Patent ID: 6238719
Filing Date: 2001-05-29
Classification: A21D,A23L,A61K

Abstract:
A method of producing high viscosity waxy hulless barley flakes with beta glucan viscosity greater than 15 Centipoise Units (cps) and a long chained beta glucan concentration greater than about 1.0.times.10.sup.5 /ml of a 5% aqueous flour suspension comprising:(a) selecting high beta glucan viscosity barley grain;(b) pearling said high viscosity barley grain;(c) kibbling said pearled high viscosity barley grain about 1 mm to about 3 mm bits;(d) steam cooking the said pearled high viscosity barley kibble;(e) flaking the said pearled high viscosity cooked barley kibble; and(f) drying the said pearled high viscosity cooked barley flake at a temperature below 50 degrees Celsius.