Sensory enhanced whole wheat flour and method of making the same

Abstract

A sensory-enhanced whole wheat flour is disclosed. And methods and processes for producing a sensory-enhanced whole wheat flour are also disclosed. Sensory-enhanced whole wheat flour may be produced, for example, by milling wheat into flour, bran, germ, and shorts. The bran, germ, and shorts may be ground to a particle size of less than 1300 μm Dx (90). The ground bran, the ground shorts, and / or the ground germ may be roasted at a temperature between 130°C and 200°C. After roasting, the flour, the ground and roasted bran, the ground and roasted shorts, and the ground and roasted germ may be blended together to produce a sensory-enhanced whole wheat flour.

Description

[0001] SENSORY ENHANCED WHOLE WHEAT FLOUR AND METHOD OF MAKING THE SAME

[0002] BACKGROUND

[0003] Some whole wheat flour products are not as tasty and less aromatic as white flour products due to higher amounts of undesirable compounds compared with white flour. Yet whole wheat flour has a higher nutritional value, including higher amount of minerals, vitamins, antioxidants, and dietary fibers. Despite its nutritional value, its consumption is largely limited by its low sensory qualify. Indeed, consumers often rate whole wheat bread products as less preferred than its white wheat bread counterparts.

[0004] SUMMARY

[0005] A first aspect of this disclosure is a method for processing wheat. The method includes separating milled wheat into individual constituents comprising bran, germ, shorts, and flour; grinding the separated bran to a particle size of less than 1300 pm Dx(90); grinding the separated germ to a particle size of less than 1300 pm Dx(90); grinding the separated shorts to a particle size of less than 1300 pm Dx(90); roasting the ground bran at a first temperature that is from 130°C or more to 200°C or less for 15 minutes or more to 60 minutes or less; roasting the ground germ at a second temperature that is from 130°C or more to 200°C or less for 15 minutes or more to 60 minutes or less; roasting the ground shorts at a third temperature that is from 130°C or more to 200°C or less for 15 minutes or more to 60 minutes or less; and combining the ground and roasted bran, the ground and roasted germ, the ground and roasted shorts, and the separated flour to form a sensoiy-enhanced reconstituted whole wheat flour.

[0006] A second aspect of this disclosure includes a sensory-enhanced whole wheat flour. The sensory-enhanced whole wheat flour includes: ground and roasted bran comprising from about 5% or more to about 10% or less of the sensory-enhanced whole wheat flour by weight, wherein the ground and roasted bran has a desirable aroma compound content of more than 3 ppm; ground and roasted germ comprising from about 3% or more to about 10% or less of the sensory-enhanced whole wheat flour by weight, wherein the ground and roasted germ has a desirable aroma compound content of more than 2 ppm; ground and roasted shorts comprising from about 8% or more to about 16% or less of the sensory -enhanced whole wheat flour by weight, wherein the ground and roasted shorts has a desirable aroma compound content of more than 1 ppm; and white flour comprising from about 60% or more to 90% or less of the sensory- enhanced whole wheat flour by weight; the desirable aroma compounds include one or more compounds selected from the list consisting of 2-Methylfuran, 2-Butanone, 2- Methylbutanal, Pyrazine, 2-Methylpyrazine, Furfural, 2,5-Dimethylpyrazine, 2- Ethylpyrazine, 2,3-Dimethylpyrazine, 2-Ethyl-4-methylpyrazine, and 2-Ethyl-3- methylpyrazine.

[0007] A third aspect of this disclosure includes a method for processing wheat. This method includes separating milled wheat into individual constituents comprising bran, germ, shorts, and flour; grinding the separated bran to a particle size of less than 1300 pm Dx(90); grinding the separated germ to a particle size of less than 1300 pm Dx(90); grinding the separated shorts to a particle size of less than 1300 pm Dx(90); roasting the ground bran at a first temperature that is from 130°C or more to 200°C or less; roasting the ground shorts at a third temperature that is from 130°C or more to 200°C or less; and combining the ground and roasted bran, the ground germ, the ground and roasted shorts, and the flour to form the sensory-enhanced whole wheat flour.

[0008] A fourth aspect of this disclosure is a sensory-enhanced whole wheat flour. This sensory-enhanced whole wheat flour includes ground and roasted bran comprising from about 5% or more to about 10% or less of the sensory-enhanced whole wheat flour by weight, wherein the ground and roasted bran has a desirable aroma compound content of more than 3 ppm; ground germ comprising from about 3% or more to about 10% or less of the sensory-enhanced whole wheat flour by weight, wherein the ground germ has a desirable aroma compound content of more than 2 ppm; ground and roasted shorts comprising from about 8% or more to about 16% or less of the sensory-enhanced whole wheat flour by weight, wherein the ground and roasted shorts has a desirable aroma compound content of more than 1 ppm; and white flour comprising from about 60% or more to about 90% or less of the sensory-enhanced whole wheat flour by weight; the desirable aroma compounds including one or more compounds selected from the list consisting of 2-Methylfuran, 2-Butanone, 2-Methylbutanal, Pyrazine, 2- Methylpyrazine, Furfural, 2,5-Dimethylpyrazine, 2-Ethylpyrazine, 2,3- Dimethylpyrazine, 2-Ethyl-4-methylpyrazine, and 2-Ethyl-3-methylpyrazine.

[0009] Further aspects and embodiments are provided in the drawings, detailed description, and claims.

[0010] BRIEF DESCRIPTION OF THE FIGURES

[0011] FIG. 1 is a flowchart of an example process for blending a sensory-enhanced whole wheat flour product.

[0012] FIG. 2 is a flowchart of an example process for blending a sensory-enhanced whole wheat flour product.

[0013] FIG. 3 is a flowchart of an example process for blending a sensory-enhanced whole wheat flour product.

[0014] FIG. 4 is a flow chart of an example process for blending a sensory-enhanced whole wheat flour product. FIG. 5 is a flowchart of an example process for producing a food product using a sensory-enhanced whole wheat flour product.

[0015] DETAILED DESCRIPTION

[0016] A sensory -enhanced whole wheat flour is disclosed. Methods and processes for producing a sensory-enhanced whole wheat flour are also disclosed.

[0017] Whole wheat flour includes three parts: endosperm, bran and germ, ty pically in the same proportions as found in a wheat kernel. During milling, the endosperm is separated from bran and germ. While white flour is extracted from the endosperm only; whole wheat flour is made from the whole kernel, including the endosperm, bran, and germ. Because the endosperm contains mainly starch and proteins, white flour has only minor off-flavor compounds and astringent taste. In contrast, whole wheat flour can have significant off-flavors and / or astringent taste. This may be caused mainly from the off-flavor compounds and polyphenolics found in the bran and the germ. In addition, the antinutrient compound, phytic acid, is also commonly concentrated in bran and germ, giving rise to a higher antinutrient effect. Phytic acid, for example, can also decrease mineral biding in the body through binding.

[0018] While the baking industry recognizes the sensory issues with whole wheat flour, there are few effective solutions. Often, the baking industry remedies these sensory7issues by masking the off-flavor and astringent taste using more sweeteners, adding flavors, or using less whole wheat flour in a baked product. These sensory challenges greatly limit the consumption of whole wheat flour. The sensory-enhanced whole wheat flour disclosed in this disclosure and the sensory-enhanced whole wheat flours produced by the methods disclosed in this disclosure, offer a pleasant aroma and good taste with reduced astringent notes compared to non-sensory-enhanced whole wheat flour and / or have a reduced antinutrient content. Methods and processes for producing a sensory-enhanced whole wheat flour are disclosed where all or some of the individual whole wheat flour constituents are roasted during or after milling to produce a sensory-enhanced whole wheat flour with the nutritional and functionality7of whole wheat flour without roasting. In addition, a sensory-enhanced whole wheat flour may meet all requirements issued by the U.S. Food and Drug Administration for whole grain label statements or the like such as, for example, those issued under FDA-2006-D-0298.

