Food or edible material: processes – compositions – and products – Processes – Preparation of product which is dry in final form
Patent
1984-07-24
1985-10-01
Jones, Raymond
Food or edible material: processes, compositions, and products
Processes
Preparation of product which is dry in final form
426508, A23L 1172
Patent
active
045445648
ABSTRACT:
Cereal grains are protected from enzymatic deterioration by inactivation of lipolytic and oxidative enzymes without alteration of the physical and functional properties. The method involves heat treating either the intact grain or the separated germ fraction at a moisture content of about 13-17% and a temperature in the range of about 95.degree.-110.degree. C. The whole grain product and high-fat flour prepared therefrom are characterized by an extended shelf-life and high nutritional value.
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Jones Raymond
McConnell David G.
Paden Carolyn
Ribando Curtis P.
Silverstein M. Howard
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