Process for stabilizing whole cereal grains
1988
Bookwalter, G.N.
Cereal grains are protected from enzymatic deterioration by inactivation of lipolytic and oxidative enzymes without alteration of the physical and functional properties. The method involves heat treating either the intact grain or the separated germ fraction at a moisture content of about 13-17% and a temperature in the range of about 95 degrees-110 degrees C. The whole grain product and high-fat flour prepared therefrom are characterized by an extended shelf-life and high nutritional value.
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