Tempering and milling of edible grains and leguminous materials

Details Tempering and milling of edible grains and leguminous materials Tempering and milling of edible grains and leguminous materials

A - Human Necessities

23

L

99/118, 99/134

A23L 1/10 (2006.01) A23L 1/16 (2006.01) A23L 1/20 (2006.01)

Patent

CA 1333348

The invention relates to improvements in flour, and pasta produced therefrom, wherein the flour is produced by milling of grains and legumes previously tempered in the presence of a reducing agent. The reducing agent can be, for example, sodium metabisulfite, organic acids, SO2, cysteine, thioglycolic acid, glutathione, or hydrogen sulfide. The presence of the reducing agent in the tempering solution produces an improvement in color retention of the resulting flour, and allows the shorts to separate from the semolina to be remilled to produce flour of color and quality acceptable for use in pasta production.

612570

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