The Quaker Oats Company

Frito-Lay North America, Inc.

Justin A French

Yongsoo Chung

Robert E Chatel

Gary Carder

Christopher James Koh

Girish Ganjyal

Ursula Vanesa Lay Ma

Gary D Carder

Keith Alan Barber

YiFang Chu

Marianne O'Shea

Scott L Sullivan

Wesley Twombly

Mayte Lee

Ronald G Deutsch

Juan Carlos Fernandez Feito

Margaret J Miller

Holly Ramage

Marianne O'shea

Austin Jon Kozman

Sean Eichenlaub

Bernardus Jan-Willem Van Klinken

Joseph R Farinella

Bernadus Jan-Willem Van Klinken

Yi-Fang Chu

Sandy Mui

Margaret Jane Miller

Juan Carlos Feito

Yong-Soo Chung

E Robert Chatel

Bernadus Jan-Willem Van Kliken

A composition comprising a whole grain with hydrolyzed starch. Although the starch can shift from relatively higher molecular weight moieties to relatively lower molecular weight moieties during hydrolysis, the relative proportions of the principal anatomical components of the caryopses of the grain&#x2014;the starchy endosperm, germ and bran&#x2014;remain approximately the same as evinced, for example, by the weight percentages and relative mass ratios of starch, fat, protein, dietary fiber, beta-glucan, and sugar in the composition. Additionally, the whole grain composition can be a powder, for example, a flour, and the whole grain composition can be granulated to a desired size to provide a powder that is highly dispersible in liquid. When gelatinized, hydrated and dispersed in a liquid, the whole grain with hydrolyzed starch can have a lower viscosity, grittiness, and graininess compared to the same variety of whole grain with unhydrolyzed starch.

Whole grain composition comprising hydrolyzed starch

A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89&#xb0; C. and about 93.33&#xb0; C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.

Method and composition comprising hydrolyzed starch

A potato chip that has more oil near its outer surfaces than in its interior and a unique RVA profile is disclosed. The organoleptic properties of the inventive potato chips compare favorably to known and commercially available potato chips.

Potato chip

A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.

Fried food product with reduced oil content

A method and system for producing fried food pieces is disclosed. The food pieces are immersed in a first edible fluid as a product bed, monolayered, and immersed in a second edible fluid. The food pieces may also be drained in vertical orientation on a draining belt having at least one vertical orientation member.

Method, apparatus and system for producing a food product

Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.

Food products prepared with soluble whole grain oat flour

Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.

Method of processing oats to achieve oats with an increased avenanthramide content

Producing soluble oat flour by using enzymes to precondition whole oat flour prior to an extrusion (continuous cooking) process.

Soluble oat flour and method of making utilizing enzymes

A method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour.

Method of preparing highly dispersible whole grain flour with an increased avenanthramide content

Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour.

Soluble oat or barley flour and method of making utilizing a continuous cooker

Producing soluble oat or barley flour by using enzymes to precondition whole oat or barley flour prior to an extrusion (continuous cooking) process.

Growing community of inventors

Frisco, TX, United States of America

Justin A French