Process for stabilizing whole cereal grains

Bookwalter, G.N.

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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Mots clés AGROVOC

cereal flours enzyme inhibitors food processing food storage heat treatment patents

Informations bibliographiques

Publié dans

United States Department of Agriculture patents | U S Dep Agric Pat

D'autres materias

Food storage - field crop products; Food processing (general) - field crop products; United states; Laws and regulations

Langue

anglais

Note

Copies of usda patents are available for a fee from the commissioner of patents and trademarks, u.s. patents and trademarks office, washington, d.c. 20231.

Includes references.

Type

Text; Monograph; Book

Sur AGRIS depuis: 2024-02-27

Format: MODS

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Process for stabilizing whole cereal grains

1988

Mots clés AGROVOC

Informations bibliographiques