Low-sugar, low viscosity malted flours and process for making the same

Abstract

Low-sugar, low viscosity malted flours and methods of making the malted flours are described. Methods of making the low-sugar, low viscosity by treating with Beta-amylase free malt is disclosed. The present disclosure also describes generation of Beta-amylase free malt. The Beta-amylase free malt is used to generate low-sugar, low viscosity malted flours.

Description

PT-1852-WO-PCT LOW-SUGAR, LOW VISCOSITY MALTED FLOURS AND PROCESS FOR MAKING THE SAME CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of U.S. Provisional Application 63 / 650,072 filed May 21, 2024, U.S. Provisional Application 63 / 650,110, filed May 21, 2024, and U.S. Provisional Application 63 / 650,130 filed May 21, 2024, which are incorporated by reference herein in its entirety. BACKGROUND

[0001] Malt is a cereal grain that has been made to germinate by soaking in water and then stopped from germinating further by drying with hot air in a process known as malting. A common malting process has multiple stages including steeping, germination, kilning and roasting grain to convert it into malt. Germination and sprouting involve a number of enzymes to produce the changes from seed to seedling. The malting process is halted when the desired enzymes are optimal. Among other things, the enzymes generated during the malting process convert starch to sugars such as maltose, maltotriose and maltodextrins. Malt with active enzymes is called “diastatic malt”. Malt with inactive enzymes is called “nondiastatic malt”.

[0002] Consumers are asking for label friendly alternatives to maltodextrin in food and beverage applications. While there is a desire to create label-friendly alternatives, there is also a desire for such alternatives to have similar functionality as that of maltodextrin. SUMMARY

[0003] This disclosure relates to malted flours and methods of making malted flours. The disclosure also relates to a β-amylase free (BAF) malt and BAF malt extract, method of making the BAF malt, BAF malt extract and use of the β-amylase free malt or extract for making the malted flours. The disclosure also relates the use of the malted flours generated by the methods described herein.

[0004] The present disclosure provides method of treating a flour comprising treating a slurry comprising a flour with a β-amylase free (BAF) malt and / or a BAF malt extract to generate a malted flour, wherein the malted flour comprises less than 10wt% of sugars, preferably less thanPT-1852-WO-PCT 10wt% of maltose. Preferably, the method generates a low-sugar, low-viscosity (LS / LV) malted flour.10wt%, or less than 5wt%, or less than 3wt%, or less than 2wt%, or less than 1wt%, or less than 0.5wt%. The disclosure further provides food product and / or food ingredients comprising the LS / LV malted flour.

[0006] The disclosure also provides a method of making a malt from a grain comprising steeping, germinating, and kilning the grain, wherein the germinating step comprises inactivating β-amylase enzyme in the malt to generate a BAF malt.

[0007] The disclosure also provides a malt comprising α-amylase enzymes and β-amylase enzymes, wherein the β-amylase enzyme is substantially inactivated or totally inactivated, wherein the malt is a grain malt, preferably a cereal grain malt. BRIEF DESCRIPTION OF THE DRAWINGS

[0008] The drawings illustrate generally, by way of example, but not by way of limitation, various aspects discussed herein.

[0009] FIG.1 shows a plot of the viscosities versus shear rates for 10% malted flours at 20oC. The plot shows low viscosity malted rice flour (LV-samples 1, 2, 3 and 4) and 1 DE maltodextrin.

[0010] FIG. 2 shows a plot of the viscosities versus temperature for low viscosity malted rice flour at 10% dry solid. (LV-sample 1, 2, 3 and 4) and 1 DE maltodextrin.

[0011] FIG. 3A shows a plot of the storage and loss moduli of 25% low viscosity malted rice flour (LV-sample 1) and 1 DE maltodextrin (4°C) at 1mm gap, 1% shear strain and at 4oC.

[0012] FIG. 3B shows a plot of the storage and loss moduli of 10% low viscosity malted rice flour prepared in the Lab (LV-sample 2) and pilot plant (LV-sample 3) and at 4oC.

[0013] FIG.4A shows a plot of RVA profiles of low viscosity malted rice prepared in the Lab (sample 2 and 4) and pilot plant (sample 3) at 10% dry solids in DI water.

[0014] FIG.4B shows a of RVA profile of rice flour at 10% dry solids in DI water. DETAILED DESCRIPTION

[0015] Reference will now be made in detail to certain aspects of the disclosed subject matter, examples of which are illustrated in part in the accompanying drawings. While the disclosed subject matter will be described in conjunction with the enumerated claims, it will be understoodPT-1852-WO-PCT that the exemplified subject matter is not intended to limit the claims to the disclosed subject matter.

[0016] This disclosure relates to low sugar malted flours and methods of making low sugar malted flours. In one aspect, the malted flours disclosed herein relate to low sugar and low- viscosity malted flours. The low-viscosity malted flours have little to no gelling ability in an aqueous composition. The disclosure also relates to the use of the low sugar, low-viscosity malted flours generated by the methods described herein. The malted flours can be used in applications, for example, as bulking agents and / or use as a replacement for maltodextrins.

[0017] The disclosure also relates to a β-amylase free malt, method of making the β-amylase free malt and use of the β-amylase free malt for making the low sugar malted flours.

[0018] The disclosure also relates to a BAF malt extract, method of making the BAF malt extract and use of the BAF malt extract for making the low sugar malted flours.

[0019] The malted flour is a clean-label, low sugar flour and has the potential to be labelled as "flour". Dairy customers desire a natural flour ingredient that is whiter than clean label starches to texturize their yoghurts. Culinary customers desire a natural flour ingredient to texturize their dressings and sauces. Beverage customers desire a low-sugar bulking agent for no / low sugar beverages.

[0020] The term “malt” as used herein relates to a traditional malt powder derived from a grain, preferably a cereal grain and is a diastatic malt with α-amylase enzyme activity and β-amylase enzyme activity. Malt is made by steeping, germinating, kilning and roasting.

[0021] The term “β-amylase free malt” or “BAF malt” as used herein relates to a malt, e.g., a diastatic malt, that includes the enzymes, α-amylase and β-amylase, however, the activity of the β-amylase enzyme has been substantially or totally inactivated. Preferably, the activity of the β- amylase enzyme is not detectable. The BAF malt still has α-amylase enzyme activity. The terms “β-amylase free malt” or “BAF malt” will be used interchangeably.

[0022] The term “β-amylase free malt extract” or “BAF malt extract” as used herein relates to a malt extract, e.g., a diastatic malt extract, that includes the enzymes, α-amylase and β-amylase, however, the activity of the β-amylase enzyme has been substantially or totally inactivated. Preferably, the activity of the β-amylase enzyme is not detectable. The BAF malt extract still has α-amylase enzyme activity. The terms “β-amylase free malt extract” or “BAF malt extract” will be used interchangeably. The BAF malt extract can be obtained by extracting the BAF malt with water to extract the enzymes into the water followed by removing insoluble material in the BAF malt by filtration and / or centrifugation.PT-1852-WO-PCT

[0023] The present description will be described in the context of making and using BAF malt to generate malted flours. It will be understood that the term “BAF malt” as used herein can include BAF malt powder and / or BAF malt extract.

[0024] The terms “malted flour” or “low sugar malted flour” or “LS malted flour” as used herein relate to a flour that has been treated by a BAF malt. Malted flour may include the outer bran, germ, inner endosperm, etc. The malted flour generated by using the BAF malt has low sugar content, preferably low maltose content. The malted flour generated by using a BAF malt includes less than 10wt% of sugars, or less than 5wt% of sugars, or less than 2wt% of sugars, or less than 1wt% of sugars, or less than 0.5wt% of sugars in the malted flour. The terms “malted flour” and “low sugar malted flour” or “LS malted flour” will be used interchangeably.

[0025] The terms “malted rice flour” or “low sugar rice malted flour” or “LS malted rice flour” as used herein relate to a rice flour that has been generated by using the BAF malt. Malted rice flour may include the outer bran, germ, inner endosperm, etc. The malted rice flour generated by using the BAF malt has low sugar content, preferably low maltose content. The malted rice flour treated with a BAF malt includes less than 10wt% of sugars, or less than 5wt% of sugars or less than 2wt% of sugars, or less than 1wt% of sugars, or less than 0.5wt% of sugars in the malted rice flour. The terms “malted rice flour” and “low sugar malted rice flour” or “LS malted flour” will be used interchangeably. Malt

[0026] The malt used herein is from a grain, preferably a cereal grain. Cereal grains can include, for example, barley, wheat, rye, oats, rice, sorghum, millet and corn. Other cereal grains may also be used and are within the scope of this description. In one aspect, the present description relates to a barley malt. The BAF malt as used herein may be formulated as a powder or as an extract.

