General Mills, Inc.

General Mills IP Holdings Ii, LLC

Elliot Augst

Craig A Dowd

James P Michaels

David J Domingues

Patrick C Dreese

David H Katzke

Thorne R Seese

A white wheat flour is made from a combination of a first flour stream including at least a non-heat treated low ash and low bran flour stream, and a second flour stream including a heat-treated high ash and high bran flour stream. The white wheat flour preferably exhibits an extensibility in the range of 160-180 for use in making raw dough used in sheeted dough manufacturing systems. Importantly, the specified processing of the invention only results in a change in extensibility of less than 20%. The raw dough composition can be packaged and stored in a refrigerated condition for subsequent use in making biscuits, rolls, croissants or the like. By heating the second flour stream, enzymes in the second flour stream are deactivated, thereby increasing the stability and refrigerated shelf life of the packaged raw dough composition to at least 120 days. In certain embodiments, one or more enzymes are reintroduced into the second flour stream.

Refrigerated dough with extended shelf life made from white wheat flour

A method for forming a grain composition includes mixing a first grain powder composition with water using a mixing apparatus to form a mixture. Mechanical energy applied to the mixture is calculated from the measured torque. The protein quality is expressed as the measured torque as a function of mechanical energy and is compared to a standard. If the protein quality of the first grain powder composition does not meet the standard, a second grain power composition is formed having a different weight percent of the first source of grain powder than the first grain powder composition.

Method for expressing protein quality of flour

A method for expressing protein quality of a grain powder includes mixing the grain powder with water using a mixing apparatus to form a mixture. The torque applied to the mixing apparatus by the mixture during mixing is measured as a function of time. Mechanical energy applied to the mixture is calculated from the measured torque. The protein quality is expressed as the measured torque as a function of mechanical energy.

A method and apparatus for separating multiple food pieces and removing clumps from food pieces in order to process individual pieces for subsequent packaging includes a vibrating conveyor bed which receives a substantially continuous supply of a dried product, such as RTE cereal or another snack product, and delivers the dried product to a screen unit including a plurality of spaced slots through which only individual food pieces can pass for further processing. Prior to the screen unit, the bed can be provided with an upstanding deflector member which diverts the traveling food product away from a discharge chute and onto the screen unit. In any case, the screen unit includes an upwardly angling portion, extending away from the discharge chute, for retaining product which needs to be further processed, while the discharge chute also has an associated, raised lip for product retention purposes.

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Minneapolis, MN, United States of America

Elliot Augst