[0019] FIG. 1 is a flowchart of an example process 100 for blending a sensory - enhanced whole wheat flour. At block 105 a milled wheat is separated into individual constituents. These constituents can include bran, germ, shorts, white flour, and / or clear flour. These constituents can be taken from the milling process in a proportion of the whole kernel. Any ty pe of milling process may be used. Table 1 shows examples of particle size of these constituents after milling using a Fritz Mill with a fine sieve (#10) and a coarse sieve (#40). White flour and clear flour can be milled to a particle size of 90% less than 177.0 pm.

[0020] Table 1 - Particle Size (pm) Distribution of Milled Components

[0021] At block 110 the bran can be ground, for example, to a particle size equal to or less than about 1300 pm at Dx (90). As another example, the bran can be ground, for example, to a particle size equal to or less than about 1200 pm Dx (90). As another example, the bran can be ground, for example, to a particle size equal to or less than about 1100 pm Dx (90). As another example, the bran can be ground, for example, to a particle size equal to or less than about 1000 pm Dx (90). As another example, the bran can be ground, for example, to a particle size equal to or less than about 900 pm Dx (90). As another example, the bran can be ground, for example, to a particle size equal to or less than about 800 pm Dx (90). As another example, the bran can be ground, for example, to a particle size equal to or less than about 700 pm Dx (90). As another example, the bran can be ground, for example, to a particle size equal to or less than about 600 pm Dx (90). As another example, the bran can be ground, for example, to a particle size equal to or less than about 500 pm Dx (90). As another example, the bran can be ground, for example, to a particle size equal to or less than about 400 pm Dx (90). As another example, the bran can be ground, for example, to a particle size equal to or less than about 300 pm Dx (90). As another example, the bran can be ground, for example, to a particle size equal to or less than about 200 pm or 250 pm at Dx (90).

[0022] At block 115 the germ can be ground, for example, to a particle size equal to or less than about 1300 pm at Dx (90). As another example, the germ can be ground, for example, to a particle size equal to or less than about 1200 pm at Dx (90). As another example, the germ can be ground, for example, to a particle size equal to or less than about 1100 pm at Dx (90). As another example, the germ can be ground, for example, to a particle size equal to or less than about 1000 pm at Dx (90). As another example, the germ can be ground, for example, to a particle size equal to or less than about 900 pm at Dx (90). As another example, the germ can be ground, for example, to a particle size equal to or less than about 800 pm at Dx (90). As another example, the germ can be ground, for example, to a particle size equal to or less than about 700 pm at Dx (90). As another example, the germ can be ground, for example, to a particle size equal to or less than about 600 pm at Dx (90). As another example, the germ can be ground, for example, to a particle size equal to or less than about 500 pm at Dx (90). As another example, the germ can be ground, for example, to a particle size equal to or less than about 400 pm at Dx (90). As another example, the germ can be ground, for example, to a particle size equal to or less than about 300 pm at Dx (90). As another example, the germ can be ground, for example, to a particle size equal to or less than about 200 or 250 pm at Dx (90).

[0023] At block 120 the shorts can be ground, for example, to a particle size equal to or less than about 1300 pm at Dx (90). As another example, the shorts can be ground, for example, to a particle size equal to or less than about 1200 pm at Dx (90). As another example, the shorts can be ground, for example, to a particle size equal to or less than about 1100 pm at Dx (90). As another example, the shorts can be ground, for example, to a particle size equal to or less than about 1000 pm at Dx (90). As another example, the shorts can be ground, for example, to a particle size equal to or less than about 900 pm at Dx (90). As another example, the shorts can be ground, for example, to a particle size equal to or less than about 800 pm at Dx (90). As another example, the shorts can be ground, for example, to a particle size equal to or less than about 700 pm at Dx (90). As another example, the shorts can be ground, for example, to a particle size equal to or less than about 600 pm at Dx (90). As another example, the shorts can be ground, for example, to a particle size equal to or less than about 500 pm at Dx (90). As another example, the shorts can be ground, for example, to a particle size equal to or less than about 400 pm at Dx (90). As another example, the shorts can be ground, for example, to a particle size equal to or less than about 300 pm at Dx (90). As another example, the shorts can be ground, for example, to a particle size equal to or less than about 200 or 250 pm at Dx (90). Dx numbers represent the percentiles of particles that have the specified size. Thus, a constituent having a particle size of 300 pm at Dx (90), means that 90% of constituents have a particle size less than 300 pm.

[0024] Blocks 110, 1 15, and 120 may occur at the same time in individual grinders or mills, at different times with the same grinder or mill, or with different grinders or mills, as shown in process 200 of FIG. 2.

[0025] At block 125 the ground bran may be roasted for a first period of time. The first period of time, for example, from 15 minutes or more to 60 minutes or less, such as, for example, 15, 20, 30, 40, or 60 minutes. The ground bran, for example, may be roasted at a temperature between 130°C and 200°C. As another example, the ground bran may be roasted at a temperature of from about 130°C or more to about 200°C or less. As another example, the ground bran may be roasted at a temperature of from about 150°C or more to about 200°C or less. As another example, the ground bran maybe roasted at a temperature of from about 180°C or more to about 200°C or less.

[0026] At block 130 the ground germ may be roasted for a second period of time. The second period of time, for example, from 15 minutes or more to 60 minutes or less, such as, for example, 15, 20, 30, 40, or 60 minutes. The ground germ, for example, may be roasted at a temperature between 130°C and 200°C. As another example, the ground germ may be roasted at a temperature of from about 130°C or more to about 200°C or less. As another example, the ground germ may be roasted at a temperature of from about 150°C or more to about 200°C or less. As another example, the ground germ may be roasted at a temperature of from about 180°C or more to about 200°C or less.

[0027] At block 135 the ground shorts may be roasted for a third period of time. The third period of time, for example, from 15 minutes or more to 60 minutes or less, such as, for example, 15, 20, 30, 40, or 60 minutes. The ground shorts, for example, may be roasted at a temperature between 130°C and 200°C. As another example, the ground shorts may be roasted at a temperature of from about 130°C or more to about 200°C or less. As another example, the ground shorts may be roasted at a temperature of from about 150°C or more to about 200°C or less. As another example, the ground shorts may be roasted at a temperature of from about 180°C or more to about 200°C or less.

[0028] Blocks 125, 130, and 135, may occur at the same time or at different times and / or may occur in different or the same roaster at the same time or at different times.

[0029] The roasting described in blocks 125, 130, and 135 may include heating the individual constituents using a roaster, a heater, a dryer, a conventional oven, or a convection process that recirculates air at the roasting temperature. Example ovens may include an impinger oven, deck oven, band oven, convection oven, conventional oven, etc. The roasting described in blocks 125, 130, and 135 may include a heating process that does not include steam. The roasting described in blocks 125, 130, and 135 may include heating the individual constituents using a convection process that recirculates air at the roasting temperature and that does not include steam.

[0030] At block 140 the ground and roasted bran, the ground and roasted germ, and the ground and roasted shorts may be blended with flour to form the sensory-enhanced whole wheat flour. The white flour and / or the clear flour may also be blended with ground and roasted bran, the ground and roasted germ, and the ground and roasted shorts.

[0031] FIG. 2 is a flowchart of an example process 200 for blending a sensory - enhanced whole wheat flour product. Process 200 is similar to process 100. The individual blocks of process 200 may be similar to the individual blocks of process 100. In process 200, block 110, block 115, and block 120 can occur in parallel. That is, following block 105 process 200 may proceed to block 110, block 115, and block 120 such that each of these blocks proceed independently of each other.

[0032] At block 110 the bran can be ground as described above in conjunction with process 100. Following block 1 10, the ground bran may be roasted at block 125 as described above in conjunction with process 100.

[0033] At block 115 the germ can be ground as described above in conjunction with process 100. Following block 115, the ground germ may be roasted at block 130 as described above in conjunction with process 100.

[0034] At block 120 the shorts can be ground as described above in conjunction with process 100. Following block 120, the ground shorts may be roasted at block 135 as described above in conjunction with process 100.

[0035] Following block 125, block 130, and block 135 the process 200 may proceed to block 140. At block 140 the ground and roasted bran, the ground and roasted germ, and the ground and roasted shorts may be blended with flour to form the sensory - enhanced whole wheat flour as described above in conjunction with process 100.

