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FARINE COMPLÈTE STABILISÉE ET MÉTHODE DE FABRICATION
专利权人:
Intercontinental Great Brands LLC
发明人:
申请号:
EP12718439.8
公开号:
EP2677875B1
申请日:
2012.02.24
申请国别(地区):
EP
年份:
2018
代理人:
摘要:
Stabilized whole grain flours having a fine particle size and which exhibit good baking functionality are produced with high throughput using two bran and germ fractions and an endosperm fraction. One bran and germ fraction is a coarse fraction which is subjected to two stage grinding, but the second bran and germ fraction is a low ash, fine bran and germ fraction which is sufficiently fine so that it does not need to be subjected to grinding thereby reducing starch damage and increasing production with reduced grinding equipment load. Portions of the coarse bran and germ fraction which are ground in the first grinding stage to a sufficient fineness are separated out and not subjected to additional grinding further reducing starch damage and increasing production. The bran and germ fractions may be combined, subjected to stabilization, and combined with the endosperm fraction to obtain a stabilized whole grain flour.
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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