公开(公告)号：US10212958B2

公开(公告)日：2019-02-26

申请号：US14111679

申请日：2012-04-13

Applicant: Bin Zhao ,  Ning Zhou ,  Timothy S. Hansen ,  Michael A. Duffin ,  Domenico R. Cassone ,  Diane L. Gannon ,  Lynn C. Haynes ,  James M. Manns ,  Jeanny E. Zimeri ,  Peter Worfolk ,  Anthony Pracek

Inventor： Bin Zhao ,  Ning Zhou ,  Timothy S. Hansen ,  Michael A. Duffin ,  Domenico R. Cassone ,  Diane L. Gannon ,  Lynn C. Haynes ,  James M. Manns ,  Jeanny E. Zimeri ,  Peter Worfolk ,  Anthony Pracek

IPC: A23L1/211 ,  A23L7/10 ,  A21D2/14 ,  A21D2/36 ,  A21D2/38 ,  A21D6/00 ,  A21D13/02 ,  B02B1/08

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.

公开(公告)号：US20140099421A1

公开(公告)日：2014-04-10

申请号：US14111679

申请日：2012-04-13

Applicant: Bin Zhao ,  Ning Zhou ,  Timothy S. Hansen ,  Michael A. Duffin ,  Domenico R. Cassone ,  Diane L. Gannon ,  Lynn C. Haynes ,  James M. Manns ,  Jeanny E. Zimeri ,  Peter Worfolk ,  Anthony Pracek

Inventor： Bin Zhao ,  Ning Zhou ,  Timothy S. Hansen ,  Michael A. Duffin ,  Domenico R. Cassone ,  Diane L. Gannon ,  Lynn C. Haynes ,  James M. Manns ,  Jeanny E. Zimeri ,  Peter Worfolk ,  Anthony Pracek

IPC: A23L1/10

CPC classification number: A23L7/197 ,  A21D2/145 ,  A21D2/36 ,  A21D2/38 ,  A21D6/00 ,  A21D13/02 ,  A23L7/198 ,  A23V2002/00 ,  B02B1/08 ,  A23V2250/042 ,  A23V2250/214

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.

Abstract translation: 可以通过或不加热来生产稳定的全谷物小麦粉，例如稳定的全谷物小麦粉，具有出人意料的优异的延长的保质期和优异的饼干烘烤功能，通过使全谷物或麸皮和胚芽级分或组分进行处理 脂肪酶抑制剂，如酸或绿茶提取物。 利用脂肪酶抑制剂的处理可以在整个谷物或浆果的回火期间或在麸和胚芽部分或组分的水合过程中进行。