R-enzyme-treated breakfast cereal and preparation process

Details R-enzyme-treated breakfast cereal and preparation process R-enzyme-treated breakfast cereal and preparation process

A - Human Necessities

23

L

99/115

A23L 1/105 (2006.01)

Patent

CA 2016950

ABSTRACT OF THE DISCLOSURE A process of preparing a shredded wheat product. The process includes cooking whole wheat berries with water to at least partially gelatinize the wheat starch. The bran layer of the whole wheat berries is intact and does not have any penetrations therein before the cooking begins. The cooked wheat berries are treated with an R-enzyme. The treated, cooked wheat berries are tempered for a sufficient period of time to retrograde a substantial portion of the starch in the berries. The process allows the use of a tempering time which is much less than the tempering period in the conventional or commercial process of preparing shredded wheat. The tempered wheat berries are formed into a shredded form and then baked or toasted.

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