Dietary fibre composition

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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426804, A23L 100

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active

052407330

ABSTRACT:
Significant improvements to the milling of wheat kernels are possible by sequentially removing the bran layers of the kernels prior to processing in general accordance with the conventional milling principles. The wheat kernels are preprocessed by means of a number of friction and abrasion operations to peel or strip the various layers of bran from the kernels. A series of friction machines followed by abrasion machines progressively remove the bran layers and separate the same into generally pre-identified bran layer mixtures. Up to about 75% of the bran can be removed with the remaining bran being essentially confined to the kernel crease and removed during the conventional milling operation. Such preprocessed kernels, when milled in the conventional manner, have higher yields due to less bran contamination. This selective removal of the bran layers also facilitates low cost production of specialty bran products or selective reintroduction of bran layers to flour after, or during, further milling.

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"We Present Steinmetz--The International Patent Bread" Steinmetz, Approx. 1971.
"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.

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