Patent ID: 6616957
Filing Date: 2003-09-09
Classification: A21D,A23L

Abstract:
A process for making reduced fat, low fat or no-fat graham crackers comprising:(A) subjecting whole wheat berries to a heat treatment comprising exposure to infrared (IR) energy under conditions sufficient to at least substantially inactivate lipase and lipoxygenase while controlling the extent of gelatinization of starch in the whole berries, (B) cooling the heated whole berries after said heat treatment to prevent further gelatinization of the starch; (C) if the moisture content of the cooled berries is not within the range of from about 10% by weight to about 15% by weight, treating the cooled whole berries to obtain a moisture content of from about 10% by weight to about 15% by weight; (D) comminuting the cooled whole berries having a moisture content of from about 10% by weight to about 15% by weight to obtain a graham flour; (E) admixing the graham flour with ingredients comprising water to form a machinable dough; (F) forming the dough into pieces; and (G) baking the pieces to obtain a cracker having a crunchy texture, wherein the whole wheat berries have a moisture content of from about 15% by weight to about 20% by weight immediately prior to said exposure to IR energy, and wherein said extent of gelatinization of starch in said whole wheat berries remains less than 20%, as determined by differential scanning calorimetry (DSC).