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    Production of stabilized whole grain wheat flour and products thereof
    41.
    发明授权
    Production of stabilized whole grain wheat flour and products thereof 有权
    稳定全谷物小麦粉及其制品的生产

    公开(公告)号：US08455036B2

    公开(公告)日：2013-06-04

    申请号：US13364987

    申请日：2012-02-02

    申请人： 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

    发明人： 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分类号： A21D2/00

    CPC分类号： A21D13/02

    摘要： 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.

    摘要翻译： 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。

    Production of stabilized whole grain wheat flour and products thereof
    45.
    发明授权
    Production of stabilized whole grain wheat flour and products thereof 有权
    稳定全谷物小麦粉及其制品的生产

    公开(公告)号：US08133527B2

    公开(公告)日：2012-03-13

    申请号：US11454758

    申请日：2006-06-16

    申请人： 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

    发明人： 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分类号： A21D2/02

    CPC分类号： A21D13/02

    摘要： 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.

    摘要翻译： 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。

    PRODUCTION OF STABILIZED WHOLE GRAIN WHEAT FLOUR AND PRODUCTS THEREOF
    46.
    发明申请
    PRODUCTION OF STABILIZED WHOLE GRAIN WHEAT FLOUR AND PRODUCTS THEREOF 有权
    生产稳定的全谷物粉及其制品

    公开(公告)号：US20120196013A1

    公开(公告)日：2012-08-02

    申请号：US13364987

    申请日：2012-02-02

    申请人： 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

    发明人： 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分类号： A21D2/00 ,  A21D2/02 ,  A21D2/08

    CPC分类号： A21D13/02

    摘要： 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.

    摘要翻译： 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。

    Accelerated staling of starch based products
    48.
    发明授权
    Accelerated staling of starch based products 失效
    加速淀粉淀粉生产

    公开(公告)号：US4657770A

    公开(公告)日：1987-04-14

    申请号：US749372

    申请日：1985-06-27

    申请人： Louise Slade ,  Rhoda Oltzik ,  Robert E. Altomare ,  Darrell G. Medcalf

    发明人： Louise Slade ,  Rhoda Oltzik ,  Robert E. Altomare ,  Darrell G. Medcalf

    IPC分类号： A21D15/00 ,  A21D13/00

    CPC分类号： A21D15/00

    摘要： The process of staling of starch based food products, including baked or extruded breads and cooked pasta or rice, can be accelerated over the conventional method of holding at room temperature by use of a time-temperature-moisture protocol whereby, for example, freshly baked or extruded bread is cooled and subsequently heated to allow the formation of a unified crystalline structure characteristic of staled bread.

    摘要翻译： 通过使用时间 - 温度 - 湿度方案在常温下保持的常规方法，可以加速淀粉基食品（包括烘烤或挤出的面包和熟面食或米饭）的加工过程，由此例如新鲜烘烤 或挤出的面包被冷却并随后加热，以形成统一的结晶结构特征的陈年面包。

    Production of stabilized whole grain flour and products thereof
    50.
    发明授权
    Production of stabilized whole grain flour and products thereof 有权
    稳定全粒面粉及其制品的生产

    公开(公告)号：US08173193B2

    公开(公告)日：2012-05-08

    申请号：US12302665

    申请日：2007-06-15

    申请人： 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

    发明人： 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分类号： A21D2/00

    CPC分类号： A21D13/02

    摘要： 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.

    摘要翻译： 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。