公开(公告)号：US08586113B2

公开(公告)日：2013-11-19

申请号：US12814610

申请日：2010-06-14

申请人： Gary Carder ,  Robert E. Chatel ,  Yongsoo Chung ,  Justin A. French

发明人： Gary Carder ,  Robert E. Chatel ,  Yongsoo Chung ,  Justin A. French

IPC分类号： A23L1/105

CPC分类号： A21D6/006 ,  A23L7/107 ,  A23L7/198 ,  A23L9/10 ,  A23P10/22

摘要： A method of preparing a highly dispersible whole grain flour by hydrolyzing, milling and agglomerating grain flour. Highly dispersible hydrolyzed whole grain flours made in accordance with the present invention include an enzyme that hydrolyzes the whole grain flour while maintaining the integrity of the whole grain throughout processing. The whole grain flours of the present invention are highly dispersible in liquid and semi-solid media.

摘要翻译： 通过水解，研磨和团聚谷物粉制备高分散性全谷物粉的方法。 根据本发明制备的高度分散的水解全粒面粉包括在整个加工过程中保持整粒的完整性水解全谷物粉的酶。 本发明的全粒面粉在液体和半固体介质中高度分散。

公开(公告)号：US20100316765A1

公开(公告)日：2010-12-16

申请号：US12814610

申请日：2010-06-14

申请人： Justin A. French ,  Yongsoo Chung ,  Gary Carder

发明人： Justin A. French ,  Yongsoo Chung ,  Gary Carder

IPC分类号： A23L1/105

CPC分类号： A21D6/006 ,  A23L7/107 ,  A23L7/198 ,  A23L9/10 ,  A23P10/22

摘要： A method of preparing a highly dispersible whole grain flour by hydrolyzing, milling and agglomerating grain flour. Highly dispersible hydrolyzed whole grain flours made in accordance with the present invention include an enzyme that hydrolyzes the whole grain flour while maintaining the integrity of the whole grain throughout processing. The whole grain flours of the present invention are highly dispersible in liquid and semi-solid media.

摘要翻译： 通过水解，研磨和团聚谷物粉制备高分散性全谷物粉的方法。 根据本发明制备的高度分散的水解全粒面粉包括在整个加工过程中保持整粒的完整性水解全谷物粉的酶。 本发明的全粒面粉在液体和半固体介质中高度分散。