[0036] The sensory-enhanced whole wheat flour produced by blending the aforementioned constituents can include, as an example, ground and roasted bran comprising from about 5% or more to about 10% or less of the sensory-enhanced whole wheat flour by weight. As another example, the sensory-enhanced whole wheat flour can include ground and roasted bran comprising from about 6% or more to about 10% or less of the sensory-enhanced whole wheat flour by weight. As another example, the sensory-enhanced whole wheat flour can include ground and roasted bran comprising from about 6% or more to about 9% or less of the sensory-enhanced whole wheat flour by weight. As another example, the sensory -enhanced whole wheat flour can include ground and roasted bran comprising from about 6% or more to about 8% or less of the sensory-enhanced whole wheat flour by weight.

[0037] The sensory-enhanced whole wheat flour can include, as an example, ground and roasted germ comprising from about 3% or more to about 10% or less of the sensory-enhanced whole wheat flour by weight. As another example, the sensory- enhanced whole wheat flour can include ground and roasted germ comprising from about 3% or more to about 9% or less of the sensory-enhanced whole wheat flour by weight. As another example, the sensory-enhanced whole wheat flour can include ground and roasted germ comprising from about 4% or more to about 8% or less of the sensory-enhanced whole wheat flour by weight. As another example, the sensory- enhanced whole wheat flour can include ground and roasted germ comprising from about 4% or more to about 6% or less of the sensory-enhanced whole wheat flour by weight.

[0038] The sensory-enhanced whole wheat flour can include, as an example, ground and roasted shorts comprising from about 8% or more to about 16% or less of the sensory -enhanced whole wheat flour by weight. As another example, the sensory- enhanced whole wheat flour can include ground and roasted shorts comprising from about 9% or more to about 15% or less of the sensory -enhanced whole wheat flour by weight. As another example, the sensory-enhanced whole wheat flour can include ground and roasted shorts comprising from about 10% or more to about 14% or less of the sensory-enhanced whole wheat flour by weight. As another example, the sensory- enhanced whole wheat flour can include ground and roasted shorts comprising from about 1 1% or more to about 13% or less of the sensory-enhanced whole wheat flour by weight. The sensory-enhanced whole wheat flour can include, as an example, white flour comprising from about 60% or more to about 90% or less of the sensory-enhanced whole wheat flour by weight. As another example, the sensory -enhanced whole wheat flour can include white flour comprising from about 60% or more to about 85% or less of the sensory -enhanced whole wheat flour by weight. As another example, the sensory- enhanced whole wheat flour can include white flour comprising from about 60% or more to about 80% or less of the sensory-enhanced whole wheat flour by weight. As another example, the sensory-enhanced whole wheat flour can include white flour comprising from about 70% or more to about 80% or less of the sensory-enhanced whole wheat flour by weight.

[0039] The sensory-enhanced whole wheat flour can include, as an example, clear flour comprising from about 0.5% or more to about 2.0% or less of the sensory- enhanced whole wheat flour by weight. As another example, the sensory-enhanced whole wheat flour can include clear flour comprising from about 0.5% or more to about 1.75% or less of the sensory-enhanced whole wheat flour by weight. As another example, the sensory-enhanced whole wheat flour can include clear flour comprising from about 0.75% or more to about 1.5% or less of the sensory-enhanced whole wheat flour by weight. As another example, the sensory-enhanced whole wheat flour can include clear flour comprising from about 0.75% or more to about 1.25% or less of the sensory-enhanced whole wheat flour by weight.

[0040] The process 100 or the process 200 may also include, for example, determining an estimated moisture loss from the ground bran, ground germ, and ground shorts released during the roasting thereof. The process 100 may also include forming a whole wheat dough mixture from the reconstituted whole wheat flour and water in an amount equal to our greater than the estimated moisture loss. Alternatively or additionally, the process 100 or the process 200 may also include, for example, collecting moisture lost from the ground bran, germ, and shorts released during the roasting thereof; and forming the whole wheat dough mixture from water comprising the collected moisture such as, for example, as shown in process 500 of FIG. 5.

[0041] Constituents of the sensory-enhanced whole wheat flour produced using process 100 or the process 200, for example, can have a decrease in one or more undesirable aroma compounds as shown in Table 3. Constituents of the sensory- enhanced whole wheat flour produced using process 100 or the process 200, for example, can have an increase of one or more desirable aroma compounds as shown in Table 4. Constituents of the sensory-enhanced whole wheat flour produced using process 100 or the process 200, for example, can have a decrease in one or more polyphenolic compounds as shown in Table 5. Constituents of the sensory-enhanced whole wheat flour produced using process 100 or the process 200, for example, can have a decreased phytic acid content as shown in Table 6.

[0042] The sensory -enhanced whole wheat flour produced using process 100 or the process 200, for example, can be used to make a food product, a farinaceous food product, a biscuit, or a snack food product such as, for example, cookies, crackers, cereal crunch bars, pizza crusts, pie crusts, breads, bagels, pretzels, brownies, muffins, waffles, pastries, cakes, quick breads, sweet rolls, donuts, fruit and grain bars, tortillas, pasta, noodles, or partially baked bakery7products.

[0043] FIG. 3 is a flowchart of an example process 300 for blending a sensory- enhanced whole wheat flour product. At block 305 a milled wheat is separated into individual constituents. Block 305 can be the same as block 105. The constituents can include bran, germ, shorts, white flour, and / or clear flour. These constituents can be taken from the milling process in a proportion of the whole kernel. Any type of milling process may be used. Table 1 shows examples of particle size of these constituents after milling using a Fritz Mill with a fine sieve (#10) and a coarse sieve (#40). White flour and clear flour can be milled to a particle size of 90% less than 177.0 pm. Table 2 - Particle Size (pm) Distribution of Milled Components

[0044] At block 310 the bran can be ground, for example, to a particle size equal to or less than about 1300 pm at Dx (90). As another example, the bran can be ground, for example, to a particle size equal to or less than about 700 pm Dx (90). As another example, the bran can be ground, for example, to a particle size equal to or less than about 300 pm Dx (90). As another example, the bran can be ground, for example, to a particle size equal to or less than about 200 pm or 250 pm at Dx (90).

[0045] At block 315 the germ can be ground, for example, to a particle size equal to or less than about 1300 pm at Dx (90). As another example, the germ can be ground, for example, to a particle size equal to or less than about 700 pm at Dx (90). As another example, the germ can be ground, for example, to a particle size equal to or less than about 300 pm at Dx (90). As another example, the germ can be ground, for example, to a particle size equal to or less than about 200 pm or 250 pm at Dx (90).

[0046] At block 320 the shorts can be ground, for example, to a particle size equal to or less than about 1300 pm at Dx (90). As another example, the shorts can be ground, for example, to a particle size equal to or less than about 700 pm at Dx (90). As another example, the shorts can be ground, for example, to a particle size equal to or less than about 300 pm at Dx (90). As another example, the shorts can be ground, for example, to a particle size equal to or less than about 200 pm or 250 pm at Dx (90).

[0047] Blocks 310, 315, and 320, for example, may occur at the same time in individual grinders or mills, at different times with the same grinder or mill, or with different grinders or mills as shown in process 300.

[0048] At block 325 the ground bran may be roasted for a first period of time. The first period of time, for example, may be from 15 minutes or more to 60 minutes or less such as, for example, 15, 20, 30, 40, or 60 minutes. The ground brand, for example, may be roasted at a temperature between 130°C and 200°C. As another example, the ground bran may be roasted at a temperature of 130°C or more or 200°C or less. As another example, the ground bran may be roasted at a temperature of 150°C or more or 200°C or less. As another example, the ground bran may be roasted at a temperature of 180°C or more or 200°C or less.

[0049] At block 335 the ground shorts may be roasted for a third period of time. The second period of time, for example, may be from 15 minutes or more to 60 minutes or less such as, for example, 15, 20, 30, 40, or 60 minutes. The ground shorts, for example, may be roasted at a temperature between 130°C and 200°C. As another example, the ground shorts may be roasted at a temperature of 130°C or more or 200°C or less. As another example, the ground shorts may be roasted at a temperature of 150°C or more or 200°C or less. As another example, the ground shorts may be roasted at a temperature of 180°C or more or 200°C or less.