[0027] The malt generated at germination of cereal grain can include enzymes, for example, amylases, protease and cellulases, etc. A malt can be added to a flour suspension to solubilize flour components. A natural malt can include about 10wt% of sugars. Malts generally include α-amylases and β-amylases. The β-amylases hydrolyze starch into maltose. A malted flour malted with a traditional malt can include large amounts of sugar, e.g., maltose, due to the hydrolysis of starch into maltose by β-amylase. α-Amylase catalyzes the cleavage of α-1,4- glycosidic bonds of starch to generate oligosaccharides of varying lengths with α-configuration and α-limit dextrins, which constitute the branched oligosaccharides. β-amylases are generally responsible for producing maltose, the predominant sugar in conventionally made malted flour.PT-1852-WO-PCT The present invention advantageously includes a malt, preferably a diastatic malt, in which the β- amylase enzyme activity has been substantially or completely inactivated. Preferably, the activity of the β-amylase enzyme is not detectable in the BAF malt described herein.

[0028] By substantially or completely inactivated, it is meant that the β-amylase activity in the BAF malt is more than 60% inactivated compared to the β-amylase activity from a malt in which the β-amylase has not been inactivated. Preferably, β-amylase activity in the BAF malt is more than 70%, or preferably more than 80%, or preferably more than 90%, or preferably more than 95%, or preferably more than 97%, or preferably more than 98%, or preferably more than 99% inactivated relative to the β-amylase activity in which the β-amylase has not been inactivated.

[0029] The β-amylase activity in the BAF malt can be reduced to less than 40 Units / gram (U / g), or less than 20 U / g, or less than 10 U / g, or less than 5U / g, or less than 1 U / g, or less than 0.5 Units / g, or not detectable using the method of Beta-Amylase Activity Test (Megazyme K- BETA310 / 10, Medallion Labs, 9000 Plymouth Ave. N., MN 55427).

[0030] In one aspect, the BAF malt of the present description includes α-amylase activity with little or undetectable β-amylase activity. In one aspect, the BAF malt of the present description includes β-amylase activity of less than 10 U / g, or preferably less than 1U / g.

[0031] The BAF malt includes most or all of the α-amylase activity relative to the α-amylase activity in a traditional diastatic malt, e.g., the malt prior to inactivation. The BAF malt includes at least 50%, or preferably at least 60%, or preferably at least 70%, or preferably at least 80%, or preferably at least 90%, or preferably at least 95%, or preferably at least 98%, or preferably at least 99% of the α-amylase activity relative to the α-amylase activity in the traditional diastatic malt, e.g., malt prior to inactivation. The amount of α-amylase activity after the heat treatment can be at least 50CU / g, or at least 75Cu / g, or at least 100 CU / g, or at least 125CU / g using the Alpha- Amylase Activity Test (AOAC 2002.01, Medallion Labs, 9000 Plymouth Ave. N., MN 55427) Method of making BAF malt

[0032] Malting process can include the steps of steeping, germination, kilning and roasting, which can take several days to acquire a malt and / or a malt powder. In one aspect, the present description relates to a method of making a BAF malt, preferably a barley BAF malt. Malts can be from a variety of cereal grains. Cereal grains can include, for example, barley, wheat rye, oats, rice, sorghum, millet and corn.

[0033] The method of making a BAF malt can include solubilizing a malt powder, e.g., a traditional malt powder, preferably a barley malt powder. The malt is preferably a diastatic malt that includes both the β-amylase activity and α-amylase activity. The diastatic malt powderPT-1852-WO-PCT is solubilized to an aqueous slurry of between about 5wt% and about 50wt%, preferably between about 10wt% and about 40 wt%, or preferably between about 15wt% and about 30wt%, or preferably between about 15wt% and about 25wt%, or preferably about 20wt%. By aqueous, it is meant liquid such as water, milk, skimmed milk, and the like. The liquid may be pH adjusted.

[0034] The enzymes in the diastatic malt powder and / or the slurry comprising the diastatic malt powder can be treated with heat to inactivate the β-amylase enzyme activity in the malt. Preferably, the enzymes in the diastatic malt powder and / or the slurry comprising the malt powder are treated at a temperature of at most 95oC, or at most 85oC, or at most 75oC. Preferably, the slurry and / or the enzymes in the malt powder are treated to a temperature between about 60oC and 80oC, preferably between about 68oC and about 72oC.

[0035] The heat treatment can be for a duration of 1 minute to 5 hours depending on temperature. High temperature requires less time while low temperature requires longer heat treatment time.

[0036] The method further includes drying the slurry after the heat inactivation of the β- amylase enzyme activity to obtain the BAF-malt powder. The slurry can be dried by any of the drying processes known in the art. In one aspect, the heat inactivated slurry is dried by freeze drying. The freeze-dried BAF malt may be ground using, for example, a coffee grinder and then passed through a mesh screen, preferably and a 40-mesh screen.

[0037] In one aspect, the method may further include generating BAF malt extract from the BAF malt to remove the insoluble material. The method can include, for example, combining the BAF malt with water to make a BAF malt suspension. The suspension may be incubated in a water bath to extract the malt enzymes into the water. The suspension may be incubated, for example, at a temperature between 20 and 60oC, or between 30 and 60oC, or between 40 and 60oC. The suspension may be incubated for about between 10 minutes and 2 hours, or between 10 minutes and 60 minutes, or between 10 minutes and 30 minutes.

[0038] After incubation, the malt suspension may be filtered through a filter paper. The filtered malt liquid is the BAF malt extract. Optionally, the solution could be further filtered using a syringe filter. Alternatively, BAF malt extract may be made by centrifugation method to remove insoluble malt fraction.

[0039] It will be understood that the heat inactivation is directed to inactivation of the β- amylase enzyme but the method retains the activity of the other enzymes including, for example,PT-1852-WO-PCT α-amylase enzyme activity and thus, the BAF malt produced is a diastatic malt but is a reduced diastatic malt due to the inactivation of the β-amylase enzyme activity. Malted flour

[0040] Described herein are low sugar malted flours with desired solubility and viscosity functionalities. In one aspect, the present description relates to low sugar malted flours. Preferably, the low sugar malted rice flours described herein also have a low viscosity in an aqueous malted flour composition. The low sugar (LS) / low viscosity (LV) malted flours can have little to no gelling ability. Preferably, the LS / LV malted flours can have little to no gelling ability in aqueous compositions having concentrations of 25wt% dry solids or lower when incubated at 4oC overnight. The LS / LV malted flours may be used in variety of products, for example, food products. Food product can include, for example, beverage mix, infant food, a medicinal product, an emulsion, convenience foods, or a snack- based filling. Such compositions can be used as a partial or complete replacement of maltodextrin and offer a more clean-label alternative.

[0041] In one aspect, the present description relates to a LS malted flour. Preferably, the malted flour comprises a sugar content of less than 10wt%, or preferably less than 5wt%, or preferably less than 2wt%, or preferably less than 1wt%, or preferably less than 0.5wt% in the malted flour. Sugars, as used herein, can include fructose, galactose, glucose, lactose, maltose and / or sucrose.

[0042] Preferably, the LS malted flour can include a maltose content of less than 10wt%, or preferably less than 5wt%, or preferably less than 2wt%, or preferably less than 1wt%, or preferably less than 0.5wt%, or preferably less than 0.3wt%, or preferably less than 0.2wt% in the malted flour.

[0043] The flour that can be malted with the BAF malt can be from a variety of sources, preferably a variety of grains, preferably cereal grain. The flours that can be treated with β- amylase-free malts include, for example, rice flour, corn flour, wheat flour, rye flour, potato flour, tapioca flour, bean flour, flour from roots, e.g., potato, oat flour, barley flour, sorghum flour, millet flour, flour from ancient grains and / or other starch containing flours. Ancient grains can include, for example, amaranth, quinoa, Khorasan wheat (kamut), spelt, freekeh, farro, teff, fonio, einkorn, wild rice and the like.

[0044] It will be understood that the present invention will be described with respect to malted rice flour but other malted flours from other cereal grains are within the scope of this description.PT-1852-WO-PCT

[0045] In one aspect, the present description includes a LS malted rice flour. The malted rice flour can include a sugar content of less than 10wt%, or preferably less than 5wt%, or preferably less than 2wt%, or preferably less than 1wt%, or preferably less than 0.5wt% in the malted flour. Sugars, as used herein, can include fructose, galactose, glucose, lactose, maltose and / or sucrose. Preferably, the malted rice flour can include a maltose content of less than 10wt%, or preferably less than 5wt%, or preferably less than 2wt%, or preferably less than 1wt%, or preferably less than 0.5wt%, or preferably less than 0.3wt%, or preferably less than 0.2wt% in the malted flour.

[0046] The LS malted rice flour includes a dextrose equivalence (DE) of less than 20, or less than 15. The LS malted rice flour has a DE of at most 40, or at most 30, or at most 20, or at most 15, or at most 10, or at most 5. The LS malted rice flour has a DE of between 0.1 and 20, or between 1 and 15, or between 1 and 10, or between 1 and 8, or between 1 and 5, or between 1 and 3.

[0047] The LS malted rice flour includes a carbohydrate content of at least 70wt%, or at least 80wt%, or at least 85wt%, or at least 90wt%. The LS malted rice flour includes a carbohydrate content of between about 70wt% and 95wt%, or between 75wt% and 95wt%, or between 80 to 95wt%, or between about 85wt% and 95wt%, or between about 80wt% and 90wt% on dry basis of the flour.

