Gary Carder;Justin A. French;Robert E. Chatel;Yongsoo Chung
发明人:
Gary Carder,Robert E. Chatel,Yongsoo Chung,Justin A. French
申请号：
US12814610
公开号：
US08586113B2
申请日:
2010.06.14
申请国别(地区):
US
年份:
2013
代理人:
摘要：
A method of preparing a highly dispersible whole grain flour by hydrolyzing, milling and agglomerating grain flour. Highly dispersible hydrolyzed whole grain flours made in accordance with the present invention include an enzyme that hydrolyzes the whole grain flour while maintaining the integrity of the whole grain throughout processing. The whole grain flours of the present invention are highly dispersible in liquid and semi-solid media.
