Cargill Inc.

Ansui Xu

Steve T Sheehan

Pablo Gaito

Edward Brubacher

Edward J Brubacher

James Pause

This invention is directed to a continuous process for the production of flour and dough using ground corn kernels where before grinding the hull and tip cap are removed from the corn kernels which ground corn produces an endosperm/germ flour. The endosperm/germ flour then is moisturized and cooked with direct and indirect heat to gelatinize about 10 to about 50 weight percent of the starch in the flour.

Process for the production of Masa flour and dough

The present invention provides a germ-based additive for enhancing masa flavor in food products produced from flour for dough which includes the additive. The additive includes alkaline cooked cereal germ. The additive may be milled and may be added to food products in an amount effective for producing a masa flavor without the use of masa flour.

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Carmel, IN, United States of America

Ansui Xu