[0048] The LS malted rice flour includes a protein content of at least 0.5wt%, or at least 1wt%, or at least 2wt%, or at least 4wt%, or at least 6wt%, or at least 8wt%, or at least 10wt%. The malted rice flour includes a protein content of between 2wt% and about 35wt%, or between about 4wt% and 20wt%, or between about 6wt% and 12wt%, or between 8wt% and 12wt%, or between 2wt% and 10wt%, or between about 2wt% and 8wt%, or between 2wt% and 6wt% on dry basis of the flour.

[0049] The malted rice flour includes a fat content of less than 10wt%, or less than 5wt%, or less than 3wt%, or less than 2wt%, or less than 1wt% on dry basis of the flour.

[0050] The LS malted rice flour includes an insoluble fiber content of less than 10wt%, or less than 5wt%, or less than 3wt%, or less than 2wt%, or less than 1wt% on dry basis of the flour.

[0051] The LS malted rice flour includes a moisture content of between 6wt% about 14wt%, or preferably between 7wt% and about 13wt%, or preferably between 8-12%, or preferably between 9wt% and 11wt% on dry basis of the flour.

[0052] In one aspect, the present description includes a LS malted rice flour with a low viscosity (LS / LV malted rice flour). Viscosity, as used herein, is measured by a rheometer, forPT-1852-WO-PCT example, Anton Parr Modular Compact Rheometer (MCR 302e) with a parallel plate geometry. Rheological measurements were made at 20oC with 10wt% dry solids, as described in the Examples below. By low viscosity, it is meant that a composition having 10% dry solids in water at 20oC has a viscosity of less than 500 mPa.s, or preferably less than 200mPa.s, or preferably less than 80mPa.s, or preferably less than 60mPa.s, or preferably less than 50mPa.s,or preferably less than 40mPa.s, or preferably less than 30mPa.s, or preferably less than 20mPa.s, or preferably about10 mPa.s or less when measured at a shear rate of 100 (1 / s) by a rheometer and as shown in FIG.1 and described below in the Examples.

[0053] In one aspect, some LS / LV malted rice flours may not change significantly when viscosity versus shear rate is measured from 0.1 to 100 (1 / s) as shown in FIG.1 and described in Examples below. The LS / LV malted rice flour (LV sample 1 in FIG. 1) can be considered a Newtonian fluid. In one aspect, in some LS / LV malted rice flours, the viscosity vs shear rate changes by less than 20%, or preferably less than 10%, or preferably less than 5% when measured from a shear rate of 1 to a shear rate of 100 (1 / s). The viscosity vs shear rate changes by less than 10mPa.s, or preferably less than 5mPa.s, or preferably less than 2mPa.s, or preferably less than 2mPa.s when measured from a shear rate of 1 to a shear rate of 100 (1 / s). LS / LV malted rice flours with viscosity vs shear rate changes outside of this range are also within the scope of this description.

[0054] The LS / LV malted rice flour (LV sample 1, 2 and 3, FIGs.3A and 3B) advantageously comprises negligible to no gelling capability. In one aspect, the LS / LV malted rice flour does not form a gel at 10wt% of dry solids, or preferably at 15wt% of dry solids, or preferably at 20wt% or dry solids, or preferably at 25wt% of dry solids after storage in the refrigerator (4°C) overnight. In one aspect, the LS / LV malted rice flour does not form a gel at 25wt% dry solids after storage in the refrigerator (4°C) overnight. The rheological analysis of the LV malted rice flour can demonstrate that no gel is formed.

[0055] In one aspect, the storage modulus (G’) of the LV malted rice flour (LV sample 1) is similar or lower than its loss modulus (G”) at 25% dry substance, indicating no gel was formed (See FIG. 3A). The storage and loss moduli are measured after 15 minute incubation at 4°C as described in Examples below. The storage modulus can be significantly lower than the loss moduli at 10% d.s. after incubation for 15 min at 4°C with 1 mm gap between two parallel plates on a rheometer. See Examples below. The storage modulus can be about the same as the loss modulus, or about 80% or less, or about 60% or less, or about 40% or less than the loss modulus at angular frequency of 100 (rad / s).PT-1852-WO-PCT Method of making malted flour

[0056] In one aspect, the present description includes a method of treating a flour. The method includes making a malted flour, preferably a LS / LV malted rice flour. The method includes preparing a slurry with a flour. The slurry can include corn flour, wheat flour, rice flour, rye flour, potato flour, tapioca flour, bean flour, flour from roots, oat flour, barley flour, sorghum flour, millet flour, flour from ancient grains and / or combinations thereof.

[0057] In one aspect, the slurry is a rice flour slurry. The amount of flour in the slurry can be, for example, between about 5wt% and about 40wt%, or preferably between about 5wt% and about 30wt%, or preferably between about 5wt% and about 25wt%, or preferably between about 5wt% and about 20wt% dry solids (d.s.) in the slurry. The slurry is made with an aqueous liquid, preferably the liquid is water.

[0058] The method of generating a LS / LV malted flour can include treating a slurry and / or a cooked flour composition with BAF malt. In one aspect, the method includes treating the slurry with a first round of BAF malt prior to cooking and treating the cooked flour suspension (after cooling) with a second round of BAF malt. The amounts of BAF malt used in the first and / or the second round of BAF malt treatment and the incubation time with the BAF malt can vary. The selection of the amounts of BAF malt, the selection of the first and / or second round of BAF malt treatment and the selection of incubation times can depend on the desired viscosity of the malted flour as further described below. It will be understood that “BAF malt” as used herein refers to a powder but the BAF malt in other forms may also be used, for example, in a solution. The BAF malt can be derived from cereal grains, preferably from barley, wheat, rye, oats, rice, sorghum, millet, corn and combinations thereof. In one aspect, the BAF malt is a barley BAF malt. Addition of the BAF malt prior to cooking can reduce the viscosity of the flour slurry during and after cooking. Reducing the viscosity during cooking can be advantageous when higher dry substance content, e.g., 10wt% or higher, of flour is present in the slurry. Without addition of BAF-malt before heating, the high viscosity of flour when the wt% d.s. is greater may stop the stirring paddle during cooking, which results in unevenly cooked flour.

[0059] In one aspect, the method may include treating the flour slurry with the BAF malt prior to cooking. If treating the slurry with BAF malt prior to cooking, the method of may include heating the slurry to a temperature that is workable for an enzyme or enzymes to hydrolyze starch or starch and protein in flour. The slurry can be heated to a temperature between about 40oC and about 60oC, or preferably 40oC and about 50oC, or preferablyPT-1852-WO-PCT between 45oC and about 55oC, or preferably between 46oC and about 50oC, or preferably about 48oC.

[0060] The method may further comprise adjusting the pH of the slurry. The slurry may be pH adjusted to a desirable pH ranging from about 3.5 to 6.0 or preferably between 4.5 to 6.0, or preferably between pH 5 and about pH 6, or preferably between about pH 5.3 and pH 5.7, or preferably to about pH 5.5. The pH can be adjusted using acid solutions such as hydrochloric acid. Other acid solutions may be used and are within the scope of this description. The method may further include gently mixing the slurry after the pH adjustment.

[0061] The amount of BAF-malt powder added to the heated slurry, prior to cooking, can be between about 0.001wt% to about 5wt% of the dry flour base, or preferably between 0.01wt% and 3wt%, or preferably between 0.01wt% and 1wt%, or preferably between 0.01wt% and 0.75wt%, or preferably between 0.1wt% and 0.6wt%, or preferably between 0.1wt% and 0.5wt%, or preferably between 0.1wt% and 0.4wt%, or preferably between 0.1wt% and 0.3wt%, or preferably between about 0.1wt% and 0.2wt% of dry flour base. Addition of BAF- malt powder higher than 0.75wt% of the dry flour base is also within the scope of this description.

[0062] The rice slurry may be incubated with the BAF malt at a temperature between about 45oC and about 75oC, or preferably between about 48oC and about 70oC. The slurry can be incubated with the BAF malt prior to cooking for at least about 10 minutes, or preferably at least about 15 minutes, or preferably at least about 30 minutes. In one aspect, the slurry can be incubated at 48oC for about 15 minutes and at 70oC for about 15 minutes. Other combinations of temperature and time in the ranges described above are also within the scope of this description.

[0063] In one aspect, the method includes cooking the flour slurry by heating to form a cooked flour suspension. The flour slurry may or may not have been treated with a BAF malt prior to cooking. Preferably, the slurry is cooked to a temperature of at least 90oC, or preferably at least 95oC. Cooking may be conducted by any of the known methods in the art including using steam jacketed kettle, heating coil heat exchanger, a jet cooker, etc. In one aspect, the slurry may be cooked in a jet cooker. The slurry may be heated to at least about 120oC with jet-cooking, or preferably at least 130oC, or preferably at least 135oC with jet- cooking. The slurry can be cooked for at least about 30 seconds, preferably for at least about 10 minutes, or preferably at least about 15 minutes, or preferably at least about 30 minutes.

