By-product fractions from debranned wheat

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...

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426481, 426482, 426483, 426656, A23L 110

Patent

active

053874307

ABSTRACT:
Selective removal of the bran layers from wheat kernels prior to tempering results in the recovery of specialty bran products consisting of the seed coat, nucellar and aledrone layers of the removed bran coat. The removed layers have a protein content of between 18-30% measured on a dry basis and are useful as ingredients in breakfast cereals, binders, breads and snack foods, premium feeds and rusk thereby resulting in value added products for the mill or selective reintroduction of bran layers to flour after, or during, further milling.

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patent: 4741913 (1988-05-01), Satake
"Dietary Fibre For Foods", by Woodstone Food Labs of Winnipeg, Manitoba, Canada 1984.
"Microscopic Structure and Composition of the Wheat Kernel" Wheat Chemistry and Technology, 2nd Edition, 1971, Chapter 3 pp. 51-81.
"We Present Steinmetz-The International Patent Bread, Steinmetz", Approx. 1971.
Spicher et al Translation of Article from Gertreide Mehl and Brot, Jun. 1983, pp. 185-189, "Investigation on the Behavior of the Microb of Durum Wheat During Scouring".

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