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MX2013009731A - Harina de granos enteros estabilizada y metodo para hecerla. - Google Patents

Harina de granos enteros estabilizada y metodo para hecerla.

Info

Publication number
MX2013009731A
MX2013009731A MX2013009731A MX2013009731A MX2013009731A MX 2013009731 A MX2013009731 A MX 2013009731A MX 2013009731 A MX2013009731 A MX 2013009731A MX 2013009731 A MX2013009731 A MX 2013009731A MX 2013009731 A MX2013009731 A MX 2013009731A
Authority
MX
Mexico
Prior art keywords
bran
fraction
germ
grinding
subjected
Prior art date
Application number
MX2013009731A
Other languages
English (en)
Other versions
MX357723B (es
Inventor
Derwin G Hawley
Edward D Howey
William H Cleaver
Desiree S Derrick
Lynn C Haynes
Ning Zhou
Bin Zhao
Timothy S Hansen
Dominic R Cassone
Sarwat Gabriel
Original Assignee
Intercontinental Great Brands Llc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Intercontinental Great Brands Llc filed Critical Intercontinental Great Brands Llc
Publication of MX2013009731A publication Critical patent/MX2013009731A/es
Publication of MX357723B publication Critical patent/MX357723B/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/003—Heat treatment
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/152—Cereal germ products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C23/00—Auxiliary methods or auxiliary devices or accessories specially adapted for crushing or disintegrating not provided for in preceding groups or not specially adapted to apparatus covered by a single preceding group
    • B02C23/08—Separating or sorting of material, associated with crushing or disintegrating
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C9/00—Other milling methods or mills specially adapted for grain
    • B02C9/04—Systems or sequences of operations; Plant

Landscapes

  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Cereal-Derived Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

Se producen harinas de grano integral estabilizadas que tienen un tamaño de partícula fino y que presentan buena funcionalidad de horneado con alto rendimiento usando dos fracciones de salvado y germen y una fracción de endospermo. Una fracción de salvado y germen es una fracción gruesa que se somete a trituración en dos fases, pero la segunda fracción de salvado y germen es una fracción de salvado y germen fina, con bajo contenido en ceniza que es lo suficientemente fina de modo que no es necesario someterla a trituración, reduciendo de ese modo el daño al almidón y aumentando la producción con una carga de equipo de trituración reducida. Se separan porciones de la fracción de salvado y germen gruesa que se trituran en la primera fase de trituración hasta una finura suficiente y no se someten a trituración adicional reduciendo adicionalmente el daño al almidón y aumentando la producción. Las fracciones de salvado y germen pueden combinarse, someterse a estabilización y combinarse con la fracción de endospermo para obtener una harina de grano integral estabilizada.
MX2013009731A 2011-02-24 2012-02-24 Harina de granos enteros estabilizada y método para hacerla. MX357723B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201161457315P 2011-02-24 2011-02-24
PCT/US2012/026490 WO2012148543A1 (en) 2011-02-24 2012-02-24 Stabilized whole grain flour and method of making

Publications (2)

Publication Number Publication Date
MX2013009731A true MX2013009731A (es) 2013-11-20
MX357723B MX357723B (es) 2018-07-19

Family

ID=46025870

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2013009731A MX357723B (es) 2011-02-24 2012-02-24 Harina de granos enteros estabilizada y método para hacerla.

Country Status (13)

