公开(公告)号：US08173193B2

公开(公告)日：2012-05-08

申请号：US12302665

申请日：2007-06-15

Applicant: Lynn C. Haynes ,  Harry I. Levine ,  Louise Slade ,  Ning Zhou ,  James Manns ,  Diane Gannon ,  Edward D. Howey ,  Mihaelos N. Mihalos ,  Charles C. Epperson ,  Sarwat Gabriel ,  Domenico Cassone ,  Jeanny E. Zimeri

Inventor： Lynn C. Haynes ,  Harry I. Levine ,  Louise Slade ,  Ning Zhou ,  James Manns ,  Diane Gannon ,  Edward D. Howey ,  Mihaelos N. Mihalos ,  Charles C. Epperson ,  Sarwat Gabriel ,  Domenico Cassone ,  Jeanny E. Zimeri

IPC: A21D2/00

CPC classification number: A21D13/02

Abstract: A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.

Abstract translation: 含有该组分的稳定化的麸皮成分和稳定的全谷物粉是通过对含有麸，胚芽和淀粉的麸富集的粗级分进行研磨或研磨，以减少粗级分的粗糙度而不会由于磨损而基本上损害淀粉来制备的。 可以通过加热来稳定粗级分，以显着降低粗级分的脂肪酶和脂氧合酶活性，而不会明显淀粉化。 保留高水平的天然抗氧化剂和维生素，同时在稳定期间避免大量的丙烯酰胺形成。 稳定的粗级分或稳定化的麸皮组分可以与主要含有胚乳的精细级分组合以获得稳定的全谷物粉。 稳定的全谷物面粉和稳定化的麸皮组分具有延长的保存期限，并且可用于制造烘烤食品，例如饼干，具有理想的烤箱扩散和非粗糙的口感。