[0050] Blocks 325 and 335 may occur at the same time or at different times and / or may occur together in different or the same roaster at the same time or at different times. The roasting described in blocks 325 and 335 may include heating the individual constituents using a roaster, conventional oven, a heater, a dry er, convection process that recirculates air at the roasting temperature. Example ovens may include an impinger oven, deck oven, band oven, convection oven, conventional oven, etc. The roasting described in blocks 325 and 335 may include a heating process that does not include steam. The roasting described in blocks 325 and 335 may include heating the individual constituents using a convection process that recirculates air at the roasting temperature and that does not include steam.

[0051] At block 340 the ground and roasted bran, the ground germ, and the ground and roasted shorts may be blended with flour to form the sensory-enhanced whole wheat flour. The flour, including white flour and / or the clear flour, may also be blended with ground and roasted bran, the ground germ, and the ground and roasted shorts.

[0052] FIG. 4 is a flowchart of an example process 400 for blending a sensory - enhanced whole wheat flour product. Process 400 is similar to process 300. The individual blocks of process 400 may be similar to the individual blocks of process 300. In process 400, block 310, block 315, and block 320 can occur in parallel. That is, following block 305 process 400 may proceed to block 310, block 315, and block 320 such that each of these blocks proceed independently of each other.

[0053] At block 310 the bran can be ground as described above in conjunction with process 300. Following block 310, the ground bran may be roasted at block 325 as described above in conjunction with process 300.

[0054] At block 315 the germ can be ground as described above in conjunction with process 300. At block 320 the shorts can be ground as described above in conjunction with process 300. Following block 320, the ground shorts may be roasted at block 335 as described above in conjunction with process 300.

[0055] Following block 325, block 315, and block 335, process 400 may proceed to block 340. At block 340 the ground and roasted bran, the ground germ, and the ground and roasted shorts may be blended with flour to form the sensory-enhanced whole wheat flour as described above in conjunction with process 300.

[0056] The sensory-enhanced whole wheat flour produced by blending the aforementioned constituents can include, as an example, ground and roasted bran comprising from about 5% or more to about 10% or less of the sensory-enhanced whole wheat flour by weight. As another example, the sensory -enhanced whole wheat flour can include ground and roasted bran comprising from about 6% or more to about 10% or less of the sensory-enhanced whole wheat flour by weight. As another example, the sensory-enhanced whole wheat flour can include ground and roasted bran comprising from about 6% or more to about 9% or less of the sensory -enhanced whole wheat flour by weight. As another example, the sensory -enhanced whole wheat flour can include ground and roasted bran comprising from about 6% or more to about 8% or less of the sensory -enhanced whole wheat flour by weight.

[0057] The sensory-enhanced whole wheat flour can include, as an example, ground germ comprising from about 3% or more to about 10% or less of the sensory- enhanced whole wheat flour by weight. As another example, the sensory-enhanced whole wheat flour can include ground germ comprising from about 3% or more to about 9% or less of the sensory-enhanced whole wheat flour by weight. As another example, the sensory-enhanced whole wheat flour can include ground germ comprising from about 4% or more to about 8% or less of the sensory-enhanced whole wheat flour by weight. As another example, the sensory-enhanced whole wheat flour can include ground germ comprising from about 4% or more to about 6% or less of the sensory- enhanced whole wheat flour by weight.

[0058] The sensory-enhanced whole wheat flour can include, as an example, ground and roasted shorts comprising from about 8% or more to about 16% or less of the sensory-enhanced whole wheat flour by weight. As another example, the sensory- enhanced whole wheat flour can include ground and roasted shorts comprising from about 9% or more to about 15% or less of the sensory-enhanced whole wheat flour by weight. As another example, the sensory-enhanced whole wheat flour can include ground and roasted shorts comprising from about 10% or more to about 14% or less of the sensory-enhanced whole wheat flour by weight. As another example, the sensory- enhanced whole wheat flour can include ground and roasted shorts comprising from about 11% or more to about 13% or less of the sensory-enhanced whole wheat flour by weight.

[0059] The sensory -enhanced whole wheat flour can include, as an example, white flour comprising from about 60% or more to about 90% or less of the sensory-enhanced whole wheat flour by weight. As another example, the sensory-enhanced whole wheat flour can include white flour comprising from about 60% or more to about 85% or less of the sensory -enhanced whole wheat flour by weight. As another example, the sensory- enhanced whole wheat flour can include white flour comprising from about 60% or more to about 80% or less of the sensory-enhanced whole wheat flour by weight. As another example, the sensory-enhanced whole wheat flour can include white flour comprising from about 70% or more to about 80% or less of the sensory-enhanced whole wheat flour by weight. The sensory-enhanced whole wheat flour can include, as an example, clear flour comprising from about 0.5% or more to about 2.0% or less of the sensory- enhanced whole wheat flour by weight. As another example, the sensory-enhanced whole wheat flour can include clear flour comprising from about 0.5% or more to about 1.75% or less of the sensory-enhanced whole wheat flour by weight. As another example, the sensory -enhanced whole wheat flour can include clear flour comprising from about 0.75% or more to about 1.5% or less of the sensory -enhanced whole wheat flour by weight. As another example, the sensory -enhanced whole wheat flour can include clear flour comprising from about 0.75% or more to about 1.25% or less of the sensory -enhanced whole wheat flour by weight.

[0060] FIG. 5 is flowchart of an example process 500 for producing a food product using a sensory-enhanced whole wheat flour product. Process 500 begins at block 505 when a recipe is followed to create a food product. The food product may by following the recipe using an industrial process or a non-industrial process.

[0061] At block 510 a sensory-enhanced whole wheat flour may be used in the recipe in place of another flour to create a dough. The sensory-enhanced whole wheat flour may any of the sensory -enhanced whole wheat flours disclosed in this document. At block 510, additional moisture such as, for example, water. This additional moisture, for example, may be added to the dough to compensate for any moisture loss during the roasting processes discussed within this document. The additional moisture, for example, may include about 2% or more, 3% or more, 4% or more, or 5% or more moisture than required by the recipe.

[0062] At block 515 any type of food product such as, for example, a farinaceous food product, a biscuit, or a snack food product, etc., can be baked from the dough. Constituents of the sensory-enhanced whole wheat flour produced using process 300 or the process 400, for example, can have a decrease in one or more undesirable aroma compounds as shown in Table 3. Constituents of the sensory- enhanced whole wheat flour produced using process 300 or the process 400, for example, can have an increase of one or more desirable aroma compounds as show n in Table 4. Constituents of the sensory-enhanced whole wheat flour produced using process 300 or the process 400, for example, can have a decrease in one or more polyphenolic compounds as shown in Table 5. Constituents of the sensory-enhanced whole wheat flour produced using process 300 or the process 400, for example, can have a decreased phytic acid content as shown in Table 6.

[0063] The sensory-enhanced whole wheat flour produced by process 300 or the process 400, for example, can be used to make a food product, a farinaceous food product, a biscuit, or a snack food product such as, for example, cookies, crackers, cereal crunch bars, pizza crusts, pie crusts, breads, bagels, pretzels, brownies, muffins, waffles, pastries, cakes, quick breads, sweet rolls, donuts, fruit and grain bars, tortillas, pasta, noodles, or partially baked bakery products.

[0064] The constituents of a sensory-enhanced w hole wheat flour and / or a sensory- enhanced whole wheat flour can have a decrease of one or more undesirable aroma compounds. The undesirable aroma compounds, for example, can include: Hexanal, Ethylbenzene, l-Octen-3-ol, and / or Benzaldehyde. This decrease in undesirable aroma compounds, for example, may depend on roasting temperature as showTi in Table 3.

[0065] To test the decrease in undesirable aroma compounds, bran, germ and shorts are ground to a particle size of less than 300 / rm using a Fitzmill Grinder. Three 5 gram samples of ground bran, germ, and shorts were placed in a conventional oven and roasted at 130°C, 150°C, and 180°C for 30 minutes. The samples were then analyzed by Headspace GC / MS (HS-SPME GC / MS) to identify changes of flavor compounds for both existing and newly formed volatiles. Flavor compounds are classified as undesirable and desirable based on their flavor characteristics.

