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公开(公告)号：US08133527B2
公开(公告)日：2012-03-13
申请号：US11454758
申请日：2006-06-16
Applicant: Lynn C. Haynes , Harry Ira Levine , Louise Slade , Ning Zhou , James Manns , Diane Gannon , Edward D. Howey , Mihaelos N. Mihalos , C. William Epperson , Sarwat Gabriel , Domenico Cassone
Inventor： Lynn C. Haynes , Harry Ira Levine , Louise Slade , Ning Zhou , James Manns , Diane Gannon , Edward D. Howey , Mihaelos N. Mihalos , C. William Epperson , Sarwat Gabriel , Domenico Cassone
IPC: A21D2/02
CPC classification number: A21D13/02
Abstract: A stabilized bran component and a stabilized whole grain wheat 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 wheat flour. The stabilized whole grain wheat 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: 含有该组分的稳定的麸皮成分和稳定的全谷物小麦粉是通过对含有麸，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因磨损而基本上损害淀粉而制备的 。 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麦小麦粉。 稳定的全麦小麦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，具有理想的烘箱扩散和非粗糙的口感。
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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。
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公开(公告)号：US20090238935A1
公开(公告)日：2009-09-24
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 W. 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 W. Epperson , Sarwat Gabriel , Domenico Cassone , Jeanny E. Zimeri
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。
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公开(公告)号：US20070292583A1
公开(公告)日：2007-12-20
申请号：US11454758
申请日：2006-06-16
Applicant: Lynn C. Haynes , Harry Ira Levine , Louise Slade , Ning Zhou , James Manns , Diane Gannon , Edward D. Howey , Mihaelos N. Mihalos , C. William Epperson , Sarwat Gabriel , Domenico Cassone
Inventor： Lynn C. Haynes , Harry Ira Levine , Louise Slade , Ning Zhou , James Manns , Diane Gannon , Edward D. Howey , Mihaelos N. Mihalos , C. William Epperson , Sarwat Gabriel , Domenico Cassone
IPC: A21D10/00
CPC classification number: A21D13/02
Abstract: A stabilized bran component and a stabilized whole grain wheat 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 wheat flour. The stabilized whole grain wheat 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: 含有该组分的稳定的麸皮成分和稳定的全谷物小麦粉是通过对含有麸，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因磨损而基本上损害淀粉而制备的 。 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麦小麦粉。 稳定的全麦小麦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，具有理想的烘箱扩散和非粗糙的口感。
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Patent Agency Ranking
公开(公告)号：US20120196013A1
公开(公告)日：2012-08-02
申请号：US13364987
申请日：2012-02-02
Applicant: Lynn C. Haynes , Harry Ira Levine , Louise Slade , Ning Zhou , James Manns , Diane Gannon , Edward D. Howey , Mihaelos N. Mihalos , C. William Epperson , Sarwat Gabriel , Domenico Cassone
Inventor： Lynn C. Haynes , Harry Ira Levine , Louise Slade , Ning Zhou , James Manns , Diane Gannon , Edward D. Howey , Mihaelos N. Mihalos , C. William Epperson , Sarwat Gabriel , Domenico Cassone
CPC classification number: A21D13/02
Abstract: A stabilized bran component and stabilized whole grain wheat 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 starch gelatinization. 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 wheat flour. The stabilized whole grain wheat flours and 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: 含有组分的稳定化的麸皮成分和稳定的全谷物小麦粉是通过将含有麸，胚芽和淀粉的麸富集的粗级分进行研磨或研磨来生产的，以降低粗级分的粗糙度，而不会因磨损而基本上损害淀粉。 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，而没有明显的淀粉糊化。 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麦小麦粉。 稳定的全麦小麦面粉和稳定化的麸皮组分具有延长的保存期限，可用于制造烘烤食品，如饼干，具有理想的烘箱传播和非粗糙的口感。
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公开(公告)号：US20120189757A1
