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Method to extend whole grain flour and product shelf life

A technology for stabilizing flour, applied in the field of baked goods, stabilized whole grain flour

Active Publication Date: 2014-04-02
INTERCONTINENTAL GREAT BRANDS LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the presence of moisture or water (which is usually added in large quantities to wheat flour during dough work-up operations), the enzymatic-catalyzed oxidation of free fatty acids tends to proceed very quickly to a large extent, resulting in Large amounts of rancid aldehydes are formed in just a few minutes

Method used

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  • Method to extend whole grain flour and product shelf life
  • Method to extend whole grain flour and product shelf life
  • Method to extend whole grain flour and product shelf life

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0141] Part A. Acidification of Whole Grain Wheat

[0142] The goal of this example is to describe how to temper soft red wheat kernels with acid-containing water to produce non-bleaching whole grain flour with reduced pH. The starting wheat moisture was 13.05%, and the final grain moisture was increased to 14.0% by adding water to the wheat at ambient temperature and allowing the wheat to stand for 8 hours. Calculate the amount of water added according to Table 1.

[0143] Table 1

[0144]

[0145] program

[0146] A decontaminated wheat sample (800 g) was weighed in an airtight plastic bottle and mixed with the corresponding amount of tempered water containing the indicated amount of acid as shown in Table 2. The wheat was tempered for 8 hours at ambient temperature. For example, to achieve a lactic acid concentration of 850 ppm in 800 g of wheat, add 0.80 g of 85% lactic acid solution to 7.88 g of tap water. When the acid-containing moisturizing water is added ...

Embodiment 2

[0168] Coarsely ground bran is produced from acid-treated grain and reconstituted into whole grain flour

[0169] The objective of this procedure is to reduce the particle size of the coarse bran fraction obtained from the milling of acid-treated wheat and the sieve from the comminution system. The coarse bran from the first crushing roll and the coarse sieve from the pulverizing roll were frozen in liquid nitrogen in a sealed bottle and then ground by a Perten Laboratory Mill 3100 (Perten, Sweden) with the hammer set at 16,800 rpm, The mesh size is 0.5 mm. After grinding, the coarsely ground material is reconstituted with the remaining flour fraction (broken flour + flour from the shredding system) to form whole grain flour. Whole grain flour particle size distribution was determined by Roto Tap. The method is applicable to a wide variety of products and ingredients and uses uniform mechanical action to ensure accurate and reliable results. The vibrator reproduces the ci...

Embodiment 3

[0283] Effects of acid homogenization on the stability of whole grain flour

[0284] The objective of this example was to test the effect of acid conditioning on the stability of whole grain flour during storage. The amount of free fatty acid formed was determined after the flour was stored in a sealed glass jar for 30 days under accelerated storage conditions at 92°F. Whole grain flour was prepared as described in Examples 1 and 2. The flours tested were: (1) untreated soft red flour (control); (2) soft red flour treated with lactic acid to pH 6.30; (3) soft red flour treated with lactic acid to pH 5.24; (4) ) Soft red flour treated with lactic acid to pH 4.95; (5) Soft red flour treated with lactic acid to pH 4.65; (6) Soft red flour treated with lactic acid to pH 4.54; (7) Soft red flour treated with phosphoric acid to pH 6.16 soft red flour; (8) soft red flour treated with phosphoric acid to pH 5.67; (9) soft red flour treated with phosphoric acid to pH 4.64; (10) so...

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Abstract

A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.

Description

field of invention [0001] The present invention relates to methods for extending the shelf life of whole grain flours by inhibiting or reducing enzymes that cause rancidity. The invention also relates to stabilized whole grain flour and to food products, such as baked goods, made with said stabilized flour. background [0002] During storage, the free fatty acid content of whole grain flour increases, which subsequently leads to a rancid taste and short shelf life of whole grain flour and products made with whole grain flour. Lipases are enzymes in whole grain flours that hydrolyze lipids to produce free fatty acids. Whole grain wheat flour containing bran and germ (germ) is less stable than white refined wheat flour because the enzymes normally responsible for the production and rancidity of free fatty acids, and the lipids on which the enzymes act, are During milling to produce white refined wheat flour, the bran and germ have been largely removed. Storage of whole...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D6/00A23L1/105A23L1/10A23B9/26B02B1/08A23L7/10A23L7/104
CPCA23V2002/00A23L1/1025A21D2/36A21D2/145A23L1/1041A21D6/00B02B1/08A21D13/02A21D2/38A23L7/198A23L7/197A23V2250/042A23V2250/214
Inventor B.赵N.周T.S.汉森M.A.杜芬D.R.卡索恩D.L.加农L.C.海恩斯J.M.曼斯J.E.齐默里P.沃尔富克A.普拉塞克
Owner INTERCONTINENTAL GREAT BRANDS LLC
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