[0066] For example, the undesirable aroma compounds of the ground and roasted shorts, ground and roasted bran, and ground and roasted germ were found to be about up to about 20% lower than the undesirable aroma compounds of the unroasted shorts, bran, and germ, respectively. As another example, the concentration of one or more of the undesirable aroma compounds of the ground and roasted bran can be less than 2.5 ppm, 2.0 ppm, 1.5 ppm, 1.0 ppm, or 0.5 ppm, etc. of the sensory-enhanced whole wheat flour. The concentration of one or more of undesirable aroma compounds of the ground and roasted germ, for example, can be less than 2.0 ppm, 1.5 ppm, 1.0 ppm, or 0.5 ppm, etc. of the sensory-enhanced whole wheat flour. The concentration of one or more of the undesirable aroma compounds of the ground and roasted shorts, for example, can be less than 2.5 ppm 2.0 ppm. 1.5 ppm, 1.0 ppm, or 0.5 ppm, etc. of the sensory-enhanced whole wheat flour.

[0067] Table 3 - Decrease of Undesirable Aroma Compounds.

[0068] The constituents of a sensory-enhanced whole wheat flour and / or a sensory- enhanced whole wheat flour can have an increase of one or more desirable aroma compounds. These desirable aroma compounds, for example, may include 2- Methylfuran, 2-Butanone, 2-Methylbutanal, Pyrazine, 2-Methylpyrazine, Furfural, 2,5- Dimethylpyrazine, 2-Ethylpyrazine, 2,3-Dimethylpyrazine, 2-Ethyl-4-methylpyrazine, and / or 2-Ethyl-3-methylpyrazine. This increase in desirable aroma compounds, for example, may depend on roasting temperature as shown in Table 4

[0069] To test the increase in desirable aroma compounds, bran, germ and shorts were ground to a particle size of less than 300 / rm using a Fitzmill Grinder. Three 5 gram samples of ground bran, germ and shorts were placed in a conventional oven and roasted at 130°C, 150°C, and 180°C for 30 minutes. The samples were then analyzed by Headspace GC / MS (HS-SPME GC / MS) to identify changes of flavor compounds for both existing and newly formed volatiles. The HS-SPME GC-MS procedure was as follows: a standard sample preparation protocol was used. The protocol included adding 5mL of saturated sodium chloride solution and an internal standard to 1 gram samples, and shaking for 20 min for equilibrium. A HS-SPME GC-MS instrumentation was used and headspace adhesives were conducted using a 2 cm fiber. 3ppm of 6-Undecanone was used as the internal standard.

[0070] Flavor compounds are classified as undesirable and desirable based on their flavor characteristics. For example, the ground and roasted bran can have a desirable aroma compound concentration greater than about 1 ppm. As another example, the ground and roasted bran can have a desirable aroma compound concentration greater than about 9 ppm. The ground and roasted bran, for example, can have a desirable aroma compound concentration greater than about 10 times the desirable aroma compound concentration of the bran prior to roasting. The ground and roasted bran, for example, can have a desirable aroma compound concentration greater than about 50 times the desirable aroma compound concentration of the bran prior to roasting. For example, the ground and roasted germ can have a desirable aroma compound concentration greater than about 1 ppm. As another example, the ground and roasted germ can have a desirable aroma compound concentration greater than about 8 ppm. The ground and roasted germ, for example, can have a desirable aroma compound concentration greater than about 10 times the desirable aroma compound concentration of the bran prior to roasting. The ground and roasted germ, for example, can have a desirable aroma compound concentration greater than about 20 times the desirable aroma compound concentration of the shorts prior to roasting. The ground and roasted germ, for example, can have a desirable aroma compound concentration greater than about 30 times the volatile concentration of the shorts prior to roasting.

[0071] For example, the ground and roasted shorts can have a desirable aroma compound concentration greater than about 1 ppm. As another example, the ground and roasted shorts can have a desirable aroma compound concentration greater than about 5 ppm. The ground and roasted shorts, for example, can have a desirable aroma compound concentration greater than about 10 times the desirable aroma compound concentration of the bran prior to roasting. The ground and roasted shorts, for example, can have a desirable aroma compound concentration greater than about 50 times the desirable aroma compound concentration of the shorts prior to roasting.

[0072] Table 4 - Desirable Aroma Compounds.

[0073] The constituents of a sensory -enhanced whole wheat flour and / or a sensory - enhanced whole wheat flour can have a decrease in one or more polyphenolic compounds, which is associated with an astringent taste. To test the decrease in one or more polyphenolic compounds, bran, germ, and shorts were ground to a particle size of less than 300 ^m using a Fitzmill Grinder. Three 5 gram samples of ground bran, germ and shorts were placed in a conventional oven and roasted at 130°C, 150°C, and 180°C for 30 minutes. The samples were then analyzed for polyphenolic content as total phenolic content using a colorimetric method. In this experiment, the Folin-Ciocalteu reagent method was used. A control sample without treatment was also analyzed. The polyphenolic compounds of the roasted and ground bran, for example, were found to decrease by more than about 7%, or by about 7% or more to about 17% or less. The polyphenolic compounds of the roasted and ground bran, for example, can be less than about 3,000 mg / kg, less than about 2,900 mg / kg, less than about 2,800 mg / kg, or less than about 2,700 mg / kg. The poly phenolic compounds of the roasted and ground germ, for example, were found to decrease by more than about 10%, or by about 10% or more to about 32% or less. The polyphenolic compounds of the roasted and ground germ, for example, can be less than about 5300 mg / kg, less than about 5200 mg / kg, less than about 5100 mg / kg, less than about 5000 mg / kg, less than about 4500 mg / kg, or less than about 4000 mg / kg. The poly phenolic compounds of the roasted and ground shorts, for example, were found to decrease by more than about 3%, or by about 3% or more to about 18% or less. The polyphenolic compounds of the roasted and ground shorts, for example, can be less than about 3,600 mg / kg, less than about 3,500 mg / kg, less than about 3,400 mg / kg, less than about 3,300 mg / kg, less than about 3,200 mg / kg, less than about 3,100 mg / kg, or less than about 3000 mg / kg.

[0074] The combined polyphenolic content of the ground and roasted shorts, ground and roasted bran, and ground and roasted germ, for example, can be reduced by more than about 7%, 15%, 25, or from about 7% or more to about 30% or less relative to the combined polyphenolic content of the unroasted shorts, unroasted bran, and unroasted germ. The polyphenolic content of any of the ground and roasted shorts, ground and roasted bran, and ground and roasted germ, for example, can be reduced by at least 7% compared with the poly phenolic content of the corresponding unroasted shorts, unroasted bran, or unroasted germ. This decrease in one or more polyphenolic compounds, for example, may depend on roasting temperature as show n in Table .

[0075] Table 5 - Poly phenolic content.

[0076] The constituents of a sensory -enhanced whole wheat flour and / or a sensory- enhanced whole wheat flour can have decreased phytic acid content. To test the decrease in phytic acid content, bran, germ and shorts were ground to a particle size of less than 300 / rm using a Fitzmill Grinder. Three 5 gram samples of ground bran, germ and shorts were placed in a conventional oven and roasted at 130°C. 150°C. and 180°C for 30 minutes. The samples were then analyzed for phytic acid content as total phytic acid content using a colorimetric method. In this experiment, the Folin-Ciocalteu reagent method was used. A control sample without treatment was also analyzed. Phytic acid is considered an antinutrient chemical. The phytic acid content in the ground and roasted bran can be less than about 12,000 mg / kg or less than about 6,000 mg / kg or about 10,300 mg / kg. The phytic acid content in the ground and roasted germ can be less than about 12,000 mg / kg or less than about 6,000 mg / kg or about 10,500 mg / kg. The phytic acid content in the ground and roasted bran can be less than about 12,000 mg / kg or less than about 6,000 mg / kg or about 10,300 mg / kg. The phytic acid content in the ground and roasted shorts can be less than about 11 ,000 mg / kg or less than about 5,000 mg / kg or about 9,300 mg / kg.

