole grains comprises subjecting the whole grains to a plurality of breaking operations, rolling operations, and sifting operations to obtain said endosperm fraction, low ash fine bran and germ fraction, and coarse bran and germ fraction.

9. A method as claimed in claim 8, wherein said plurality of breaking operations include the use of dull corrugations to reduce starch damage during the breaking operations and to attain a larger particle size distribution for said fractions.

10. A method as claimed in claim 1 Wherein said endosperm fraction is hydrated to obtain a moisture content of from 10% by weight to 14.5% by weight, based upon the weight of said endosperm fraction, wherein said hydrated endosperm fraction is combined after cooling with said stabilized fine bran and germ fraction to obtain the stabilized whole grain flour.

11. A method as claimed in claim 10 wherein said endosperm fraction is cooled to a temperature of less than about 90°

F. to obtain a cooled endosperm fraction prior to combining with said stabilized fine bran and germ fraction.

12. A method as claimed in claim 11 wherein said stabilized fine bran and germ fraction is cooled to a temperature of less than about 90°

F. prior to combining with said. cooled endosperm fraction.

13. A method as claimed in claim 1 wherein said low ash fine bran and germ fraction and said ground coarse bran and germ fraction are hydrated prior to stabilization.

14. A method as claimed in claim 1 wherein said low ash fine bran and germ fraction and said ground coarse bran and germ fraction are hydrated to a moisture content of 10% by weight to 20% by weight.

15. A method as claimed in claim 1 wherein the stabilized whole grain flour has a moisture content of 10% by weight to 14.5% by weight, based upon the weight of the stabilized whole grain flour.

16. A method as claimed in claim 1 wherein stabilizing of said low ash fine bran and germ fraction and said ground coarse bran and germ fraction to obtain a stabilized fine bran and germ fraction reduces the lipase activity to less than about 250 units/g/hour, of the stabilized fine bran and germ fraction, where a unit is the number of micromoles (˜

tm) of 4-methylumbelliferyl heptanonate (4-MUH) hydrolyzed per hour per gram of stabilized fine bran and germ fraction.

17. A method as claimed in claim 1 wherein stabilizing of said low ash fine bran and germ fraction and said ground coarse bran and germ fraction avoids an acrylamide content of greater than about 150 ppb, based upon the weight of said stabilized fine bran and germ fraction, wherein the stabilization comprises heating at a temperature of from about 100°

C. to about 140°

C.

18. A method as claimed in claim 1 wherein said stabilized fine bran and germ fraction has a sodium carbonate-water solvent retention capacity (SRC sodium carbonate) of less than about 200%, and the stabilized whole grain flour has a sodium carbonate-water solvent retention capacity (SRC sodium carbonate) of less than about 90%, a free fatty acid content of less than about 10% by weight of total flour lipids at three months or less than about 3,000 ppm, based upon the weight of the stabilized whole grain flour, and a hexanal content of less than about 10 ppm after 1 month accelerated storage at 95°

C., based upon the weight of the stabilized whole grain flour.

19. A method for producing a stabilized whole grain flour without substantially damaging starch comprising:

a) milling whole grains to obtain an endosperm fraction, a low ash fine bran and germ fraction which is not subjected to further particle size reduction, and a coarse bran and germ fraction which is subjected to further particle size reduction,

b) grinding said coarse bran and germ fraction using a two stage grinding process, wherein a first grinding stage comprises particle-to-particle collisions and a second grinding stage comprises grinding by mechanical size reduction and wherein particles finer than a first particle fineness are not subjected to said second grinding stage, to produce a ground coarse bran and germ fraction,

c) stabilizing said ground coarse bran and germ fraction and said low ash fine bran and germ fraction, to obtain a stabilized fine bran and germ fraction which has a sodium carbonate-water solvent retention capacity of less than 200%, and

d) combining said stabilized fine bran and germ fraction with said endosperm fraction to obtain a stabilized whole grain flour which has a sodium carbonate-water solvent retention capacity of less than 90% and a hexanal content of less than about 10 ppm after 1 month accelerated storage at 95°

C., based upon the weight of the stabilized whole grain flour.

