公开(公告)号：US06616957B1

公开(公告)日：2003-09-09

申请号：US09723378

申请日：2000-11-28

申请人： Carolyn Louise Wilhelm ,  Tim Michael Adrianson ,  Diane Louise Gannon ,  Edward Douglas Howey ,  Harold Ira Levine ,  Patricia Ann Mozeke ,  Louise Slade

发明人： Carolyn Louise Wilhelm ,  Tim Michael Adrianson ,  Diane Louise Gannon ,  Edward Douglas Howey ,  Harold Ira Levine ,  Patricia Ann Mozeke ,  Louise Slade

IPC分类号： A23L110

CPC分类号： A21D13/068 ,  A23L7/1975 ,  A23L7/198

摘要： A process is provided for making reduced fat, low fat or no-fat graham-based crackers and flour for the production thereof. The process for making the flour includes providing whole wheat berries having a moisture content of from about 15% by weight to about 20% by weight, radiating the berries with infrared (IR) energy, optionally maintaining the berries at an elevated temperature of from about 80° C. to about 110° C. for a period of time up to about one hour, and cooling, drying and comminuting the treated berries. The moisture content of the berries can be adjusted by moistening or tempering the berries prior to treatment with IR energy. The moisture content, optional tempering conditions, amount of irradiated IR energy, the elevated temperature, and the various treatment periods are sufficient to inactivate lipase and lipoxygenase in the berries yet insufficient to gelatinize more than about 20% of the starch in the berries. The graham flour has excellent shelf-life stability, and can be used to obtain machinable doughs on a mass production, continuous basis. Baked goods made from the flour have a surprisingly crunchy texture.

摘要翻译： 提供了一种制备减肥脂肪，低脂肪或无脂肪的基于酪蛋白的饼干和面粉用于生产的方法。 制作面粉的方法包括提供水分含量为约15重量％至约20重量％的全麦浆果，用红外（IR）能量辐射浆果，任选地将浆果保持在约 80℃至约110℃，持续约1小时的时间，并冷却，干燥并粉碎处理过的浆果。 在用IR能量处理之前，可以通过润湿或回火浆果来调节浆果的水分含量。 水分含量，任选的回火条件，照射的IR能量的量，升高的温度和各种处理时间足以灭活浆果中的脂肪酶和脂氧合酶，但不足以胶化约20％的浆果中的淀粉。 格拉姆面粉具有优良的保质期稳定性，可以在大量生产，连续的基础上获得可加工面团。 由面粉制成的烤制品有令人惊讶的松脆质感。