Patent ID: 9675084
Date: 2017-06-13
CPC Classifications: A21D,A23L,C11B,C12F

Claim:
1. A method for reducing color and/or unpleasant taste and/or malodor development in a composition comprising at least partly solubilized cereal bran containing starch, the method comprising: i) solubilizing said cereal bran without the removal of any components with an effective amount of a cell-wall modifying enzyme and a starch modifying enzyme; and ii) treating said cereal bran with glucose oxidase (EC 1.1.3.4) and an antioxidant selected from the group consisting of a catalase, a superoxide dismutase and a peroxidase, thereby reducing color and/or unpleasant taste and/or malodor development in an enzyme-treated cereal bran composition when compared to a composition not having been treated with said glucose oxidase and said antioxidant.