STABILIZED WHOLE GRAIN FLOUR
    1.
    发明申请
    STABILIZED WHOLE GRAIN FLOUR 审中-公开
    稳定的全谷物粉

    公开(公告)号:US20120189756A1

    公开(公告)日:2012-07-26

    申请号:US13438126

    申请日:2012-04-03

    IPC分类号: A23L1/10

    摘要: Stabilized whole grain corn flour having extended storage stability and modified functional properties, such as improved processing tolerance, improved dough properties and enhanced corn flavors, is described, as are methods of making such stabilized whole grain corn flour.

    摘要翻译: 还描述了具有延长的储存稳定性和改进的功能性能的稳定的全谷物玉米粉,例如改进的加工耐受性,改善的面团性质和增强的玉米香料,以及制备这种稳定的全谷物玉米粉的方法。

    STABLIZED WHOLE GRAIN FLOUR
    2.
    发明申请
    STABLIZED WHOLE GRAIN FLOUR 审中-公开
    稳定的全谷物粉

    公开(公告)号:US20120009323A1

    公开(公告)日:2012-01-12

    申请号:US13240538

    申请日:2011-09-22

    IPC分类号: A21D6/00 A23L1/172

    摘要: Stabilized whole grain corn flour having extended storage stability and modified functional properties, such as improved processing tolerance, improved dough properties and enhanced corn flavors, is described, as are methods of making such stabilized whole grain corn flour.

    摘要翻译: 还描述了具有延长的储存稳定性和改进的功能性能的稳定的全谷物玉米粉,例如改进的加工耐受性,改善的面团性质和增强的玉米香料,以及制备这种稳定的全谷物玉米粉的方法。

    Process of forming corn flaking grits of improved quality with minimization of production of corn doubles
    3.
    发明授权
    Process of forming corn flaking grits of improved quality with minimization of production of corn doubles 有权
    以最小化玉米双倍生产的方式形成质量提高的玉米片

    公开(公告)号:US07246762B2

    公开(公告)日:2007-07-24

    申请号:US10827516

    申请日:2004-04-20

    IPC分类号: B02B5/00

    摘要: A process for milling corn comprises mixing water and corn kernels to provide a tempering mixture; holding the tempering mixture for a time and temperature effective for lifting hull off from the endosperm of the corn kernels, but a time and temperature which is not effective for moisture to substantially penetrate into the endosperm of the corn kernels; and abrasively removing germ and bran from the moistened tempered corn of the corn kernels. In one embodiment, whole corn kernels are separated into large kernel and small corn components and the large and small corn components are milled separately.

    摘要翻译: 研磨玉米的方法包括混合水和玉米粒以提供回火混合物; 将回火混合物的时间和温度有效地从玉米粒的胚乳中提取壳体,但是对于水分基本上渗透到玉米粒子的胚乳中的时间和温度是无效的; 并从玉米粒的湿润回火玉米中去除细菌和麸皮。 在一个实施方案中,将整个玉米粒分离成大颗粒和小玉米成分,分别研磨大小玉米成分。

    Stabilized Whole Grain Flour
    4.
    发明申请
    Stabilized Whole Grain Flour 审中-公开
    稳定的全谷物面粉

    公开(公告)号:US20080311274A1

    公开(公告)日:2008-12-18

    申请号:US11915311

    申请日:2006-05-24

    IPC分类号: A23L1/10

    摘要: Stabilized whole grain corn flour having extended storage stability and modified functional properties, such as improved processing tolerance, improved dough properties and enhanced corn flavors, is described, as are methods of making such stabilized whole grain corn flour.

    摘要翻译: 还描述了具有延长的储存稳定性和改进的功能性能的稳定的全谷物玉米粉,例如改进的加工耐受性,改善的面团性质和增强的玉米香料,以及制备这种稳定的全谷物玉米粉的方法。