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,...
Patent
1994-06-16
1996-06-04
Czaja, Donald E.
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,...
426620, 426621, A23B 902, A23B 908, A23L 110, A23L 1164
Patent
active
055231098
ABSTRACT:
Improved conditioned whole grain oat flours are provided for the improved production of whole grain Ready-To-Eat breakfast cereals, especially puffed. Whole oat groats are steamed for greater times, dry toasted for extended times and milled to provide the present conditioned oat flour. The oat flours have minimal peroxidase activity and a ratio of the HPLC syringic acid peak to ferulic acid peak, of about .gtoreq.2.5 which ratio is characteristic of a toasted flavor attribute. The conditioned oat flour has a Farinograph cook or development time value of about five to 25 minutes indicating partial gelatinization or partial precooking.
Employment of the specially conditioned oat flour allows for the production of cooked whole grain oat based cereal doughs having improved desired cooked cereal flavors in traditional extended cook time cereal cookers in reduced times thereby increasing production rates. Also, employment of the present oat flours allows for the production of puffed whole grain oat R-T-E cereals from short residence time cooker extruders which nonetheless have a cooked cereal grain flavor including even by direct expansion.
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Hellweg John H.
Larson Merle K.
Lewandowski Daniel J.
Czaja Donald E.
General Mills Inc.
Koh Choon P.
Lillehaugen L. MeRoy
O'Toole John A.
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