Country Link
US (1) US20140106052A1 (es)
EP (1) EP2677875B1 (es)
CN (1) CN103619182A (es)
AU (1) AU2012249144B2 (es)
BR (1) BR112013021637B1 (es)
CA (3) CA3029517C (es)
ES (1) ES2666302T3 (es)
MX (1) MX357723B (es)
PE (1) PE20140596A1 (es)
PH (1) PH12013501747A1 (es)
RU (1) RU2609143C2 (es)
WO (1) WO2012148543A1 (es)
ZA (1) ZA201306355B (es)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BR112015021025A8 (pt) 2013-03-15 2019-11-26 Intercontinental Great Brands Llc método para aprimorar o sabor e a textura de um componente de farelo e gérmen moído, componente de farelo e gérmen, farinha de grão integral, produto assado e método para produzir uma farinha de grão integral com sabor e textura aprimorados
TW201526800A (zh) * 2013-11-25 2015-07-16 Intercontinental Great Brands Llc 經砰爆的點心
CN105212049A (zh) * 2014-06-30 2016-01-06 中粮营养健康研究院有限公司 全麦粉、全麦粉馒头原料配方、全麦粉馒头及其制作方法
CN107105679A (zh) 2014-12-29 2017-08-29 洲际大品牌有限责任公司 酶促麸和胚芽风味以及质构改进
CA2989324A1 (en) 2015-06-19 2016-12-22 Arcadia Biosciences, Inc. Wheat with reduced lipoxygenase activity
CN105076973A (zh) * 2015-08-26 2015-11-25 杨根喜 一种全谷物营养面粉及其生产方法
RU2749923C2 (ru) 2016-04-01 2021-06-21 Сосьете Де Продюи Нестле С.А. Ингредиент для продуктов питания
CN105879953A (zh) * 2016-05-06 2016-08-24 安徽蓝盈食品股份公司 一种用于面粉高温处理的隔热保护方法
CN110035653A (zh) 2016-06-17 2019-07-19 阿凯笛亚生物科学公司 具有降低的脂肪酶1活性的植物
WO2018031536A1 (en) 2016-08-09 2018-02-15 Kellogg Company Cooked food product having reduced acrylamide level
US20210084924A1 (en) 2017-07-27 2021-03-25 Cargill, Incorporated Fat-based filling comprising micronized bran
JP6959829B2 (ja) * 2017-10-27 2021-11-05 昭和産業株式会社 揚げ物用ミックス及び揚げ物
CA3080348A1 (en) * 2017-11-08 2019-05-16 Campbell Soup Company Method for producing stabilized whole grain flour, stabilized whole grain flour and flour products
CN110403975A (zh) * 2019-08-22 2019-11-05 青岛德慧海洋生物科技有限公司 决明子综合利用的加工方法
EP4213648A1 (en) 2020-09-15 2023-07-26 Cargill, Incorporated Confectionery compositions
US12053009B2 (en) 2021-01-08 2024-08-06 Intercontinental Great Brands Llc Method of reducing asparagine in whole grain flours
CN113245011A (zh) * 2021-04-08 2021-08-13 常州市佳华机械科技有限公司 水磨米粉磨浆工艺
US20230356236A1 (en) * 2022-05-03 2023-11-09 Mccormick & Company, Inc. Milling system for edible material

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7419694B2 (en) * 2003-12-17 2008-09-02 Conagra Foods Food Ingredients Company, Inc. Process for producing an ultrafine-milled whole-grain wheat flour and products thereof
US8017172B2 (en) * 2005-08-25 2011-09-13 Conagra Foods Food Ingredients Company, Inc. Whole grain flour and products including same
US7258888B2 (en) * 2004-05-11 2007-08-21 General Mills Marketing, Inc. Flour and dough compositions and related methods
US20060263503A1 (en) * 2005-05-18 2006-11-23 National Starch And Chemical Investment Holding Company Flour composition with increased total dietary fiber, process of making, and uses thereof
WO2006127922A1 (en) * 2005-05-24 2006-11-30 Cargill, Incorporated Stabilized whole grain flour
US8133527B2 (en) 2006-06-16 2012-03-13 Kraft Foods Global Brands Llc Production of stabilized whole grain wheat flour and products thereof
WO2009078938A1 (en) * 2007-12-14 2009-06-25 Nutracea Mechanical extrusion process for stabilizing cereal and oil seed bran and germ components
PT2127525T (pt) * 2008-05-26 2017-12-20 Grupo Altex S A De C V Processo para a produção de farinha de trigo integral refinada com coloração baixa

Also Published As

Publication number Publication date
CA2827812A1 (en) 2012-11-01
CA3116263A1 (en) 2012-11-01
BR112013021637B1 (pt) 2019-03-26
PE20140596A1 (es) 2014-05-16
ES2666302T3 (es) 2018-05-03
AU2012249144B2 (en) 2016-05-12
US20140106052A1 (en) 2014-04-17
BR112013021637A8 (pt) 2018-07-03
BR112013021637A2 (es) 2012-11-01
CA3116263C (en) 2023-04-18
RU2609143C2 (ru) 2017-01-30
CA3029517C (en) 2021-06-15
RU2013143207A (ru) 2015-03-27
MX357723B (es) 2018-07-19
WO2012148543A1 (en) 2012-11-01
ZA201306355B (en) 2014-04-30
EP2677875A1 (en) 2014-01-01
CN103619182A (zh) 2014-03-05
CA3029517A1 (en) 2012-11-01
CA2827812C (en) 2019-03-12
EP2677875B1 (en) 2018-02-07
PH12013501747A1 (en) 2019-08-07
AU2012249144A1 (en) 2013-09-19

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