[0077] This decrease in phytic acid content in mg / kg, for example, may depend on roasting temperature as shown in Table 6. And Table 7 shows comparisons between unroasted and roasted bran, germ, and shorts, which were roasted at 168°C for 20 minutes.

[0078] Table 6 - Phytic acid content as a function of roasting conditions.

[0079] Table 7 - Phytic acid comparisons before and after roasting.

[0080] The constituents of a sensory -enhanced whole wheat flour can have changes in total phenolic content. These changes may depend on roasting temperature. The constituents of a sensory-enhanced whole wheat flour and / or and a sensory-enhanced whole wheat flour can have changes in total volatile content (i.e., combination of desirable and undesirable aroma compounds). These volatiles may include Hexanal, Ethylbenzene, Furfural, and / or 2,3-Dimethylpyrazine. among others. These changes may depend on roasting temperature. In Table 8 and Table 9, the bran, germ, and shorts were roasted at 168°C for 20 minutes. The total volatile content of the bran may decrease by about 7-12% (e.g., decrease by 9.3%) and the total volatile content of the roasted shorts may decrease by about 10-20% (e.g., about 15.7, where the total volatile content of roasted germ may increase by 16-26% (e.g., 21.9%) after roasting. Table 9 shows specific volatile content of the bran, germ, and shorts before and after roasting.

[0081] Table 8 - Total volatile content before and after roasting.

[0082]

[0083] Table 9 - Volatile content before and after roasting.

[0084] The constituents of a sensory-enhanced whole wheat flour can have changes in the total moisture content as shown in Table 10. The moisture content may decrease by 2% - 4% or less than 5%, depending on particle size. A sensory-enhanced whole wheat dough made from the sensory-enhanced whole wheat flour may require a corresponding increase in moisture (e.g., water) added to mixture prior to baking such as, for example, an increase in 2% - 4% water.

[0085] Table 10 - Moisture composition

[0086] Unless otherwise specified, the term ‘'substantially7’ means within 5% or 10% of the value referred to or within manufacturing tolerances. Unless otherwise specified, the term “about’' means within 5% or 10% of the value referred to or within manufacturing tolerances.

[0087] The conjunction “or” is inclusive.

[0088] The terms “first”, “second”, “third”, etc. are used to distinguish respective elements and are not used to denote a particular order of those elements unless otherwise specified or order is explicitly described or required.

[0089] Numerous specific details are set forth to provide a thorough understanding of the claimed subject matter. However, those skilled in the art will understand that the claimed subject matter may be practiced without these specific details. In other instances, methods, apparatuses or systems that would be known by one of ordinary skill have not been described in detail so as not to obscure claimed subject matter.

[0090] Examples of the methods disclosed may be performed in the order of the blocks presented, re-ordered, combined, and / or broken into sub-blocks. Certain blocks or processes can be performed in parallel.

[0091] The use of “adapted to” or “configured to” is meant as open and inclusive language that does not foreclose devices adapted to or configured to perform additional tasks or steps. Additionally, the use of “based on” is meant to be open and inclusive, in that a process, step, calculation, or other action “based on” one or more recited conditions or values may, in practice, be based on additional conditions or values beyond those recited. Headings, lists, and numbering included are for ease of explanation only and are not meant to be limiting.

[0092] While the present subject matter has been described in detail with respect to specific embodiments thereof, it will be appreciated that those skilled in the art, upon attaining an understanding of the foregoing, may readily produce alterations to, variations of, and equivalents to such embodiments. Accordingly, it should be understood that the present disclosure has been presented for purposes of example rather than limitation, and does not preclude inclusion of such modifications, variations and / or additions to the present subject matter as would be readily apparent to one of ordinary skill in the art.

Claims

CLAIMSThat which is claimed:

1. A method for processing wheat, the method comprising: separating milled wheat into individual constituents comprising bran, germ, shorts, and flour; grinding the separated bran to a particle size of less than 1300 pm Dx(90); grinding the separated germ to a particle size of less than 1300 pm Dx(90); grinding the separated shorts to a particle size of less than 1300 pm Dx(90); roasting the ground bran at a first temperature that is from 130°C or more to 200°C or less for 15 minutes or more to 60 minutes or less; roasting the ground germ at a second temperature that is from 130°C or more to 200°C or less for 15 minutes or more to 60 minutes or less; roasting the ground shorts at a third temperature that is from 130°C or more to 200°C or less for 15 minutes or more to 60 minutes or less; and combining the ground and roasted bran, the ground and roasted germ, the ground and roasted shorts, and the separated flour to form a sensory-enhanced reconstituted whole wheat flour.

2. The method according to claim 1, wherein the separating milled wheat into individual constituents further comprises separating the milled wheat into clear flour; andthe combining further comprises combining the clear flour, the ground and roasted bran, the ground and roasted germ, the ground and roasted shorts, and the separated flour to form a sensory-enhanced reconstituted whole wheat flour.

3. The method according to any of claims 1 -2, wherein: the ground and roasted bran has a desirable aroma compound concentration greater than 1 ppm; the ground and roasted germ has a desirable aroma compound concentration greater than 5 ppm; the ground and roasted shorts has a desirable aroma compound concentration greater than 11 ppm; and the desirable aroma compounds including one or more compounds selected from the list consisting of 2-Methylfuran, 2-Butanone, 2-Methylbutanal, Pyrazine, 2-Methylpyrazine, Furfural, 2,5-Dimethylpyrazine, 2-Ethylpyrazine, 2,3- Dimethylpyrazine, 2-Ethyl-4-methylpyrazine, and 2-Ethyl-3-methylpyrazine.

4. The method according to any of claims 1-3, wherein the ground and roasted bran has a desirable aroma compound concentration greater than 10 times the desirable aroma compound concentration of the bran prior to roasting; and the desirable aroma compounds including one or more compounds selected from the list consisting of 2-Methylfuran, 2-Butanone, 2-Methylbutanal, Pyrazine, 2-Methylpyrazine, Furfural, 2,5-Dimethylpyrazine, 2-Ethylpyrazine, 2,3- Dimethylpyrazine, 2-Ethyl-4-methylpyrazine, and 2-Ethyl-3-methylpyrazine.

5. The method according to any of claims 1-4, wherein the ground and roasted germ has a desirable aroma compound concentration greater than 30 times the desirable aroma compound concentration of the germ prior to roasting; andthe desirable aroma compounds including one or more compounds selected from the list consisting of 2-Methylfuran, 2-Butanone, 2-Methylbutanal,Pyrazine, 2-Methylpyrazine, Furfural, 2,5-Dimethylpyrazine, 2-Ethylpyrazine, 2,3-Dimethylpyrazine, 2-Ethyl-4-methylpyrazine, and 2-Ethyl-3-methylpyrazine.

6. The method according to any of claims 1-5, wherein the ground and roasted shorts has a desirable aroma compound concentration greater than 50 times the desirable aroma compound concentration of the shorts prior to roasting; and the desirable aroma compounds including one or more compounds selected from the list consisting of 2-Methylfuran, 2-Butanone, 2-Methylbutanal, Pyrazine, 2-Methylpyrazine, Furfural, 2,5-Dimethylpyrazine, 2-Ethylpyrazine, 2,3- Dimethylpyrazine, 2-Ethyl-4-methylpyrazine, and 2-Ethyl-3-methylpyrazine.

7. The method according to any of the preceding claims, wherein undesirable aroma compounds of the ground and roasted shorts, ground and roasted bran, and ground and roasted germ is up to about 20% lower than the undesirable aroma compounds of the unroasted shorts, bran, and germ; and the undesirable aroma compounds include one or more compounds are selected from the list consisting of Hexanal, Ethylbenzene, l-Octen-3-ol, and Benzaldehyde.

8. The method according to any of the preceding any of claims, wherein the combined poly phenolic content of the ground and roasted shorts, ground and roasted bran, and ground and roasted germ is reduced by equal to or more than 7%, 15%, or 25% relative to the combined polyphenolic content of the unroasted shorts, unroasted bran, and unroasted germ.

