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Soluble Oat Or Barley Flour And Method Of Making Utilizing Enzymes

  • US 20100112127A1
  • Filed: 11/04/2008
  • Published: 05/06/2010
  • Est. Priority Date: 11/04/2008
  • Status: Active Grant
First Claim
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1. A method of producing a soluble oat or barley flour comprising:

  • combining a whole oat or barley flour starting mixture and a suitable enzyme to form an enzyme starting mixture;

    heating the enzyme starting mixture to between about 120°

    F. and about 200°

    F. to begin to hydrolyze the starch molecules; and

    extruding the resultant mixture to continue hydrolyzing the starch and further to gelatinize and cook the mixture to form the soluble oat or barley flour.

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