[0064] The method further includes cooling the cooked suspension. In one aspect, the method includes cooling the cooked composition to a temperature that is workable for anPT-1852-WO-PCT enzyme or enzymes to hydrolyze starch or starch and protein in flour. The cooked suspension can be cooled to a temperature between about 40oC and about 80oC, or preferably 40oC and about 70oC, or preferably between 45oC and about 55oC, or preferably about 48oC. Cooling may be conducted by any of the known methods in the art including cooling exchanger, cooling coil, cooling jacketed stainless-steel tank, etc.

[0065] The method further may include treating the cooled flour suspension with BAF malt, preferably the BAF malt is added into a reaction tank with agitation. In one aspect, the BAF malt is a barley BAF malt. The cooled, cooked rice flour suspension is treated with the BAF malt at a temperature between about 40oC and about 55oC, or preferably between about 46oC and about 50oC, or preferably at about 48oC. The pH of the suspension may be adjusted prior to or after cooking. The suspension may be pH adjusted to a desirable pH ranging from about 3.5 to 6.0 or preferably between 4.5 to 6.0, or preferably between pH 5 and about pH 6, or preferably between about pH 5.3 and pH 5.7, or preferably to about pH 5.5. The pH can be adjusted using acid solutions such as hydrochloric acid. The cooled flour suspension is treated with the BAF malt for at least 5 minutes, or preferably for between about 5 minutes and 240 minutes, or preferably between about 40 minutes and 80 minutes, or preferably between about 50 minutes and 70 minutes, or preferably between about 55 minutes and 65 minutes, or preferably for about 60 minutes.

[0066] The amount of BAF malt added to the cooled suspension can be between about 0.01wt% and about 10wt% of the dry flour base, or preferably between 0.05wt% and about 5wt%, or preferably between about 0.05wt% and about 1wt% of the dry flour base. Preferably, the amount of BAF malt added is between 0.1wt% and 0.8wt%, or preferably between 0.05wt% and 0.7wt%, or preferably between 0.05wt% and 0.6wt%, or preferably between 0.1wt% and 0.7wt%, or preferably between 0.1wt% and 0.6wt%, or preferably between 0.3wt% and 0.6wt% of the dry flour base.

[0067] The amount of BAF malt added to the cooled flour suspension and the incubation time of the suspension with the BAF malt can vary and can be dependent on the desired end use. Increasing the amount of BAF malt and / or increasing the incubation time can result in decreasing the viscosity and / or the gelling ability of the malted flour and / or increasing the sugar content.

[0068] In one aspect, the cooked slurry is treated with BAF malt until a dextrose equivalent (“DE”) of less than 20 is achieved, or preferably less than 15, or preferably less than 10, orPT-1852-WO-PCT preferably less than 8, or preferably less than 5. The DE can be determined by methods known in the art such as the Schoorl's method, Corn Refiners Association

[0069] The method further comprises inactivating the BAF malt in the flour suspension after treating with BAF malt. Once the reaction is complete and the desired viscosities or dextrose equivalent (DE) is reached, the enzyme(s) is inactivated by methods known in the art such as addition of heat or a low / high pH or both. Rapid Visco Analyser (RVA) method for viscosity measurement can be used to determine if the desired final viscosity is reached and to monitor the enzymatic reaction as an in-process control method (FIG.4). The RVA viscosity can be measured using RVA (Model 4800, Perkin Elmer, Shelton, CT, USA) according to standard starch pasting test in deionized water for 13 minutes. The BAF malt may be inactivated by heating the slurry to a temperature of greater than 80oC, or preferably at 85oC or greater. The BAF malt can be inactivated by heating the slurry for at least 10 minutes, or preferably for at least 15 minutes.

[0070] In one aspect, the method further includes drying the BAF malt treated suspension to generate the malted flour. A variety of drying process are known in the art and all are within the scope of this description. The treated slurry can be dried, for example, by drum drying, freeze drying, spray drying, flash drying, fluidized bed drying and combinations thereof. The malted flour is dried to obtain a flour with a moisture content of less than 12wt%, or preferably less than 10wt%, or preferably less than 8wt%, or preferably less than 6wt%, or preferably less than 4wt%.

[0071] In one aspect, the method can include generating a LS / LV malted flour by using a BAF malt extract. The amount of BAF malt extract can be at least 0.1wt%, or at least 0.3wt%, or at least 0.5wt%, or at least 1wt%. The amount of BAF malt extract can be between about 0.1wt% and about 1.5wt% amt of extract based on weight of the flour, or between 0.1wt% and 1.2wt%, or between 0.1wt%, and 1.0wt%, or between 0.1wt% and 0.8wt%, or between 0.1wt% and 0.5wt%, or between 0.5wt% and 1.5wt%, or between 0.5wt% and 1.0wt%.

[0072] The methods described herein can generate a low sugar malted flour of various prototypes such as a low viscosity (LV), a medium viscosity (MV) and / or a high viscosity (HV) malted flour. In one aspect, the present description relates to generating a LS malted flour, preferably a LS / LV malted rice flour.

[0073] The amount of sugar in the low viscosity malted flour can be as described above and, for example, be less than 10wt%, or preferably less than 5wt%, or preferably less than 4wt%, or preferably less than 3wt%, or less than 2wt%, or less than 1wt%, or less than 0.5wt% of the weight of the malted flour. The amount of maltose in the low viscosity malted flourPT-1852-WO-PCT can be as described above and, for example, be less than 10wt%, or preferably less than 5wt%, or preferably less than 4wt%, or preferably less than 3wt%, or less than 2wt%, or less than 1wt%, or less than 0.5wt% of the weight of the malted flour.

[0074] The LS / LV malted rice flour can have a desirable light color. CIELAB color space ("Lab-Farbraum") can be used to measure the color of malted flour. The LS / LV malted rice flour has a higher lightness (L) and lower yellowness (b) than SimPure flour (label friendly and functional starch) and other starches in the Lab Color Space.

[0075] In one aspect, the method generates a LS / LV malted rice flour with a viscosity of less than 500mPa.s, or preferably less than 200mPa.s, or preferably less than 100mPa.s, or less than 50mPa.s, or less than 25mPa.s, or 10 or less mPa.s wherein the viscosity is measured at 20oC at 10% d.s in water and at a shear rate of 100 (1 / s) using a rheometer as described below in Examples. In one aspect, the method generates a LS / LV malted flour with a viscosity of at most 500mPa.s, or preferably at most 200mPa.s, or preferably at most 100mPa.s, or preferably at most 50mPa.s, or preferably at most 25mPa.s, or preferably at most 20 mPa.s, or preferably at most 15mPa.s, or preferably at most 10mPa.s.

[0076] In one aspect, the method generates a LS / LV malted rice flour with a viscosity versus shear rate measured from 1 to 100 (1 / s) that does not change (FIG.1, LV sample 1). The method generates a LS / LV malted rice flour can be considered a Newtonian fluid. The method generates a malted rice flour wherein the viscosity vs shear rate changes by less than 20%, or preferably less than 10%, or preferably less than 5% when measured from a shear rate of 1 to a shear rate of 100 (1 / s). The viscosity vs shear rate changes by less than 10mPa.s, or preferably less than 5mPa.s, or preferably less than 2mPa.s, or preferably less than 2mPa.s when measured from a shear rate of 1 to a shear rate of 100 (1 / s).

[0077] In one aspect, the method generates a LS / LV malted rice flour with the storage modulus of the LV malted rice flour lower than its loss modulus at 10wt% dry solids and / or at 25% dry solids, indicating that no gel was formed. The storage and loss modulus are measured after 15 minutes equalization of temperature at 4°C with 1 mm gap filled with sample between two parallel plates on a rheometer.

[0078] In one aspect, the method generates a LS / LV malted rice flour (LV sample 1) that is more stable than maltodextrin 1 with temperature change. See FIG.2. The viscosity remains low when the temperature of the composition varies between 20oC and 80oC. This can be advantageous for use in hot beverages and beverages at room temperature as the low viscosity is maintained.PT-1852-WO-PCT

[0079] In one aspect, the LS / LV malted rice flours can be used as a food ingredient in a variety of food products. The products made using the above LV malted rice flours will be natural and clean-label functional ingredients. It may be labelled as a malt or a malted flour or malted flours. The products comprising the LS / LV malted flours may provide viscosities, creaminess, mouthfeel, gelling, emulsifying other functionalities that a common bulking agent, e.g. a maltodextrin, can’t provide. The LV malted flour can be used as an ingredient in a wide variety of applications in bread, pastry, meats, dry soup mixes, bakery mixes, frosting mixes, spice mixes, beverage powders, condiments, gravy mixes, sauce mixes, frozen dairy foods, fat mimetics, whipped products, protective coatings, agglomeration aids, low or reduced-in-calorie foods, low or reduced-in-fat foods, beverages, fat replacers, skimmed milk replacers, whey powder replacers, flavor carrier, seasoning carrier, etc.

[0080] In one aspect, the LS / LV malted flour can be a low-sugar, clean-label flour texturizer. In one aspect, the LS / LV malted flour can be a low sugar or sugar-free bulking agent. In one aspect, the LS / LV can be a low sugar binding agent.

