METHOD TO EXTEND WHOLE GRAIN FLOUR AND PRODUCT SHELF LIFE
摘要
A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.
申请公布号
CA2833045(A1)
申请公布日期
2012.10.18
申请号
CA20122833045
申请日期
2012.04.13
申请人
INTERCONTINENTAL GREAT BRANDS LLC
发明人
ZHAO, BIN;ZHOU, NING;HANSEN, TIMOTHY S.;DUFFIN, MICHAEL A.;CASSONE, DOMENICO R.;GANNON, DIANE L.;HAYNES, LYNN C.;MANNS, JAMES M.;ZIMERI, JEANNY E.;WORFOLK, PETER;PRACEK, ANTHON