Method of preparing highly dispersible whole grain flour
US8586113B2 · kind B2 · utility
8Cited by
37References
10Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 14, 2010 |
| Grant date | Nov 19, 2013 |
| Priority date | — |
| Expiry date | Apr 13, 2031 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P10/22
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method of preparing a highly dispersible whole grain flour by hydrolyzing, milling and agglomerating grain flour. Highly dispersible hydrolyzed whole grain flours made in accordance with the present invention include an enzyme that hydrolyzes the whole grain flour while maintaining the integrity of the whole grain throughout processing. The whole grain flours of the present invention are highly dispersible in liquid and semi-solid media.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.