Method for producing stabilized whole wheat flour
US10212958B2 · kind B2 · utility
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17References
17Claims
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Key dates
| Filing date | Apr 13, 2012 |
| Grant date | Feb 26, 2019 |
| Priority date | — |
| Expiry date | May 2, 2032 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.