20. A method as claimed in claim 19 wherein said first grinding stage comprises grinding the coarse fraction in a gap mill, wherein a gap mill recycle loop is not employed, and wherein said second grinding stage comprises grinding in a universal mill.

21. A method as claimed in claim 19 wherein said stabilized fine bran and germ fraction has a particle size distribution of 0% by weight on a No. 35 (500 micron) U.S. Standard Sieve, and less than or equal to about 20% by weight on a No. 70 (210 micron) U.S. Standard Sieve, and the stabilized whole grain flour has a particle size distribution of 0% by weight on a No. 35 (500 micron) U.S. Standard Sieve, and less than or equal to about 20% by weight on a No. 70 (210 micron) U.S. Standard Sieve.

22. A method for increasing the production of a stabilized bran component without substantially damaging starch comprising:

a) milling whole grains to obtain an endosperm fraction, a low ash fine bran and germ fraction which is not subjected to further particle size reduction, and a coarse bran and germ fraction which is subjected to further particle size reduction,

b) grinding said coarse bran and germ fraction to obtain a first ground coarse bran and germ fraction and a second ground coarse bran and germ fraction, wherein grinding of said coarse bran and germ fraction to obtain said second ground coarse fraction. comprises a first grinding stage and a second grinding stage, said first grinding stage comprising grinding by particle-to-particle collisions, and said second grinding stage comprising grinding by mechanical size reduction, said first grinding stage producing both said first ground coarse bran and germ fraction, and a first stage ground coarse fraction, wherein said first stage ground coarse fraction is subjected to said second grinding stage to obtain said second ground coarse fraction, and said first ground coarse fraction is not subjected to said second grinding stage,

c) combining said low ash bran and germ fraction, said first ground coarse bran and germ fraction, and said second ground coarse bran and germ fraction to obtain a combined fine bran and germ fraction, and

d) stabilizing said combined fine bran and germ fraction to obtain a stabilized combined fine bran and germ fraction.

23. A method as claimed in claim 22 wherein said first grinding stage comprises grinding the coarse fraction in a pair of gap mills arranged in parallel with each other and in series with a third gap mill, wherein a gap mill recycle loop is not employed from any of the three gap mills, and wherein said second grinding stage comprises grinding said first stage ground coarse fraction in a universal mill to obtain said second ground coarse fraction.

24. A method as claimed in claim 22 wherein said stabilized combined fine bran and germ fraction has a particle size distribution of 0% by weight on a No. 35 (500 micron) U.S. Standard Sieve, and less than or equal to about 20% by weight on a No. 70 (210 micron) U.S. Standard Sieve.

25. A stabilized whole grain flour comprising bran, germ and endosperm, the stabilized whole grain flour having:

a. a lipase activity of less than 250 units/g/hour of the stabilized whole grain flour, where a unit is the number of micromoles (jam) of 4-methylumbelliferyl heptanonate (4-MUH) hydrolyzed per hour per gram of stabilized whole grain flour,

b. an acrylamide content less than 45 ppb, based upon the weight of stabilized whole grain flour,

c. a sodium carbonate-water solvent retention capacity (SRC sodium carbonate) of less than 90%,

d. a free fatty acid content of less than 10% by weight of total flour lipids at three months or less than 3,000 ppm, based upon the weight of the stabilized whole grain flour, and

e. a hexanal content of less than 10 ppm after 1 month accelerated storage at 95°

C., based upon the weight of the stabilized whole grain flour, and a particle size distribution of 0% by weight on a No. 35 (500 micron) U.S. Standard Sieve, and less than or equal to about 10% by weight on a No. 70 (210 micron) U.S. Standard Sieve.

26. A stabilized whole grain flour as claimed in claim 25 having a particle size distribution of at least 85% by weight through a No. 100 (149 micron) U.S. Standard Sieve, and less than or equal to 5% by weight greater than 250 microns.