[0081] According to various aspects, a use of a low sugar, LS / LV malted flour includes use in food products such as, but not limited to, beverages, beverage mixes, infant food, medicinal products, food emulsions, convenience foods, bakery, dairy, and snack-based fillings or food products. Beverages and beverage mixes can include instant mixes for hot or cold beverages, flavored milk including chocolate milk, cocoa malt beverages, carbonated soft drinks, fruit juices, sports beverages, nutrition beverages, and infant formula. Dairy can include ice cream, yogurt, sour cream, whip cream, and non-dairy vegan alternatives. Convenience foods include but are not limited to salad dressings (pourable and spoonable), sauces (instant and prepare), condiments, puddings, bars, cereals, coatings for cereal, spreads, low-fat spreads, icings, hard candies, soft candies, gummy products, and dry mix seasonings. Bakery can include cookies, cakes, muffins, crackers, pastries, and laminated baked products.

[0082] In an example, the ability of the LS / LV malted flour of the present invention to be incorporated at high dry substance percentages and function as a texturizer / thickening agent ensures that the mouth feel of a consumable can be tailored accordingly meaning that the LS / LV malted flour ingredient of the present invention can be used in numerous consumables.

[0083] In one aspect, the LS / LV malted flour as described herein can be used as at least a partial replacement of maltodextrin in food applications and in many cases can be used as a full replacement of maltodextrin in food applications. Such LS / LV malted flour can be an effective maltodextrin replacement in any food application in which maltodextrins are currently used. ThePT-1852-WO-PCT LS / LV malted flour demonstrates similar functionality (e.g., pH, solubility, and viscosity) as maltodextrin making it a suitable replacement for maltodextrin in food applications. Such replacement allows for consumer-friendly labelling as malted flours may be more well received by some consumers as compared to maltodextrin.

[0084] Further, such malted flour additionally has the capability to replace maltodextrins in flavor encapsulation applications wherein a flavor emulsion is created and spray dried, to convert a liquid flavor into a solid. In these applications maltodextrins may be used alongside a lipophilic starch, or alternately used alone to create a flavor emulsion. Maltodextrins are typically used in this space due to their ability to form matrices that positively contribute to encapsulation. The malted flour described herein can replace maltodextrins in this space due to their bland flavor, low viscosity, and low cost.

[0085] Additionally, LS / LV malted flours can replace maltodextrin in plating oil-based flavors. Preferably, the malted flour as described herein can be used for instant sauces (e.g., dry mix that is reconstituted to a sauce form by the consumer), prepared sauces, dry mix seasoning, and flavor encapsulation. Such malted flours can be added in varying amounts and consistently demonstrate similar taste and functionality as maltodextrin.

[0086] The invention is further described in detail by reference to the following experimental examples. These examples are provided for purposes of illustration only and are not intended to be limiting unless otherwise specified. Thus, the invention should in no way be construed as being limited to the following examples, but rather should be construed to encompass any and all variations which become evident as a result of the teaching provided herein. EXAMPLES Example 1: BAF Malt

[0087] Materials: Light-colored barley malt (Prairie Malt ULC, Lot BIG22XMB00035) was obtained from Boortmalt North America. In the lab, barley malt grains were ground to coarse particles using a coffee grinder for 1 minute. The coarse particles were transferred to a 40-mesh sieve. After shaking, the overs on the 40-mesh sieve were discarded. The rest was ground and passed through 60 mesh screen (61% yield). Rice flour: Honeywille long grain rice flour was purchased from The Honeyville Mill. A: Method of making the β-amylase free malt

[0088] Deionized water (200 ml) in a metal beaker was heated to reach 68-70°C on the hot plate (Fisher brand Isotemp Advanced stirrer hotplate). Fine Prairie Malt ULC (50 g) was addedPT-1852-WO-PCT into a beaker to form 20% solution. The malt aqueous slurry was treated at 68-70°C for 30 min to inactivate β amylase without significant impacting α-amylase activity. After heat treatment, the malt aqueous slurry was quickly cooled to about room temperature. The malt aqueous slurry was transferred into a freeze-drying flask and placed in the freezer overnight. The frozen malt slurry was freeze-dried in a freeze-dryer.

[0089] Alpha-amylase activity test: Alpha-amylase activity was determined by the Medallion lab using the reference AOAC 2002.01.

[0090] Beta-amylase activity test: Beta-amylase activity was determined by the Medallion lab using the reference of Megazyme K-BETA3.

[0091] Table 1 (below) shows the results from the heat treatment of the traditional malt. The β-amylase enzyme activity is reduced to below detectable limits in the treated barley malt, while 77.6% of alpha-amylase was retained after the process (Table 1). The barley malt powder resulting from the heat treatment is the BAF malt powder used in the experiments below. Table 1 Alpha-amylase activity*(cu / g) in Βeta-amylase activity#(u / g) in barley - laseB: Method of making BAF malt extract

[0092] BAF Barley Malt Extract: 6 g (ds) of BAF Barley Malt was weighed into a plastic 50mL conical test tube with a cap. 40 ml D.I. water was added to the tube. The mixture was mixed with vortex mixer, incubated in 50°C water bath for 20 min with intermittent mixing to extract the malt enzymes. The malt suspension was filtered through a Whatman Grade 1 filter paper. The filteredPT-1852-WO-PCT malt liquid is the BAF malt extract. The total filtered extract was 40 g. Optionally, the solution could be further filtered using 1-micron syringe filter. Example 2-Method of making low sugar, low viscosity (LS / LV) malted flours

[0093] Long grain rice flour was obtained from Honeyville Grain Mill (Honeyville, UT 84314, USA). It contains 21.74% amylose, 81.5% carbohydrate, 7.24% protein, 1.4% fat, 2.0% soluble fiber, 0.6% insoluble fiber and 0.55% ash analyzed by Medallion Labs (Minneapolis, MN 55427). Making LS / LV malted flour at 10wt% d.s. (Lab061522)

[0094] Deionized water (480 g) was weighed into a 600 ml beaker and placed on the hot plate. Water was heated to a boiling temperature. While stirring, Honeywille long grain rice flour (60 g, moisture 9.34%) was added gradually to boiling water. The rice flour was cooked at 95°C for 15 minutes and then cooled to 48±2°C. The pH of the slurry was adjusted to 5.5±0.2 using 1% NaOH / HCI solutions. After pH adjustment, continue mixing of the slurry at a gentle speed. The beta-amylase-free Prairie barley Malt ULC (moisture 2.52%, 0.3 g or 0.5% of the weight of the rice flour) was gradually added into the rice flour slurry while mixing. After 60 min hydrolysis, the reaction was terminated by heating the rice flour slurry at 85-87°C for 15 minutes. The rice flour slurry was cooled to room temperature. It was then transferred to a freeze-drying flask and placed in a freezer overnight. The frozen malt slurry was freeze-dried in a freeze-dryer. Making LS / LV malted flour at 20wt% d.s. (Lab040224)

[0095] Rice flour slurry preparation: Sample 448.2 g (400 g d.s.) of long grain rice flour with moisture of 10.75% (RF-100080, from Honeyville Grain Mill, Producers Rice Ingredients, Stuttgart AR 72160) was weighed into a Thermomix (Vorwerk® International). RO water (1551.8 g) was added to make a 20% rice flour aqueous slurry.

[0096] Adjustment of pH: The pH of the flour slurry was adjusted to 5.5±0.2 using 1% NaOH / HCI solutions while mixing.

[0097] Initial enzyme reaction and cooking: The flour slurry was added with 0.852 (0.8 g d.s.) or 0.2% of beta-amylase free malt on rice flour base while mixing to reduce the viscosity during cooking of flour slurry. The rice flour was held at 48 and 70°C for 15 minutes and then 90-95°C for 15 minutes and then cooled to 50°C.

[0098] Enzyme reaction after cooking: Beta-amylase free malt 2.124 g (2 g d.s., or 0.5% on rice flour base) was added to the cooked rice flour. The enzymatic reaction was carried out at 50°C for 1 hour with mixing.

[0099] Termination of Reaction: After 60 min hydrolysis, the reaction was terminated by heating the rice flour slurry at 90-95°C for 15 minutes.PT-1852-WO-PCT

[0100] The rice flour slurry was cooled to room temperature. It was then transferred to a freeze-drying flask and placed in a freezer overnight. The frozen malt slurry was freeze-dried in a freeze-dryer.

[0101] Sample was ground in coffee grinder and passed through 40 mech screen (g). The moisture content was 1.8%.

[0102] Increasing the percent d.s. in the process helps to reduce the processing cost of malted flour. Making LS / LV malted flour at pilot plant at 14% d.s. (HAM022323)

[0103] Rice flour slurry preparation: Long grain rice flour (RF-100080) from Producers Rice Ingredients (10 lb, moisture 11.9%) was weighed and added to jacketed stainless steel tank. Water was added so that the total slurry weight was 72.9 lb. While stirring, the slurry was heated to 48±2°C.