9. The method according to any of the preceding any of claims, wherein the polyphenolic content of any of the ground and roasted shorts, ground androasted bran, and ground and roasted germ is reduced by at least 7% compared with the polyphenolic content of the corresponding unroasted shorts, unroasted bran, or unroasted germ.

10. The method according to any of the preceding claims, wherein the first temperature, the second temperature, and the third temperature is from 150°C or more to 200°C or less.

11. The method according to any of the preceding claims, wherein the ground bran, the ground germ, and the ground shorts are roasted via convection processes.

12. The method according to any of the preceding claims, wherein the ground bran, the ground germ, and the ground shorts are roasted via processes without steam.

13. The method according to any of claims 1-12 wherein the first temperature, the second temperature, and the third temperature are the same.

14. The method according to any of claims 1-13, wherein the first temperature, the second temperature, and the third temperature are not the same.

15. The method according to any of the preceding claims, wherein the grinding the separated bran grinds the separated bran to a particle size of less than 300 pm Dx(90); the grinding the separated germ grinds the separated germ to a particle to a particle size of less than 300 pm Dx(90); and the grinding the separated shorts grinds the separated shorts to a particle to a particle size of less than 300 pm Dx(90).

16. The method according to any of the preceding claims, furthercomprising: determining an estimated moisture loss from the ground bran, ground germ, and ground shorts released during the roasting thereof; and forming a whole wheat dough mixture from the reconstituted whole wheat flour and water in an amount equal to our greater than the estimated moisture loss.

17. The method according to claim 16, further comprising: collecting moisture lost from the ground bran, germ, and shorts released during the roasting thereof; and forming the whole wheat dough mixture from the water comprising the collected moisture.

18. A whole wheat flour manufactured using the method of any of the proceeding claims.

19. A sensory-enhanced whole wheat flour comprising: ground and roasted bran comprising from about 5% or more to about 10% or less of the sensory-enhanced whole wheat flour by weight, wherein the ground and roasted bran has a desirable aroma compound content of more than 3 ppm; ground and roasted germ comprising from about 3% or more to about 10% or less of the sensory-enhanced whole wheat flour by weight, wherein the ground and roasted germ has a desirable aroma compound content of more than 2 ppm; ground and roasted shorts comprising from about 8% or more to about 16% or less of the sensory-enhanced whole wheat flour by weight, wherein theground and roasted shorts has a desirable aroma compound content of more than1 ppm; and white flour comprising from about 60% or more to 90% or less of the sensory-enhanced whole wheat flour by weight; the desirable aroma compounds include one or more compounds selected from the list consisting of 2-Methylfuran, 2-Butanone, 2-Methylbutanal, Pyrazine, 2-Methylpyrazine, Furfural, 2,5-Dimethylpyrazine, 2-Ethylpyrazine, 2,3- Dimethylpyrazine, 2-Ethyl-4-methylpyrazine, and 2-Ethyl-3-methylpyrazine.

20. The sensory-enhanced whole wheat flour according to claim 19, further comprising clear flour comprising from about 0.5% or more to about 2% or less of the sensory-enhanced whole wheat flour by weight.

21. The sensory-enhanced whole wheat flour according to claim 19 or 20. wherein the undesirable aroma compound content of the ground and roasted bran is less than 2.5 ppm; and the undesirable aroma compounds include one or more compounds are selected from the list consisting of Hexanal, Ethylbenzene, l-Octen-3-ol, and Benzaldehyde.

22. The sensory-enhanced whole wheat flour according to any of claims 19 - 21, wherein the undesirable aroma compound content of the ground and roasted germ is less than 2.0 ppm; and the undesirable aroma compounds include one or more compounds are selected from the list consisting of Hexanal, Ethylbenzene, l-Octen-3-ol, and Benzaldehyde.

23. The sensory-enhanced whole wheat flour according to any ofclaims 19 - 22, wherein the undesirable aroma compound content of the ground and roasted shorts is less than 2.5 ppm: and the undesirable aroma compounds include one or more compounds are selected from the list consisting of Hexanal, Ethylbenzene, 1 -Octen-3-ol, and Benzaldehyde.

24. The sensory-enhanced whole wheat flour according to any of claims 19 - 23, wherein the poly phenolic content of the ground and roasted bran is less than about 3,000 mg / kg, less than about 2,900 mg / kg. less than about 2,800 mg / kg, or less than about 2,700 mg / kg.

25. The sensory-enhanced whole wheat flour according any of claims 19 - 24, wherein the polyphenolic content of the ground and roasted germ is less than about 5200 mg / kg, less than about 5100 mg / kg, less than about 5000 mg / kg, less than about 4500 mg / kg, or less than about 4000 mg / kg.

26. The sensory-enhanced whole wheat flour according to any of claims 19 - 25. wherein the polyphenolic content of the ground and roasted shorts is less than about 3.600 mg / kg, less than about 3,500 mg / kg. less than about 3,400 mg / kg, less than about 3,300 mg / kg, less than about 3,200 mg / kg, less than about 3.100 mg / kg, or less than about 3000 mg / kg.

27. A food product comprising the sensory-enhanced whole wheat flour according to any of claims 19 - 26.

28. A farinaceous food product comprising the sensory-enhanced whole wheat flour according to any of claims 19 - 26.

29. A biscuit product comprising the sensory-enhanced whole wheat flour according to any of claims 19 - 26.

30. A snack food product comprising the sensory-enhanced whole wheat flour according to any of claims 19 - 26.

31. The snack food product according to claim 30, wherein the snack food product is selected from the group consisting of cookies, crackers, and cereal crunch bars.

32. A bakery food product comprising the sensory-enhanced whole wheat flour according to any of claims 19 - 26.

33. The bakery food product according to claim 29, wherein the bakery food product is a bakery food product selected from the group consisting of cookies, crackers, pizza crusts, pie crusts, breads, bagels, pretzels, brownies, muffins, w affles, pastries, cakes, quick breads, sweet rolls, donuts, fruit and grain bars, tortillas, pasta, noodles, and par-baked bakery products.

34. A method for processing wheat, the method comprising: separating milled wheat into individual constituents comprising bran, germ, shorts, and flour; grinding the separated bran to a particle size of less than 1300 pm Dx(90); grinding the separated germ to a particle size of less than 1300 pm Dx(90); grinding the separated shorts to a particle size of less than 1300 pm Dx(90); roasting the ground bran at a first temperature that is from 130°C or more to 200°C or less; roasting the ground shorts at a third temperature that is from 130°C ormore to 200°C or less; and combining the ground and roasted bran, the ground germ, the ground and roasted shorts, and the flour to form the sensory-enhanced whole wheat flour.

35. The method according to claim 34, wherein the flour comprises clear flour and white flour.

36. The method according to any of claims 34 - 35, wherein: the ground and roasted bran has a desirable aroma compound content of greater than 1 ppm; the ground and roasted shorts has a desirable aroma compound content of greater than 11 ppm; and the desirable aroma compounds including one or more compounds selected from the list consisting of 2-Methyl furan, 2-Butanone, 2-Methylbutanal, Pyrazine, 2-Methylpyrazine, Furfural, 2,5-Dimethylpyrazine, 2-Ethylpyrazine, 2,3- Dimethylpyrazine, 2-Ethyl-4-methylpyrazine, and 2-Ethyl-3-methylpyrazine.

37. The method according to any of claims 34 - 36, wherein the ground and roasted bran has a desirable aroma compound concentration greater than 10 times the desirable aroma compound concentration of the bran prior to roasting; and the desirable aroma compounds including one or more compounds selected from the list consisting of 2-Methylfuran, 2-Butanone, 2-Methylbutanal, Pyrazine, 2-Methylpyrazine, Furfural, 2,5-Dimethylpyrazine, 2-Ethylpyrazine, 2,3- Dimethylpyrazine, 2-Ethyl-4-methylpyrazine, and 2-Ethyl-3-methylpyrazine.

38. The method according to any of claims 34 - 37, wherein the ground and roasted shorts has a desirable aroma compound concentration greater than50 times the desirable aroma compound concentration of the shorts prior to roasting; and the desirable aroma compounds including one or more compounds selected from the list consisting of 2-Methylfuran, 2-Butanone, 2-Methylbutanal, Pyrazine, 2-Methylpyrazine, Furfural, 2,5-Dimethylpyrazine, 2-Ethylpyrazine, 2,3- Dimethylpyrazine, 2-Ethyl-4-methylpyrazine, and 2-Ethyl-3-methylpyrazine.

