Patent ID: 8455036

Claim:
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, and the amount of starch in said coarse fraction being less about 40% 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 degree of starch gelatinization of less than about 25%, as measured by differential scanning calorimetry (DSC), and c. combining the stabilized coarse fraction with a fine fraction comprising endosperm to obtain a stabilized whole grain wheat flour.