[0104] Adjustment of pH: Check the pH and the temperature of the slurry. Adjust pH to 5.5±0.2 using 1% NaOH / HCI solutions. After pH adjustment, continue mixing of the slurry at a gentle speed.

[0105] Initial enzyme conversion and cooking: Barley β-amylase-free Malt (0.1% of the weight of rice flour) was added gradually to rice slurry. After enzyme conversion at 48±2°C for 15 min to lower slightly the viscosity, the slurry of rice flour is jet-cooked at about 99°C. Jet- cooking residence time was about 1 minute. Time for all the slurry to pass through the jet cooker was 14 minutes. The cooked flour is cooled to 48±2°C.

[0106] Malt enzyme conversion after cooking: Prairie barley β-amylase -free Malt ULC (0.065% of the weight of the rice flour) is added gradually into the cooked rice flour slurry while mixing. The enzyme reaction is carried out at 48±2°C for 15 minutes.

[0107] Termination of Reaction: After malt enzyme conversion, the converted rice flour was jet-cooked at about 112°C. Jet-cooking residence time was about 1 minute. Time for all the slurry to pass through the jet cooker was 17 minutes. The slurry was held above 85°C for 20 minutes.

[0108] Drying of malt treated flour: The malt enzyme treated rice flour is spray-dried. Making LS / LV malted flour at 20wt% d.s. using BAF malt extract (Lab020325)

[0109] Rice flour slurry preparation: Sample 448.2 g (400 g d.s.) of long grain rice flour with moisture of 10.75% (RF-100080, Producers Rice Ingredients, StuttgartAR 72160) was weighed into a Thermomix (Vorwerk® International). Water (1551.8 g) was added to make a 20% rice flour aqueous slurry.PT-1852-WO-PCT

[0110] Adjustment of pH: The pH of the flour slurry was adjusted to 5.5±0.2 using 1% NaOH / HCI solutions while mixing.

[0111] Initial enzyme reaction and cooking: The flour slurry was added with 10 g of beta- amylase free malt extract while mixing to reduce the viscosity during cooking of flour slurry. The rice flour was heated with mixing in a Thermomix, and held at about 70°C for 20 minutes for thinning flour, heated to 90-95°C for 15 minutes for cooking, and then cooled to 50°C.

[0112] Enzyme reaction after cooking: The beta-amylase free malt extract (30 g) was added to the cooked rice flour. The enzymatic reaction was carried out at 50°C for 1 hour with mixing.

[0113] Termination of Reaction: After 60 min hydrolysis, the reaction was terminated by heating the rice flour slurry at 90-95°C for 15 minutes.

[0114] The rice flour slurry was cooled to room temperature. It was then transferred to a freeze-drying flask and placed in a freezer overnight. The frozen malt slurry was freeze-dried in a freeze-dryer. Sample was ground in coffee grinder and passed through 60 mesh screen (g).

[0115] Table 2 summarizes the various treatments of rice flour with BAF malt. Table 2 sample Slurry treatment Cooking Cooked flour (amt. of BAF malt) method / % composition of of ur ht n ce

[0116] Sugar profile by HPLC test

[0117] Sugar profile by HPLC test was analyzed by the Medallion lab using the reference of AOAC 977.20. Rheological measurementsPT-1852-WO-PCT

[0118] To prepare the sample for rheology, samples were cooked using a Rapid Viscosity Analyzer (RVA) ,e.g., RVA (Model 4800, Perkin Elmer, Shelton, CT, USA). The samples were suspended in deionized (DI) water at 10% or 25% dry solids (ds). The total suspension weighed 30.0 g. The RVA method settings are heating sample from 50°C to 95°C with spindle speed at 160 rpm in 4 min and 42 sec, cooking at 95°C for 2 min and 30 sec with spindle speed at 160 rpm, cooling down to 50°C in 3 min and 48 sec, and holding at 50°C for 2 min. Once complete, 2mL of the RVA paste was used for rheology testing. Anton Parr Modular Compact Rheometer (MCR 302e) with a parallel plate geometry was use d for rheology.

[0119] To measure storage (G’) and loss moduli (G”), right after cooking the sample 25% or 10% dry substance in the RVA, about 2 mL of the sample was pipetted onto the parallel plate base that was set to a temperature of 4°C. A PP50 sandblasted geometry was set to a 1 mm gap, the pasted sample was trimmed, and the method was started. The rheology method included a 15- minute recovery period at 4°C. A shear sweep from 100 to 0.5 rad / s is then measured at 1% shear strain. Viscosities versus shear rates from 0.1 to 1001 / s at 20°C were analyzed at 10% and 20°C. A temperature ramp from 20-90°C at 201 / s shear rate was performed. Results: Sugar content of rice flour treated with a traditional barley malt

[0120] Sugar profiles of traditional malt (1% on flour bases)-hydrolyzed rice flour at different reaction time was shown in Table 3. The rice flour was treated for the reaction times indicated in Table 3 The sample with 0 min hydrolysis means that the sample was drawn before addition of traditional barley malt. Table 3 shows that the amount of maltose in the rice flour increases with the incubation time when treated with a traditional malt. The presence of the β-amylase enzyme activity in the traditional malt results in the hydrolysis of starch leading to increased amounts of maltose as the reaction time increases. The sugar content of malted rice flour was 16.6% after hydrolyzed the cooked rice flour using 1% barley malt at 48±2°C for 15minutes. The high sugar content is undesirable for a texturizer. The sugar was nearly all contributed by maltose, the hydrolyzed product of starch by beta-amylase. Table 3 Samples Fructose Galactose Glucose Lactose Maltose Sucrose Total rs %PT-1852-WO-PCT Malt-15 min 0 0.00% 0.19% 0.00% 16.10% 0.22% 16.60% hydrolysis % % %Sugar content of rice flour treated with a BAF malt from barley

[0121] The beta-amylase-free malt was used to produce low viscosity malted rice flour and it contained 0.45% total sugars. Such a low sugar product may be used for low-sugar or sugar-free products (Table 4). Prairie malt ULC and traditional barley malt had total sugars of 9.84% and 8.73% respectively, which are too high for texturizers (Table 4). Table 4 Samples Fructose Galactose Glucose Lactose Maltose Sucrose Total sugars % % % %

[0122] Viscosity of LS / LV malted flour: The viscosity of the malted flour was determined as described above. All the compositions had 10% d.s. FIG 1 shows the viscosities versus shear rates for low viscosity malted rice flour LV-sample 1, LV-sample 2, LV-sample 3, LV-sample 4 and 1 DE maltodextrin. The viscosities versus shear rates of the low viscosity malted rice flour rice flour (LV-sample 1) was close to 1 DE maltodextrin. The viscosity of lab samples decreased much morePT-1852-WO-PCT than the viscosity of pilot plant sample when shear rate increased from 0.1 to 100 (1 / s), indicating lab sample was more susceptible to shear rate.

[0123] FIG. 2 shows a plot of the viscosity versus temperature for low viscosity malted rice flour (LV-samples 1, 2, 3, 4) and 1 DE maltodextrin. The viscosity of low viscosity malted rice flour was slightly higher and more stable than that of 1 DE maltodextrin at higher temperature above 40°C (See FIG. 2). FIG. 2 also shows that the viscosities of malted rice flour prepared in the Lab (LV-sample 2) and pilot plant (LV-sample 3). The viscosities of both samples decreased when the temperature increased.

[0124] FIG. 3A shows the storage and loss moduli of the malted rice flour composition (LV- sample 1) and the 1 DE maltodextrin composition. Storage and loss moduli of low viscosity malted rice flours of samples 1, 2 and 3 and 1 DE maltodextrin (4°C) showed that their storage moduli were lower than their loss moduli, indicating both were not able to form true gels (FIG.3A). The storage modulus is about 37% of the loss modulus at angular frequency of 100 (rad / s). If storage modulus is greater than the loss modulus, then the material can be regarded as mainly elastic or a gel. Conversely, if loss modulus is greater than storage modulus, then the material is predominantly viscous liquid. The gel point is defined as the point at which the storage modulus becomes larger than the loss modulus indicating that the fluid has transitioned from fluid flow like behavior to solid elastic behavior.

[0125] FIG.3B shows a plot of the storage and loss moduli of low viscosity malted rice flour prepared in the Lab (LV-sample 2) and pilot plant (LV-sample 3). The G’ of lab sample dropped precipitously at angular frequency of 17 rad / s while the G’ of pilot plant sample dropped precipitously at angular frequency of 49 rad / s, which could be caused by damaging of the weak elasticity of the viscoelastic material at certain angular frequency. The elastic property of the lab sample was weaker than the pilot sample.

[0126] The LV malted rice flour prepared using BAF barley malt extract (LV sample 4) was analyzed its rheological properties (See FIGS. 1, 2, and 4). The product of sample 4 was not significantly different from the other three products of sample 1, 2 and 3 that were prepared using BAF barley malt powder. One advantage of using BAF malt extract instead of BAF malt powder is that the insoluble fraction of BAF malt was filtered out or removed, which was expected to give smooth texture and less sediments when used in alternative beverages or other products.

