| 摘要 |
PURPOSE: To improve the yield of durum wheat and to improve the color preservable property of milled flour by bringing edible grains and leguminous materials into contact with a reducing agent to temper these materials, then milling the edible grains and the leguminous materials. CONSTITUTION: The edible grains, such as durum wheat, barley, rye, soybeans, oats and rice, or the leguminous materials are brought into contact with the reducing agent, by which these materials are tempered. The edible grains and the leguminous materials are milled to improve the color preservable property and milling yield of the milled flour. The more adequate examples of the reducing agent include acetic acid, lactic acid, maleic acid, ascorbic acid or the like. More specific, the dulum wheat tempered in the reducing agent-contg. a.q. soln. is milled to produce the edible flour and bran is separated from the resulted edible flour. A method of improving the yield of the edible flour by passing the bran through a mill and recovering an excess amt. of the flour. |
