General Mills, Inc.

General Mills Marketing, Inc.

Robert T Westercamp

Steven J Cox

Dennis L Schlueter

Sarah Woodling

Mingus J David

J David Mingus

David J Mingus

J Mingus

Mounir M El Hmamsi

Bjorna M Jayson

Whole grain baked products and mixes having milled whole grain durum wheat are provided. Whole grain durum baked products and mixes utilize milled whole grain durum flour having a generally white-like color wherein durum particulate matter is visually indistinguishable from durum fines by the unassisted eye. Through the use of milled whole grain durum flour, white-like whole grain durum products including white-like whole grain durum breads can be prepared that satisfy generally accepted color and baking performance characteristics for traditional white breads.

Whole grain products made with whole grain durum wheat

A recombined whole grain flour for use in preparing whole grain products such that whole grain particulates provide minimal visual impact to the whole grain product. By selectively controlling the particle size of the milled bran and germ constituents used in the recombined whole grain flour, the visual and color impact associated with bran and germ particulates can be substantially eliminated from the whole grain product. In particular, whole grain products such as whole grain breads, dough products, mixes and biscuits can be made with recombined whole grain flour. Whole grain products made with recombined whole grain flour are advantageous in that they incorporate the health advantages associated with whole grains while eliminating the characteristic, visual color differences noticeable within a whole grain crumb due to visually identifiable bran and germ particulates found in traditional whole grain products.

Recombined whole grain having visually indistinguishable particulate matter and related baked products

Recombined whole grain wheat having visually indistinguishable particulate matter and related baked products

A steam crushed whole grain for reducing the wetting time necessary prior to use of a whole grain baking ingredient in a baking application. A whole grain kernel is formed into a whole grain flake with a plurality of exterior fractures. As the flake is formed, the flake is exposed to steam such that an interior starch portion of the flake is heated by penetration of the steam through the fractures. As the interior starch portion is heated, the flake is partially gelatinized within a range of about 15% to about 35%. The partially gelatinized grain is then milled and crushed for use as a baking ingredient. Prior to use, the partially gelatinized whole grain baking ingredient is wetted for a time less than 4 hours as is typically recommended for traditionally processed whole grains.

Steam crushed whole grains

Growing community of inventors

Cedar Rapids, IA, United States of America

Robert T Westercamp