Cereal product and process

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,...

Reexamination Certificate

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Details

C426S042000, C426S463000, C426S472000, C426S578000, C426S640000

Reexamination Certificate

active

07005155

ABSTRACT:
The present invention relates to a process for the manufacture of a cereal product having an improved protein content and improved baking properties, whereby one mills cereals up to between 50 to 70% with regard to the kernel, that one from a part feed of said flour isolates native gluten and the content of water soluble constituents such as pentosans, that one add the native gluten thus isolated and constituents isolated, such as pentosans, to the remaining feed of flour, that the feed of flour being substantially freed from native protein and soluble constituents is used as such, or is further processed such as being subjected to an enzymatic hydrolysis to obtain a glucose syrup.

REFERENCES:
patent: 2721802 (1955-10-01), Scalise
patent: 3868355 (1975-02-01), Rodgers
patent: 4248896 (1981-02-01), Wallace
patent: 4919952 (1990-04-01), Sadaranganey et al.
patent: 6451553 (2002-09-01), Olsen
patent: 000733646 (1996-09-01), None
Radley, J. A. Industrial uses of Starch and its derivatives. Applied Science Publishers LTD, London, 1976, p. 131.
Whistler, Roy L. et al. Starch, Chemistry and Technology, 2nd, Ed., 1984, Academic Press, Inc. NY, p. 98.

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