The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Dec. 28, 2021

Filed:

Nov. 08, 2018
Applicant:

Campbell Soup Company, Camden, NJ (US);

Inventors:

Natalie May, Beverly Hills, AU;

Daniel Edward Mullette, Toongabbie, AU;

Assignee:

Campbell Soup Company, Camden, NJ (US);

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A21D 13/02 (2006.01); A23L 7/10 (2016.01); A21D 6/00 (2006.01); B02C 9/04 (2006.01); B02C 23/10 (2006.01);
U.S. Cl.
CPC ...
A21D 13/02 (2013.01); A21D 6/003 (2013.01); A23L 7/115 (2016.08); A23L 7/197 (2016.08); A23L 7/198 (2016.08); B02C 9/04 (2013.01); B02C 23/10 (2013.01); A23V 2002/00 (2013.01);
Abstract

Embodiments herein relate to stabilized, whole-grain flour, food products including such stabilized, whole-grain flour, and methods of making stabilized, whole-grain flour and food products including the same. In an embodiment, a method of making a stable, whole grain flour is included. Whole grain wheat flour made using this method has shown exceptional biscuit and cracker making functionality producing high quality end products. The method can include tempering whole grain wheat and heating the tempered whole grain wheat at a temperature of about 120 degrees Celsius to about 160 degrees Celsius for about 5 to 20 minutes. The method can further include milling the whole grain to form a bran and germ fraction and a break flour fraction, fine milling the bran and germ fraction, and recombining the fine milled bran and germ fraction with the break flour fraction to produce a straight run flour. Other embodiments are also included herein.


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