Method for producing stabilized whole wheat flour
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United States of America Patent
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Feb 26, 2019
Grant Date -
Apr 10, 2014
app pub date -
Apr 13, 2012
filing date -
Apr 14, 2011
priority date (Note) -
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Abstract
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.
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