[0127] FIG.4A shows a plot of RVA profiles of low viscosity malted rice prepared in the Lab (LV-samples 2 and 4) and pilot plant (LV-sample 3). The lab sample (Lab040224-LV-sample 2, 20wt% of d.s) was prepared with 0.2% addition of BAF malt on the weight of rice flour beforePT-1852-WO-PCT cooking flour slurry and 0.5% addition of BAF malt on the weight of rice flour after cooking. The pilot sample was prepared with 0.1% addition of BAF malt on the weight of rice flour before cooking flour slurry and 0.065% addition of BAF malt on the weight of rice flour after cooking. The lab sample prepared with higher amount of BAF malt has a significantly lower viscosity than the sample prepared with less amount of BAF malt in the pilot plant. RVA method can be used as an in-process method for monitoring BAF malt addition and hydrolysis. FIG.4B shows a plot of the RVA profile of the rice flour (not malted). The viscosity at 50oC after cooking for 12 minutes is significantly higher for the rice flour compared to the malted rice flour.

[0128] Table 5 shows the viscosity, ratio of storage and loss modulus, total sugar and dextrose equivalent (DE). Table 5 Sample #1 Sample #2 Sample #3 Sample #4 HAM0 Sample 51 DE Pr rti L b061522 L b040224 22323 Lab020325 m lt d xtrin l)

[0129] Hunter ColorQuest XE Colorimeter (or equivalent) with included calibration items and accessories including Hunter 1-inch glass sample cell (HunterLab. Reston, Virginia) was used for color measurement. The lightness value, L*, also referred to as "Lstar," defines black at 0 and white at 100. The a* axis is relative to the green–red opponent colors, with negative values toward green and positive values toward red. The b* axis represents the blue–yellow opponents, with negative numbers toward blue and positive toward yellow. The low viscosity malted rice flourPT-1852-WO-PCT has the highest lightness and lowest yellowness among some common native and functional starches and flour.

[0130] Table 6 shows color measurement of the low viscosity malted rice flour and label- friendly corn starch samples Table 6 SamplesL a b

[0131] Samples of the malted rice flour was prepared as follows:

[0132] Sample #1: 5% Low viscosity malted rice flour (made in the lab with 20% d.s. and freeze-dried)

[0133] Samples #5: 5% 1DE maltodextrin from Cargill. (commercial product)

[0134] In preparation of a malted rice flour composition, cold water was stirred at high speed on a hot plate with a stir bar at room temperature. Malted rice flour was slowly added into stirred water to avoid forming lumps. If lumps formed, lumps were broken down using a spatula. Once uniform suspension was formed, suspension of samples was heated on hot plates with high speed of stirring and then cooked at 97±2°C for 20 minutes. The solution of cooked malted flour should be uniform and free of lumps.

[0135] Sensory Results: The 1 DE maltodextrin control has paper flavor. The malted rice flour prepared in the lab has slightly paper flavor. However, the malted rice flour flavor is cleaner than most of starch ingredients. It has mild creaminess.

[0136] Representative features of the present invention are set out in the following clauses, which stand alone or may be combined, in any combination, with one or more features disclosed in the text of the Specification.

[0137] The present invention is as set out in the following clauses:PT-1852-WO-PCT

[0138] Clause 1: A method of treating a flour comprising: treating a slurry comprising the flour with a β-amylase free (BAF) malt to generate a malted flour, wherein the malted flour is a low sugar malted flour, preferably the malted flour is a low sugar, low viscosity (LS / LV) malted flour, wherein the malted flour comprises less than 10wt% of sugars, preferably less than 10wt% of maltose.

[0139] Clause 2: The method of claim 1, wherein the flour comprises corn, wheat, rice, rye, potato, tapioca, beans, roots, oats, barley, sorghum, millet, ancient grains and / or combinations thereof, preferably the flour is a rice flour.

[0140] Clause 3: The method of any one of the preceding clauses, wherein treating the slurry comprises: a. cooking the slurry by heating to form a cooked flour suspension, preferably the slurry comprises between 5wt% and 20wt% of the flour based on the weight of the slurry, wherein the slurry is cooked at a temperature of at least 80oC, preferably about 95oC; b. cooling the cooked flour suspension to between about 40oC and about 55oC, preferably to between about 46oC to 50oC; c. treating the cooled flour suspension with the BAF malt at a temperature between about 40oC and about 55oC, preferably between about 46oC to 50oC; wherein the amount of the BAF malt added is between about 0.1wt% and about 1.0wt% amt of malt based on weight of the flour; d. inactivating the BAF malt in the flour suspension, preferably at a temperature of greater than 80oC, preferably greater than 85oC; and e. drying the flour suspension to generate the malted flour.

[0141] Clause 4: The method of any one of the preceding claims, wherein the method comprises treating the slurry with the BAF malt prior to the cooking step and / or the treating the cooked flour composition after the cooling step.

[0142] Clause 5: The method of any one of the preceding claims, wherein a cooked composition comprising the malted flour at 10 wt% d.s. based on the weight of the composition does not form a gel.

[0143] Clause 6: The method of any one of the preceding claims, wherein the malted flour comprises a viscosity of less than 500 mPa.s when measured at 20oC at a shear rate of 100(1 / s), wherein the viscosity is measured in a cooked malted flour composition of 10wt% d.s.PT-1852-WO-PCT

[0144] Clause 7: The method of any one of the preceding clauses, wherein the BAF malt is from cereal grains, preferably from barley, wheat, rye, oats, rice, sorghum, millet, corn and combinations thereof, preferably from barley.

[0145] Clause 8: The method of any one of the preceding clauses, wherein the drying comprises drum drying, freeze drying, spray drying, hot air drying, oven drying and fluidized bed drying and combinations thereof.

[0146] Clause 9: A malted flour comprising a sugar content of less than 10wt%, preferably less than 5wt%, less than 3wt%, less than 2wt%, or less than 1wt%, or less than 0.5wt%, preferably a cooked composition comprising the malted flour at 10 wt% d.s. based on the weight of the composition does not form a gel.

[0147] Clause 10: The malted flour of clause 9, wherein the malted flour comprises a maltose content of less than 10wt%, preferably less than 4wt%, less than 3wt%, less than 2wt%, or less than 1wt%, or less than 0.5wt%.

[0148] Clause 11: The malted flour of clauses 9-10, wherein the flour is selected from corn flour, wheat flour, rice flour, rye flour, potato flour, tapioca flour, beans flour, flour from roots, oat flour, barley flour, sorghum flour, millet flour, flour from ancient grains and combinations thereof, preferably the malted flour is a malted rice flour.

[0149] Clause 12: The malted flour of any one of clauses 9-11, wherein the malted flour composition has viscosity range of less than 500 mPa.s, preferably less than 200 mPa.s, at 10wt% (d.s), at a shear rate of 100 (1 / s) at 20°C wherein the viscosity is measured in a malted flour composition comprising 10wt% of dry solids of the malted flour.

[0150] Clause 13: The malted flour of any one of clauses 9-12, the malted flour has a dextrose equivalent (DE) of less than twenty as measured by DE by Schoorl's method, based on the reduction of copper (II) sulphate solution.

[0151] Clause 14: The malted flour of any one of clauses 9-13, wherein the storage modulus of the malted flour is lower than the loss moduli, preferably the storage modulus to loss modulus ratio (G’ / G”) is less than 1, when measured at an angular frequency of 100 (rad / s).

[0152] Clause 15: A food product, comprising the malted flour, preferably the malted rice flour, of any one of clauses 9-14.

[0153] Clause 16: The food product of clause 15, wherein the food product is a beverage mix, infant food, an infant beverage, a medicinal product, an emulsion, a convenience food, a snack- based filling, a sports drink and / or combinations thereof.PT-1852-WO-PCT

[0154] Clause 17: The food product of any one of clauses 15-16, wherein the malted flour is at least a partial or full replacement of maltodextrin.

[0155] Clause 18: The food product of any one of clauses 15-17, wherein the malted flour is a bulking agent, a texturizer, a fat replacer, a skimmed milk replacer, a whey powder replacer and combinations thereof.

[0156] Clause 19: Use of a malted flour of any one of clauses 15-18, in a beverage mix, an infant food, a medicinal product, an emulsion, a convenience food, or a snack- based filling, or a food product.

[0157] Clause 20: A food ingredient comprising a malted flour of any one of claims 9-14.

[0158] Clause 21: A method of making a malt from a grain comprising steeping, germinating, and kilning the grain, wherein the germinating step comprises inactivating β-amylase enzyme in the malt to generate a BAF malt.

[0159] Clause 22: The method of clause 21, wherein the inactivating comprises heating the malt during the germinating step to a temperature between 60oC and 75oC, preferably between 65oC and 70oC.

[0160] Clause 23: The method of any one of clauses 21-22, wherein the grain is selected from barley, wheat, rye, oats, rice sorghum, millet, corn and combinations thereof.

[0161] Clause 24: The method of any one of clauses 21-23, wherein the pH range during the inactivating is between 4 and 8 and preferably about 5.0.