公开(公告)日：2012-07-26
申请号：US13438926
申请日：2012-04-04
Applicant: Lynn C. HAYNES , Harry I. LEVINE , Louise SLADE , Ning ZHOU , James MANNS , Diane GANNON , Edward D. HOWEY , Mihaelos N. MIHALOS , Charles W. 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 W. EPPERSON , Sarwat GABRIEL , Domenico CASSONE , Jeanny E. ZIMERI
IPC: A23L1/10
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。
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公开(公告)号：US20140106052A1
公开(公告)日：2014-04-17
申请号：US13985712
申请日：2012-02-24
Applicant: Derwin G. Hawley , Edward D. Howey , William H. Cleaver , Lynn C. Haynes , Desiree S. Bramble , Ning Zhou , Bin Zhao , Timothy S. Hansen , Domenico R. Cassone , Sarwat Gabriel
Inventor： Derwin G. Hawley , Edward D. Howey , William H. Cleaver , Lynn C. Haynes , Desiree S. Bramble , Ning Zhou , Bin Zhao , Timothy S. Hansen , Domenico R. Cassone , Sarwat Gabriel
IPC: A21D6/00
Abstract: Stabilized whole grain flours having a fine particle size and which exhibit good baking functionality are produced with high throughput using two bran and germ fractions and an endosperm fraction. One bran and germ fraction is a coarse fraction which is subjected to two stage grinding, but the second bran and germ fraction is a low ash, fine bran and germ fraction which is sufficiently fine so that it does not need to be subjected to grinding thereby reducing starch damage and increasing production with reduced grinding equipment load. Portions of the coarse bran and germ fraction which are ground in the first grinding stage to a sufficient fineness are separated out and not subjected to additional grinding further reducing starch damage and increasing production. The bran and germ fractions may be combined, subjected to stabilization, and combined with the endosperm fraction to obtain a stabilized whole grain flour.
Abstract translation: 使用两个麸皮和胚芽部分和胚乳部分以高产量生产具有细粒度并且表现出良好烘烤功能的稳定的全谷物面粉。 一个麸皮和胚芽部分是经过两阶段研磨的粗级分，但是第二糠和胚芽级分是足够细的低灰分，细糠和胚芽分数，从而不需要进行研磨 降低粉碎设备负荷，减少淀粉损伤并增加生产。 将在第一研磨阶段研磨的粗糠和胚芽级分的部分分离成足够的细度，并且不进行另外的研磨，进一步减少淀粉损伤并增加产量。 可以将麸皮和胚芽部分组合，进行稳定化，并与胚乳部分组合以获得稳定的全谷物粉末。
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公开(公告)号：US08455037B2
公开(公告)日：2013-06-04
申请号：US13438926
申请日：2012-04-04
Applicant: Lynn C. Haynes , Harry I. Levine , Louise Slade , Ning Zhou , James Manns , Diane Gannon , Edward D. Howey , Mihaelos N. Mihalos , Charles W. 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 W. 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。
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公开(公告)号：US08455036B2
公开(公告)日：2013-06-04
申请号：US13364987
申请日：2012-02-02
Applicant: Lynn C. Haynes , Harry Ira Levine , Louise Slade , Ning Zhou , James Manns , Diane Gannon , Edward D. Howey , Mihaelos N. Mihalos , C. William Epperson , Sarwat Gabriel , Domenico Cassone
Inventor： Lynn C. Haynes , Harry Ira Levine , Louise Slade , Ning Zhou , James Manns , Diane Gannon , Edward D. Howey , Mihaelos N. Mihalos , C. William Epperson , Sarwat Gabriel , Domenico Cassone
IPC: A21D2/00
CPC classification number: A21D13/02
Abstract: A stabilized bran component and stabilized whole grain wheat 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 starch gelatinization. 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 wheat flour. The stabilized whole grain wheat flours and 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: 含有组分的稳定化的麸皮成分和稳定的全谷物小麦粉是通过将含有麸，胚芽和淀粉的麸富集的粗级分进行研磨或研磨来生产的，以降低粗级分的粗糙度，而不会因磨损而基本上损害淀粉。 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，而没有明显的淀粉糊化。 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麦小麦粉。 稳定的全麦小麦面粉和稳定化的麸皮组分具有延长的保存期限，可用于制造烘烤食品，如饼干，具有理想的烘箱传播和非粗糙的口感。
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