27. A stabilized whole grain flour as claimed in claim 25 which is a whole grain wheat flour.

28. A food product comprising a stabilized whole grain wheat flour as claimed in claim 25.

29. A farinaceous food product comprising a stabilized whole grain wheat flour of claim 25.

30. A biscuit product comprising a stabilized whole grain wheat flour of claim 25.

31. A food product selected from the group consisting of bakery products and snack foods, wherein he food product includes a stabilized whole grain wheat flour of claim 25.

32. A food product as claimed in claim 31 wherein the food product is a bakery product selected from the group consisting of cookies, crackers, pizza crusts, pie crusts, breads, bagels, pretzels, brownies, muffins, waffles, pastries, cakes, quickbreads, sweet rolls, donuts, fruit and grain bars, tortillas, and parbaked bakery products.

33. A food product as claimed in claim 31 wherein the food product is selected from the group consisting of cookies, crackers, and cereal crunch bars.

34. A food product as claimed in claim 33 wherein the food product is a cookie which has a cookie spread of at least 30% of the original prebaked dough diameter, as measured according to the AACC 10-53 bench-top method.

35. A stabilized bran component comprising bran, germ and starch, the amount of bran being at least 50% by weight, and the amount of starch being from 1.0% by weight to 40% by weight, based upon the weight of the stabilized bran component, the stabilized bran component having:

a. a particle size distribution of less than or equal to 15% by weight on a No. 35 (500 micron) U.S. Standard Sieve, and greater than or equal to 75% by weight less than or equal to 149 microns,

b. a lipase activity of less than 250 units/Whour of the stabilized bran component, where a unit is the number of micromoles (˜

tm) of 4-methylumbelliferyl heptanonate (4-MUH) hydrolyzed per hour per gram of stabilized bran component,

c. an acrylamide content less than or equal to 150 ppb, based upon the weight of the stabilized bran component,

d. a starch melting enthalpy of greater than 2 J/g, based upon the weight of the stabilized ground coarse fraction, as measured by differential scanning calorimetry (DSC), at a peak temperature of from 60°

C. to 65°

C., and

e. a sodium carbonate-water solvent retention capacity (SRC sodium carbonate) of less than 200%.

36. A stabilized bran component as claimed in claim 35 wherein the stabilized bran component is a stabilized wheat bran component.

37. A food product comprising a stabilized bran component as claimed in claim 35.

38. A method for producing stabilized whole grain flour including endosperm, bran and germ, without substantially damaging starch comprising:

a) milling whole grains to obtain an endosperm fraction, a low ash fine bran and germ fraction and a coarse bran and germ fraction having a residue of endosperm,

b) grinding said coarse bran and germ fraction including said endosperm residue in an amount of 5-10% of the endosperm in the whole grains, to minimize starch damage and produce a ground coarse bran and germ fraction,

c) hydrating said ground coarse bran and germ fraction and said low ash fine bran and germ fraction to a moisture content of 10% to 20% by weight, based upon the weight of the fraction,

d) subjecting up to 10% of said endosperm residue from said ground coarse bran and germ fraction to stabilization to avoid starch gelatinization, and

e) subjecting 80-100% of the bran and germ to stabilization to reduce lipase and lipxoygenase activity, to produce a stabilized whole grain flour which has a sodium carbonate-water solvent retention capacity of less than 90% and a hexarial content of less than about 10 ppm after 1 month accelerated storage at 95°

C., based upon the weight of the stabilized whole grain flour.

39. A method for the production of stabilized whole grain flour comprising:

a) milling whole grains to obtain an endosperm fraction, a low ash fine bran and germ fraction, and a coarse bran and germ fraction,

b) grinding said coarse bran and germ fraction without substantially damaging starch of said coarse bran and germ fraction to obtain a ground coarse bran and germ fraction,

(c) hydrating said endosperm fraction to obtain a moisture content of from 10% to 14.5% by weight, based upon the weight of said endosperm fraction,

(d) hydrating said ground coarse bran and germ fraction to obtain a moisture content of from 10% to 20% by weight, based up on the weight of said ground coarse bran and germ fraction;

e) stabilizing said low ash fine bran and germ fraction and said ground coarse bran and germ fraction, to obtain a stabilized combined fine bran and germ fraction, and

f) combining said stabilized fine bran and germ fraction with said endosperm fraction to obtain a stabilized whole grain flour with reduced starch damage.