[0162] Clause 25: A malt comprising α-amylase enzymes and β-amylase enzymes, wherein the β-amylase enzyme is substantially inactivated or totally inactivated, wherein the malt is a grain malt, preferably a cereal grain malt.

[0163] Clause 26: The malt of clause 25, wherein the grain malt is selected from barley malt, wheat malt, rye malt, oats malt, rice sorghum malt, millet malt, corn malt and combinations thereof.

[0164] Clause 27: The malt of any one of clauses 25-26, wherein the activity of the β-amylase enzyme is less than 15% of the total amylase activity, preferably less than 10%, preferably less than 5% of the total amylase activity.

[0165] Clause 28: The malt of any one of clauses 25-27, wherein the activity of the β-amylase enzyme is not detectable.

[0166] Clause 29: The malt of any one of clauses 25-28, wherein the activity of the α-amylase enzymes is 5x more than the activity of the β-amylase enzymes, preferably 10x more, preferably 20x more.PT-1852-WO-PCT

[0167] Clause 30: The method any one of clauses 1-8, wherein the BAF malt is a BAF malt powder and / or a BAF malt extract.

[0168] In this document, the terms “a,” “an,” or “the” are used to include one or more than one unless the context clearly dictates otherwise. The term “or” is used to refer to a nonexclusive “or” unless otherwise indicated. All publications, patents, and patent documents referred to in this document are incorporated by reference herein in their entirety, as though individually incorporated by reference. In the event of inconsistent usages between this document and those documents so incorporated by reference, the usage in the incorporated reference should be considered supplementary to that of this document; for irreconcilable inconsistencies, the usage in this document controls.

[0169] Values expressed in a range format should be interpreted in a flexible manner to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range were explicitly recited. For example, a range of “about 0.1% to about 5%” or “about 0.1% to 5%” should be interpreted to include not just about 0.1% to about 5%, but also the individual values (e.g., 1%, 2%, 3%, and 4%) and the sub-ranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, 3.3% to 4.4%) within the indicated range. The statement “about X to Y” has the same meaning as “about X to about Y,” unless indicated otherwise. Likewise, the statement “about X, Y, or about Z” has the same meaning as “about X, about Y, or about Z,” unless indicated otherwise.

[0170] Unless expressly stated, ppm (parts per million), percentage, and ratios are on a by weight basis. Percentage on a by weight basis is also referred to as wt% or % (wt) below.

Claims

PT-1852-WO-PCT CLAIMS What is claimed is:

1. A method of treating a flour comprising: treating a slurry comprising the flour with a β-amylase free (BAF) malt to generate a malted flour, wherein the malted flour is a low sugar malted flour, preferably the malted flour is a low sugar, low viscosity (LS / LV) malted flour, wherein the malted flour comprises less than 10wt% of sugars, preferably less than 10wt% of maltose.

2. The method of claim 1, wherein the flour comprises corn, wheat, rice, rye, potato, tapioca, beans, roots, oats, barley, sorghum, millet, ancient grains and / or combinations thereof, preferably the flour is a rice flour.

3. The method of any one of the preceding claims, wherein treating the slurry comprises: a. cooking the slurry by heating to form a cooked flour suspension, preferably the slurry comprises between 5wt% and 20wt% of the flour based on the weight of the slurry, wherein the slurry is cooked at a temperature of at least 80oC, preferably about 95oC; b. cooling the cooked flour suspension to between about 40oC and about 55oC, preferably to between about 46oC to 50oC; c. treating the cooled flour suspension with the BAF malt at a temperature between about 40oC and about 55oC, preferably between about 46oC to 50oC; wherein the amount of the BAF malt added is between about 0.1wt% and about 1.0wt% amt of malt based on weight of the flour; d. inactivating the BAF malt in the flour suspension, preferably at a temperature of greater than 80oC, preferably greater than 85oC; and e. drying the flour suspension to generate the malted flour.

4. The method of any one of the preceding claims, wherein the method comprises treating the slurry with the BAF malt prior to the cooking step and / or the treating the cooked flour composition after the cooling step.PT-1852-WO-PCT 5. The method of any one of the preceding claims, wherein a cooked composition comprising the malted flour at 10 wt% d.s. based on the weight of the composition does not form a gel.

6. The method of any one of the preceding claims, wherein the malted flour comprises a viscosity of less than 500 mPa.s when measured at 20oC at a shear rate of 100(1 / s), wherein the viscosity is measured in a cooked malted flour composition of 10wt% d.s.

7. The method of any one of the preceding claims, wherein the BAF malt is from cereal grains, preferably from barley, wheat, rye, oats, rice, sorghum, millet, corn and combinations thereof, preferably from barley.

8. The method of any one of the preceding claims, wherein the drying comprises drum drying, freeze drying, spray drying, hot air drying, oven drying and fluidized bed drying and combinations thereof.

9. The method of any one of the preceding claims, wherein the BAF malt is a BAF malt powder and / or a BAF malt extract.

10. A malted flour comprising a sugar content of less than 10wt%, preferably less than 5wt%, less than 3wt%, less than 2wt%, or less than 1wt%, or less than 0.5wt%, preferably a cooked composition comprising the malted flour at 10 wt% d.s. based on the weight of the composition does not form a gel, wherein the malted flour composition has viscosity range of less than 500 mPa.s, at 10wt% (d.s), at a shear rate of 100 (1 / s) at 20°C wherein the viscosity is measured in a malted flour composition comprising 10wt% of dry solids of the malted flour.

11. The malted flour of claim 10, wherein the malted flour comprises a maltose content of less than 5wt%, preferably less than 4wt%, less than 3wt%, less than 2wt%, or less than 1wt%, or less than 0.5wt%.

12. The malted flour of claims10-11, wherein the flour is selected from corn flour, wheat flour, rice flour, rye flour, potato flour, tapioca flour, beans flour, flour from roots, oatPT-1852-WO-PCT flour, barley flour, sorghum flour, millet flour, flour from ancient grains and combinations thereof, preferably the malted flour is a malted rice flour.

13. The malted flour of any one of claims 10-12, wherein the malted flour composition has viscosity range of less than 500 mPa.s, at 10wt% (d.s), at a shear rate of 100 (1 / s) at 20°C wherein the viscosity is measured in a malted flour composition comprising 10wt% of dry solids of the malted flour.

14. The malted flour of any one of claims 10-13, the malted flour has a dextrose equivalent (DE) of less than twenty as measured by DE by Schoorl's method, based on the reduction of copper (II) sulphate solution.

15. The malted flour of any one of claims 10-14, wherein the storage modulus of the malted flour is lower or about equal to than the loss moduli, preferably the storage modulus to loss modulus ratio (G’ / G”) is less than 1.2, preferably less than 1, when measured at an angular frequency of 100 (rad / s).

16. A food product, comprising the malted flour, preferably the malted rice flour, of any one of claims 10-15.

17. The food product of claim 16, wherein the food product is a beverage mix, infant food, an infant beverage, a medicinal product, an emulsion, a convenience food, a snack-based filling, a sports drink and / or combinations thereof.

18. The food product of any one of claims 16-17, wherein the malted flour is at least a partial or full replacement of maltodextrin.

19. The food product of any one of claims 16-18, wherein the malted flour is a bulking agent, a texturizer, a fat replacer, a skimmed milk replacer, a whey powder replacer and combinations thereof.PT-1852-WO-PCT 20. Use of a malted flour of any one of claims 10-15, in a beverage mix, an infant food, a medicinal product, an emulsion, a convenience food, or a snack- based filling, or a food product.

21. A food ingredient comprising a malted flour of any one of claims 10-15.

22. A method of making a malt from a grain comprising steeping, germinating, and kilning the grain, wherein the germinating step comprises inactivating β-amylase enzyme in the malt to generate a BAF malt.

23. The method of claim 22, wherein the inactivating comprises heating the malt during the germinating step to a temperature between 60oC and 75oC, preferably between 65oC and 70oC.

24. The method of any one of claims 22-23, wherein the grain is selected from barley, wheat, rye, oats, rice sorghum, millet, corn and combinations thereof.

25. The method of any one of claims 22-24, wherein the pH range during the inactivating is between 4 and 8 and preferably about 5.

0.

26. A malt comprising α-amylase enzymes and β-amylase enzymes, wherein the β-amylase enzyme is substantially inactivated or totally inactivated, wherein the malt is a grain malt, preferably a cereal grain malt.

27. The malt of claim 26, wherein the grain malt is selected from barley malt, wheat malt, rye malt, oats malt, rice sorghum malt, millet malt, corn malt and combinations thereof.

28. The malt of any one of claims 26-27, wherein the activity of the β-amylase enzyme is less than 15% of the total amylase activity, preferably less than 10%, preferably less than 5% of the total amylase activity.PT-1852-WO-PCT 29. The malt of any one of claims 26-28, wherein the activity of the β-amylase enzyme is not detectable.

30. The malt of any one of claims 26-29, wherein the activity of the α-amylase enzymes is 5x more than the activity of the β-amylase enzymes, preferably 10x more, preferably 20x more.

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