Patent ID: 8133527
Filing Date: 2012-03-13
Classification: A21D

Abstract:
1. A method for making a stabilized whole grain wheat flour comprising: a. subjecting a coarse fraction comprising bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch, the amount of bran being at least about 50% by weight, based upon the weight of the coarse fraction, b. stabilizing the coarse fraction by heating the coarse fraction to substantially reduce the lipase activity of the coarse fraction, wherein the stabilized, ground coarse fraction has a starch melting enthalpy of greater than about 4 J/g, based upon the weight of starch in the stabilized ground coarse fraction, as measured by differential scanning calorimetry (DSC), at a peak temperature of from about 65° C. to about 70° C., and a sodium carbonate-water solvent retention capacity (SRC sodium carbonate) of less than about 200%, and c. combining the stabilized coarse fraction with a fine fraction comprising endosperm to obtain a stabilized whole grain wheat flour, wherein said stabilized whole grain wheat flour has a sodium carbonate-water solvent retention capacity (SRC sodium carbonate) of less than about 85%.