40. A method for the production of stabilized whole grain flour comprising:

a) milling whole grains to obtain an endosperm fraction, a low ash fine bran and germ fraction, and a coarse bran and germ fraction,

b) grinding said coarse bran and germ fraction using a two-stage grinding process, wherein a first grinding stage comprises grinding by particle-to-particle collisions and a second grinding stage comprises grinding by mechanical size reduction, wherein particles of a first particle fineness are sorted during or after said first grinding stage and not subjected to said second grinding stage, to create a ground coarse bran and germ fraction with reduced starch damage,

d) stabilizing said low ash fine bran and germ fraction and said ground coarse bran and germ fraction, to obtain a stabilized combined fine bran and germ fraction, and

e) combining said stabilized combined fine bran and germ fraction with said endosperm fraction to obtain a stabilized whole grain flour with reduced starch damage.

41. A method as claimed in claim 40 wherein said first grinding stage produces both a first ground coarse bran and germ fraction, and a first stage ground coarse fraction wherein said first stage ground coarse fraction has a particle size coarser than said first particle fineness and is subjected to said second grinding stage to obtain said second ground coarse fraction, and said first ground coarse fraction having a first particle fineness is not subjected to said second grinding stage.

42. A method as claimed in claim 41, wherein said first stage ground coarse fraction having a particle size distribution of 30% to 60% by weight having a particle size of greater than or equal to 500 microns, less than or equal to 10% by weight having a particle size of less than 149 microns, and 30% to 70% by weight having a particle size of less than 500 microns but greater than or equal to 149 microns.

43. A method as claimed in claim 41 wherein the amount of said first ground coarse bran and germ fraction is from 85% by weight to 97% by weight, and the amount of said first stage ground coarse fraction is from 3% by weight to 15% by weight, said percentages being based upon the weight of said coarse bran and germ fraction.

44. A method as claimed in claim 41 wherein said coarse bran and germ fraction is ground to obtain said first ground coarse bran and germ fraction having a particle size distribution of at least 75% by weight having a particle size of less than or equal to 149 microns, and less than or equal to 15% by weight having a particle size of greater than 250 microns, and said

second ground coarse bran and germ fraction having a particle size distribution of at least 60% by weight having a particle size of less than or equal to 149 microns, less than or equal to 25% by weight having a particle size of greater than 250 microns, and up to 25% by weight having a particle size greater than 149 microns but less than or equal to 250 microns.

45. A method as claimed in claim 40 wherein said first grinding stage comprises grinding the coarse bran and germ fraction in a gap mill and wherein said second grinding stage comprises grinding said first stage ground coarse fraction in a universal mill to obtain said second ground coarse fraction.

46. A method as claimed in claim 45 wherein said output from said universal mill is sifted to obtain said second ground coarse fraction stream and a recycle stream for recycling larger particles back to said gap mill for further grinding.

47. A method as claimed in claim 40, further comprising the step of tempering the whole grain prior to milling.

48. A method of milling bran and germ from whole grain, comprising:

a) milling a low ash fine bran and germ fraction, and a coarse bran and germ fraction,

b) grinding said coarse bran and germ fraction without substantially damaging starch of said coarse bran and germ fraction to obtain a ground coarse bran and germ fraction,

(c) hydrating said ground coarse bran and germ fraction to obtain a moisture content of from 10% to 20% by weight, based up on the weight of said ground coarse bran and germ fraction, and

d) stabilizing said low ash fine bran and germ fraction and said ground coarse bran and germ fraction, to obtain a stabilized fine bran and germ fraction, which has a sodium carbonate-water solvent retention capacity (SRC sodium carbonate) of less than about 200%.