39. The method according to any of claims 34 - 38, wherein the first temperature and the third temperature is about 150°C.

40. The method according to any of claims 34 - 39, wherein the ground bran and the ground shorts are roasted via convection processes.

41. The method according to any of claims 34 - 40, wherein the ground bran and the ground shorts are roasted via processes without steam.

42. The method according to any of claims 34 - 41, wherein the first temperature and the third temperature are the same.

43. The method according to any of claims 34 - 42, wherein the first temperature and the third temperature are not the same.

44. The method according to any of claims 34 - 43, further comprising roasting the ground germ at a second temperature that is lower than the first and third temperatures.

45. The method according to claim 44, wherein the ground and roasted germ has a desirable aroma compound content greater than 5 ppm, wherein the desirable aroma compounds include one or more compounds selected from the list consisting of 2-Methylfuran, 2-Butanone, 2-Methylbutanal, Pyrazine, 2- Methylpyrazine, Furfural, 2,5-Dimethylpyrazine, 2-Ethylpyrazine, 2,3-Dimethylpyrazine, 2-Ethyl-4-methylpyrazine, and 2-Ethyl-3-methylpyrazine.46 The method according to claim 44 or claim 45, wherein the ground and roasted germ has a desirable aroma compound concentration greater than 30 times the desirable aroma compound concentration of the germ prior to roasting; and the desirable aroma compounds including one or more compounds selected from the list consisting of 2-Methylfuran, 2-Butanone, 2-Methylbutanal, Pyrazine, 2-Methylpyrazine, Furfural, 2,5-Dimethylpyrazine, 2-Ethylpyrazine, 2,3- Dimethylpyrazine, 2-Ethyl-4-methylpyrazine, and 2-Ethyl-3-methylpyrazine.

47. The method according to any of claims 44 - 46, wherein the undesirable aroma compounds of the ground and roasted shorts, ground and roasted bran, and ground and roasted germ is up to about 20% lower than the undesirable aroma compounds of the unroasted shorts, unroasted brand, and unroasted germ; and the undesirable aroma compounds include one or more compounds selected from the list consisting of Hexanal, Ethylbenzene, l-Octen-3-ol, and Benzaldehyde.

48. The method according to any of claims 44 - 47, wherein the combined polyphenolic content of the ground and roasted shorts, ground and roasted bran, and ground and roasted germ is reduced by equal to or more than 7%, 15%, or 25% relative to the combined polyphenolic content of the unroasted shorts, unroasted bran, and unroasted germ.

49. The method according to any of claims 44 - 48, wherein the polyphenolic content of any of the ground and roasted shorts, ground and roasted bran, and ground and roasted germ is reduced by at least 7% compared with the polyphenolic content of the corresponding unroasted shorts, unroasted bran, orunroasted germ.

50. The method according to any of claims 44 - 49, wherein the grinding the separated bran grinds the separated bran to a particle size of less than 300 pm Dx(90); the grinding the separated germ grinds the separated germ to a particle to a particle size of less than 300 pm Dx(90); and the grinding the separated shorts grinds the separated shorts to a particle to a particle size of less than 300 pm Dx(90).

51. A wheat flour manufactured using the method of any of claims 34 - 50.

52. A sensory-enhanced whole wheat flour comprising: ground and roasted bran comprising from about 5% or more to about 10% or less of the sensory-enhanced whole wheat flour by weight, wherein the ground and roasted bran has a desirable aroma compound content of more than 3 ppm; ground germ comprising from about 3% or more to about 10% or less of the sensory-enhanced whole wheat flour by weight, wherein the ground germ has a desirable aroma compound content of more than 2 ppm; ground and roasted shorts comprising from about 8% or more to about 16% or less of the sensory-enhanced whole wheat flour by weight, wherein the ground and roasted shorts has a desirable aroma compound content of more than 1 ppm; and white flour comprising from about 60% or more to about 90% or less of the sensory-enhanced whole wheat flour by weight;the desirable aroma compounds including one or more compounds selected from the list consisting of 2-Methylfuran, 2-Butanone, 2-Methylbutanal, Pyrazine, 2-Methylpyrazine, Furfural, 2,5-Dimethylpyrazine, 2-Ethylpyrazine, 2,3- Dimethylpyrazine, 2-Ethyl-4-methylpyrazine, and 2-Ethyl-3-methylpyrazine.

53. The sensory-enhanced whole wheat flour according to claim 52, wherein the ground germ is not roasted.

54. The sensory-enhanced whole wheat flour according to either of claim 52 or claim 53. further comprising clear flour comprising from about 0.5% or more to about 2% or less of the sensory-enhanced whole wheat flour by weight.

55. The sensory-enhanced whole wheat flour according to any of claims 52 - 54, wherein the undesirable aroma compound content of the ground and roasted bran is less than 2.5 ppm; and the undesirable aroma compounds include one or more compounds selected from the list consisting of Hexanal, Ethylbenzene, l-Octen-3-ol, and Benzaldehyde.

56. The sensory-enhanced whole wheat flour according to any of claims 52 - 55, wherein the undesirable aroma compound content of the ground and roasted shorts is less than 2.5 ppm; and the undesirable aroma compounds include one or more compounds selected from the list consisting of Hexanal, Ethylbenzene, l-Octen-3-ol, and Benzaldehyde.

57. The sensory-enhanced whole wheat flour according to any of claims 52 - 56, wherein the polyphenolic content of the ground and roasted bran is less than about 3,000 mg / kg, less than about 2,900 mg / kg, less than about 2,800 mg / kg, or less than about 2,700 mg / kg.

58. The sensory-enhanced whole wheat flour according to any of claims 52 - 57, wherein the polyphenolic content of the ground and roasted shorts is le less than about 3,600 mg / kg, less than about 3,500 mg / kg, less than about 3,400 mg / kg, less than about 3,300 mg / kg, less than about 3,200 mg / kg, less than about 3,100 mg / kg, or less than about 3000 mg / kg.

59. The sensory-enhanced whole wheat flour according to any of claims 52 - 58, wherein the ground germ is roasted, wherein the undesirable aroma compounds of the ground and roasted germ is less than 2.0 ppm, wherein the undesirable aroma compounds include one or more compounds selected from the list consisting of Hexanal, Ethylbenzene, l-Octen-3-ol, and Benzaldehyde.

60. The sensory-enhanced whole wheat flour according to claim 59, wherein the polyphenolic content of the ground and roasted germ is less than about 5300 mg / kg, less than about 5200 mg / kg, less than about 5100 mg / kg, less than about 5000 mg / kg, less than about 4500 mg / kg, or less than about 4000 mg / kg.

61. The sensory-enhanced whole wheat flour according to any of claims 52 - 60, wherein the ground bran and the ground shorts are roasted via convection processes.

62. The sensory-enhanced whole wheat flour according to any of claims 52 - 61, wherein the ground bran and the ground shorts are roasted via a processes without steam.

63. A food product comprising the sensory-enhanced whole wheat flour according to any of claims 52 - 62.

64. A farinaceous food product comprising the sensory-enhanced whole wheat flour according to any of claims 52 - 62.

65. A biscuit product comprising the sensory-enhanced wholewheat flour according to any of claims 52 - 62.

66. A snack food product comprising the sensory-enhanced whole wheat flour according to any of claims 52 - 62.

67. The snack food product according to claim 66, wherein the snack food product is selected from the group consisting of cookies, crackers, and cereal crunch bars.

68. A bakery food product comprising the sensory-enhanced whole wheat flour according to any of claims 52 - 62.

69. The bakery food product according to claim 64, wherein the bakery food product is a bakery food product selected from the group consisting of cookies, crackers, pizza crusts, pie crusts, breads, bagels, pretzels, brownies, muffins, w affles, pastries, cakes, quick breads, sweet rolls, donuts, fruit and grain bars, tortillas, pasta, noodles, and par-baked bakery products.

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