公开(公告)号：US06455089B1

公开(公告)日：2002-09-24

申请号：US09554357

申请日：2001-07-23

申请人： Grigory Izeslavovich Kalnish ,  Vladimir Mikhailovich Antonov ,  Sergei Stepanovich Potapov ,  Sergel Mikhailovich Smirnov

发明人： Grigory Izeslavovich Kalnish ,  Vladimir Mikhailovich Antonov ,  Sergei Stepanovich Potapov ,  Sergel Mikhailovich Smirnov

IPC分类号： A23L116

CPC分类号： A23L7/152 ,  A23L7/109

摘要： A method that first involves steeping whole wheat grains in water until the shoots appear, percolating the water not bound by the grains and grinding the grains in order to obtain an aqueous suspension of a grain mass having a particle size not exceeding 500 &mgr;m. The steeping process of the wheat flour is carried out using the water from the suspension of the grain mass by gradually pouring the wheat flour into the water during the dough mixing process. Before the grinding step, the wheat grains can be optionally rinsed with water and separated from the rinsing water by the free flow thereof. The wheat may consist of food-grade wheat of the hard or soft types, while the wheat flour may consist of a macaroni or baking flour having a humidity not exceeding 14.5%, a whiteness of at least 42 specific units and a gluten content of at least 28%.

摘要翻译： 一种首先涉及将全麦籽粒浸入水中的方法，直到芽出现，渗透未被颗粒结合的水并研磨谷粒以获得粒径不超过500μm的颗粒的水悬浮液。 小麦面粉的浸泡过程是通过在面团混合过程中逐渐将小麦粉倒入水中，使用来自谷物悬浮液的水进行的。 在研磨步骤之前，可以任选地用水漂洗麦粒，并通过其自由流从冲洗水中分离。 小麦可以由硬或软类型的食品级小麦组成，而小麦面粉可以由通心粉或不超过14.5％的白面粉，白度至少为42特定单位和面筋含量在 至少28％。