| 摘要 |
332,847. Wanklyn, K. P., and Stacey, F. Oct. 31, 1929. Treatment by heating. - Wheat-germ is rendered suitable for use as an edible food substance by heating under a partial vacuum for a sufficient period to remove moisture from the germ without damaging or removing vitamins or other nutritive matter. The wheat-germ is maintained at a temperature of about 135‹ C. for 8 hours in a closed vessel in which a vacuum of from 20 to 27 inches of mercury is maintained. The germ after drying may be ground to a flour or pounded to a granular or flaky form. The air exhausted from the heating chamber may be replaced by a gas such as nitrogen or nitrogen peroxide. |
