A - Human Necessities – 21 – D
Patent
A - Human Necessities
21
D
A21D 6/00 (2006.01) A21D 2/18 (2006.01) A21D 2/26 (2006.01) A23J 1/12 (2006.01)
Patent
CA 2400242
The present invention relates to a process for the manufacture of a cereal product having an improved protein content and improved baking properties, whereby one mills cereals (1) up to between 50 to 70 % with regard to the kernel (2), that one from a part feed (4) of said flour (2) isolates native gluten (5) and the content of water soluble constituents, such as pentosans (6), that one add the native gluten thus isolated and constituents isolated, such as pentosans, to the remaining feed of flour (8), that the feed (9) of flour being substantially freed from native protein and soluble constituents is used as such, or is further processed such as being subjected to an enzymatic hydrolysis to obtain a glucose syrup (10).
La présente invention concerne un procédé de fabrication d'un produit à base de céréales se distinguant par une teneur renforcée en protéines et de meilleures propriétés de cuisson. A cet effet, on moud les céréales (1) entre 50 % et 70 par rapport au coeur (2). On isole de cette masse (4) de farine (2) le gluten d'origine (5) et les constituants hydrosolubles tels que les pentosans (6). On ajoute ces isolats de gluten d'origine (5) et de constituants hydrosolubles au restant de la masse de farine (8). La masse de farine (9) sensiblement débarrassée de son gluten d'origine (5) et de ses constituants hydrosolubles est utilisée telle quelle, ou subit un complément de traitement telle qu'une hydrolyse enzymatique de façon à donner du sirop de glucose (10).
Bjurenvall Ingemar
Gowling Lafleur Henderson Llp
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