Method for determining the amount of oat flour addition in compound flours and noodles
US9518973B1 · kind B1 · utility
Assignee
Inventors
Key dates
| Filing date | Dec 18, 2015 |
| Grant date | Dec 13, 2016 |
| Priority date | — |
| Expiry date | Dec 18, 2035 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10T436/25
- WIPO fieldMeasurement
- WIPO sectorInstruments
Abstract
The invention relates to a method for determining the amount of oat flour addition in compound flours and noodles, and it belongs to the field of food detection technology. Based on the similarity of the fatty acid composition between oat and wheat, the quantitative analysis index used for measuring the oat flour addition was determined. Based on the differences of fatty acid contents in oat and wheat, the relationship between the changing trend of fatty acid composition and oat flour content in compound powders or noodles is employed to quantitatively determine the amount of oat added to these compound flours or noodles. The invention provides a highly sensitive and feasible method for safety monitoring and quality control of oat flours and oat noodles.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.