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1.发明申请公开(公告)号：US20060228456A1
公开(公告)日：2006-10-12
申请号：US11101701
申请日：2005-04-08
IPC分类号： A21D10/00
CPC分类号： A21D13/40 , A23L7/13 , Y10S426/808 , Y10T83/9372
摘要： Thin, baked fermented chips having an irregular shape and surface bubbles are produced by cutting a fermented, wheat-based compressed dough sheet into a plurality of pieces having different shapes and notches with a single rotary cutter so that the dough pieces form an interlocking pattern and the notches extend around the periphery of each piece. The notches are spaced around the periphery of each piece and facilitate separation of the dough pieces from each other while at least substantially avoiding tearing and breaking of the dough pieces. A plurality of notches of each piece are aligned or contiguous with notches of any adjacent piece in the interlocking pattern.
摘要翻译： 通过用单个旋转切割机将发酵的小麦基压制面片切割成具有不同形状和凹口的多个片，从而制成具有不规则形状和表面气泡的薄的烘焙发酵的碎片，使得面团形成互锁图案， 凹口围绕每个部件的周边延伸。 切口围绕每个部件的周边间隔开，并且促进面片彼此分离，同时至少基本上避免面片的撕裂和断裂。 每个片的多个凹口与互锁图案中的任何相邻片的凹口对齐或邻接。
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2.发明授权公开(公告)号：US07820220B2
公开(公告)日：2010-10-26
申请号：US11101701
申请日：2005-04-08
IPC分类号： A21D13/00
CPC分类号： A21D13/40 , A23L7/13 , Y10S426/808 , Y10T83/9372
摘要： Thin, baked fermented chips having an irregular shape and surface bubbles are produced by cutting a fermented, wheat-based compressed dough sheet into a plurality of pieces having different shapes and notches with a single rotary cutter so that the dough pieces form an interlocking pattern and the notches extend around the periphery of each piece. The notches are spaced around the periphery of each piece and facilitate separation of the dough pieces from each other while at least substantially avoiding tearing and breaking of the dough pieces. A plurality of notches of each piece are aligned or contiguous with notches of any adjacent piece in the interlocking pattern.
摘要翻译： 通过用单个旋转切割机将发酵的小麦基压制面片切割成具有不同形状和凹口的多个片，从而制成具有不规则形状和表面气泡的薄的烘焙发酵的碎片，使得面团形成互锁图案， 凹口围绕每个部件的周边延伸。 切口围绕每个部件的周边间隔开，并且促进面片彼此分离，同时至少基本上避免面片的撕裂和断裂。 每个片的多个凹口与互锁图案中的任何相邻片的凹口对齐或邻接。
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3.发明申请公开(公告)号：US20110008494A1
公开(公告)日：2011-01-13
申请号：US12886172
申请日：2010-09-20
CPC分类号： A21D13/40 , A23L7/13 , Y10S426/808 , Y10T83/9372
摘要： Thin, baked fermented chips having an irregular shape and surface bubbles are produced by cutting a fermented, wheat-based compressed dough sheet into a plurality of pieces having different shapes and notches with a single rotary cutter so that the dough pieces form an interlocking pattern and the notches extend around the periphery of each piece. The notches are spaced around the periphery of each piece and facilitate separation of the dough pieces from each other while at least substantially avoiding tearing and breaking of the dough pieces. A plurality of notches of each piece are aligned or contiguous with notches of any adjacent piece in the interlocking pattern.
摘要翻译： 通过用单个旋转切割机将发酵的小麦基压制面片切割成具有不同形状和凹口的多个片，从而制成具有不规则形状和表面气泡的薄的烘焙发酵的碎片，使得面团形成互锁图案， 凹口围绕每个部件的周边延伸。 切口围绕每个部件的周边间隔开，并且促进面片彼此分离，同时至少基本上避免面片的撕裂和断裂。 每个片的多个凹口与互锁图案中的任何相邻片的凹口对齐或邻接。
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4.发明授权公开(公告)号：US08241689B2
公开(公告)日：2012-08-14
申请号：US12886172
申请日：2010-09-20
IPC分类号： A21D10/00
CPC分类号： A21D13/40 , A23L7/13 , Y10S426/808 , Y10T83/9372
摘要： Thin, baked fermented chips having an irregular shape and surface bubbles are produced by cutting a fermented, wheat-based compressed dough sheet into a plurality of pieces having different shapes and notches with a single rotary cutter so that the dough pieces form an interlocking pattern and the notches extend around the periphery of each piece. The notches are spaced around the periphery of each piece and facilitate separation of the dough pieces from each other while at least substantially avoiding tearing and breaking of the dough pieces. A plurality of notches of each piece are aligned or contiguous with notches of any adjacent piece in the interlocking pattern.
摘要翻译： 通过用单个旋转切割机将发酵的小麦基压制面片切割成具有不同形状和凹口的多个片，从而制成具有不规则形状和表面气泡的薄的烘焙发酵的碎片，使得面团形成互锁图案， 凹口围绕每个部件的周边延伸。 切口围绕每个部件的周边间隔开，并且促进面片彼此分离，同时至少基本上避免面片的撕裂和断裂。 每个片的多个凹口与互锁图案中的任何相邻片的凹口对齐或邻接。
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公开(公告)号：USD552826S1
公开(公告)日：2007-10-16
申请号：US29266747
申请日：2006-09-27
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公开(公告)号：USD536508S1
公开(公告)日：2007-02-13
申请号：US29227291
申请日：2005-04-08
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公开(公告)号：US20120196013A1
公开(公告)日：2012-08-02
申请号：US13364987
申请日：2012-02-02
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
CPC分类号： A21D13/02
摘要： A stabilized bran component and 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 starch gelatinization. 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 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： 含有组分的稳定化的麸皮成分和稳定的全谷物小麦粉是通过将含有麸，胚芽和淀粉的麸富集的粗级分进行研磨或研磨来生产的，以降低粗级分的粗糙度，而不会因磨损而基本上损害淀粉。 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，而没有明显的淀粉糊化。 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，可用于制造烘烤食品，如饼干，具有理想的烘箱传播和非粗糙的口感。
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公开(公告)号：US08455037B2
公开(公告)日：2013-06-04
申请号：US13438926
申请日：2012-04-04
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
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。
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公开(公告)号：US08455036B2
公开(公告)日：2013-06-04
申请号：US13364987
申请日：2012-02-02
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： A21D2/00
CPC分类号： A21D13/02
摘要： A stabilized bran component and 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 starch gelatinization. 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 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： 含有组分的稳定化的麸皮成分和稳定的全谷物小麦粉是通过将含有麸，胚芽和淀粉的麸富集的粗级分进行研磨或研磨来生产的，以降低粗级分的粗糙度，而不会因磨损而基本上损害淀粉。 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，而没有明显的淀粉糊化。 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，可用于制造烘烤食品，如饼干，具有理想的烘箱传播和非粗糙的口感。
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公开(公告)号：US08173193B2
公开(公告)日：2012-05-08
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 C. 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 C. Epperson , Sarwat Gabriel , Domenico Cassone , Jeanny E. Zimeri
IPC分类号： A21D2/00
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。
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