Kansas State University Research Foundation

The Pillsbury Company

Miller Brewing Company

Midwest Grain Products, Inc.

Micronizing Technologies, LLC

R Carl Hoseney

Victor T Huang

Clodualdo C Maningat

Sukh Bassi

Paul A Seib

James Patrick Yates

Ernst Graf

William E Hahn

Jean L Weber

Charles W Deyoe

Katy Ghiasi

Karin C Gaertner

Israel A Saguy

Kristin L Matson

Rebecca Ann Miller

Antoinette M Hunstiger

Jeffrey A Gwirtz

Deborah K Rogers

Jon M Faubion

Kantha Shelke

Jan A Delcour

Patrick C Dreese

Charles A Amold

Linda C Miller

Methods for processing of grains and the like and products produced by such processing, the invention in preferred embodiments subjects whole grains or portions of grains to rapid pressure and directional changes in a high velocity fluid stream to instantaneously vary forces acting thereon. Flours of reduced particle sizes having low starch value damage result, the present processing also permitting uniform blending of additives such as during comminution of the grains. Processed grains according to the invention are resistant to spoilage and clumping. Whole grain flours and white flours can be produced according to the invention. Bran, germ and endosperm of grains can also be separated.

Processing of grains and the like

Bread and similar wheat flour-based products are provided which exhibit reduced toughness when subjected to microwave heating. The products are prepared from wheat flour-based, leavened doughs which have adjusted gliadin:glutenin ratios of from about 1.1-2.3, such ratio adjustment is preferably accomplished by the addition of a gliadin-rich preparation into the starting doughs, typically at levels of from about 1-6% (fwb).

Microwaveable bread products

Improved rye-derived bread improvers are provided which can be incorporated into otherwise conventional wheat-based doughs to give increases in loaf volume and crumb quality. The improvers include a water soluble alkaline proteinaceous specie derived from rye and having a pI of greater than about 7.5; the improvers are prepared by aqueous extraction from whole rye meal and subsequent separation of the alkaline proteinaceous species.

Rye extract bread-making additives and method of use thereof

The invention is directed to a method for producing wheat flour from newly harvested wheat grain. The grain direct from harvest is treated with moisture to increase the moisture content of the endosperms to a level at least about 4 to 5 wt-% greater than the original level, thereby producing hydrated wheat grain. The hydrated wheat grain is then rapidly dried to a moisture content approximating the original level of the newly harvested wheat grain to produce grain that can be efficiently milled. The milling of the treated grain produces a wheat flour that is more acceptable and desirable for baking than that produced from newly harvested wheat that is not processed according to the invention. The rapid conversion of grain from the newly harvested state to a more millable state is shown by an increase in the capacity of the milled flour to rapidly hydrate. Newly harvested grain normally increases its hydration capacity over the first two to three months after its harvest. The method of the present invention permits elimination of this aging process yet produces a flour having desirable baking characteristics.

Method for rapidly producing stable flour from newly harvested wheat

The present invention provides treatment means for reducing microwave-induced toughness and/or firmness in microwave cooked or heated bread-like products. The invention permits the maintenance of product identity and the reduction of toughness and/or firmness regardless of the toughness or firmness that the product would exhibit without the treatment means. The treatment means includes added agents as well as processing steps for the reduction of toughness and/or firmness.

Starch-based products for microwave cooking or heating

Hulls are removed from brewer's spent grain (BSG) by drying and milling the BSG in a roller mill having a differential of about 2.5 to about 4.0 and a tight setting, followed by passing the milled mixture through a No. 36 light wire sieve which retains the hulls and permits the bran to pass through. An improved method of making bread with bran which comprises thoroughly mixing the bran with oil and surfactant before adding the other bread ingredients is also described.

Method of removing hulls from brewer's spent grain

A method is provided for the synthesis of L-ascorbate 2-sulfate compounds and salts thereof which comprises reacting L-ascorbic acid or the salts thereof of the formula ##EQU1## WHERE Z represents hydrogen or a cation capable of bonding with L-ascorbic acid, and n.sub.1 is the valence of Z, with a base-sulfur trioxide complex of the formula ##EQU2## where A represents a tertiary amine, tertiary amide, ether or thioether, the reaction being carried out in a compatible solvent and in the presence of sufficient base to render the C.sub.2 hydroxyl of the L-ascorbic acid more ionized than the C.sub.5 and C.sub.6 hydroxyls thereof. The process effects quantitative conversion of L-ascorbic acid to L-ascorbate 2-sulfate, and pure compounds of the latter are isolated in good yields. Such compounds have been found to act as stable vitamin C sources in food systems or the like.

Preparation of l-ascorbate 2-sulfate from l-ascorbic acid

Growing community of inventors

Manhattan, KS, United States of America

R Carl Hoseney