公开(公告)号：US20090238935A1

公开(公告)日：2009-09-24

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 W. 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 W. Epperson ,  Sarwat Gabriel ,  Domenico Cassone ,  Jeanny E. Zimeri

IPC分类号： A21D2/00 ,  A21D6/00 ,  A21D13/00 ,  A21D2/38

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。

公开(公告)号：US20070292583A1

公开(公告)日：2007-12-20

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： A21D10/00

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。

公开(公告)号：US5976598A

公开(公告)日：1999-11-02

申请号：US964070

申请日：1997-11-04

申请人： Daniel Akkaway ,  Denise Deming ,  Lawrence Klemann ,  Juan A. Menijvar ,  Louise Slade ,  Ronald D'Amelia ,  Jeffery T. Galbraith ,  Haresh P. Madera ,  Robert M. Sauer, Jr. ,  Ronald G. Yarger ,  Xiaoming You

发明人： Daniel Akkaway ,  Denise Deming ,  Lawrence Klemann ,  Juan A. Menijvar ,  Louise Slade ,  Ronald D'Amelia ,  Jeffery T. Galbraith ,  Haresh P. Madera ,  Robert M. Sauer, Jr. ,  Ronald G. Yarger ,  Xiaoming You

IPC分类号： A21D2/10 ,  A21D2/00 ,  A21D2/18 ,  A21D13/00 ,  A23L20060101 ,  A23L33/20

CPC分类号： A23G3/42 ,  A21D13/04 ,  A21D13/06 ,  A21D2/16 ,  A21D2/188 ,  A21D2/36 ,  A23G9/34 ,  A23L13/42 ,  A23L29/262 ,  A23L33/22 ,  A23L33/24 ,  A23L33/30 ,  A23L7/115 ,  A23P20/105 ,  A23V2002/00 ,  Y10S426/804

摘要： Particulate cellulosic material such as microcrystalline cellulose, .alpha.-cellulose, and/or cellulose acylated with C.sub.2 to C.sub.24 aliphatic acids to a degree of substitution of about 0.05 or less, and mixtures thereof, are physically coated with an edible hydrophobic polymer to provide low calorie flour/starch replacements for edible compositions. Typical coating polymers include cellulose esters of one or more C.sub.2 to C.sub.24 aliphatic acids; cellulose ethers such as methyl cellulose, ethyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose, natural waxes such as carnauba wax, candelilla wax, rice bran wax, bees wax, and mixtures of these; petroleum waxes such as polyethylene and paraffin waxes; proteins, preferably hydrophobic, such as zein, glutenin and the like, and mixtures thereof. In preferred embodiments, the low calorie flour replacements are made in a hot melt process with intense mixing in the absence of emulsifiers and gums. Some embodiments of the invention are particularly useful as low calorie flour replacements for baked products such as cookies.

摘要翻译： 颗粒状纤维素材料如微晶纤维素，α-纤维素和/或用C 2至C 24脂族酸酯酰化至约0.05或更低取代度的纤维素及其混合物在物理上涂覆有可食用的疏水性聚合物以提供低热量 面粉/淀粉替代食用组合物。 典型的涂料聚合物包括一种或多种C 2至C 24脂族酸的纤维素酯; 纤维素醚如甲基纤维素，乙基纤维素，羟丙基甲基纤维素，羧甲基纤维素，天然蜡如巴西棕榈蜡，小烛树蜡，米糠蜡，蜜蜡，以及它们的混合物; 石油蜡如聚乙烯和石蜡; 蛋白质，优选疏水性的，例如玉米醇溶蛋白，谷蛋白等，及其混合物。 在优选的实施方案中，低热量面粉替代品是在没有乳化剂和树胶的强烈混合的热熔融方法中制备的。 本发明的一些实施方案特别适用于焙烤产品如饼干的低热量面粉替代品。