Heat treated cereals and process of making
First Claim
Patent Images
1. Flour from heat treated wheat or rye grains, characterized by:
- an amount of damaged starch, as measured by AACC method 76.30A, of from 25 to 80 wt %, of the total amount of starch in the flour a water binding capacity of more than 1.5 and less than 6 g water per g dry matter, and having an initial gelatinisation temperature by amylograph of more than 50°
C., and having a particle size of from 1 to 200 micron.
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Abstract
Heat treated cereal grains can be obtained from cereal grains by a process, wherein the cereal grains are subjected to a heat treatment with a gas in an annular fluidized bed, which gas has different velocity components; the grains obtained result after milling in a flour with:
25-80% damaged starch
a water binding capacity of 1.5-6 g/g
an initial gelatinization temperature of more than 50° C.
particle size of 1-200 μm.
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Citations
19 Claims
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1. Flour from heat treated wheat or rye grains, characterized by:
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an amount of damaged starch, as measured by AACC method 76.30A, of from 25 to 80 wt %, of the total amount of starch in the flour a water binding capacity of more than 1.5 and less than 6 g water per g dry matter, and having an initial gelatinisation temperature by amylograph of more than 50°
C.,and having a particle size of from 1 to 200 micron. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19)
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Specification