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.
Patent No.:
Date of Patent:
Jun. 04, 2013
Filed:
Feb. 02, 2012
Lynn C. Haynes, Morris Plains, NJ (US);
Harry Ira Levine, Morris Plains, NJ (US);
Louise Slade, Morris Plains, NJ (US);
Ning Zhou, East Hanover, NJ (US);
James Manns, Stockholm, NJ (US);
Diane Gannon, Perrysburg, OH (US);
Edward D. Howey, Toledo, OH (US);
Mihaelos N. Mihalos, Palisades Park, NJ (US);
C. William Epperson, Perrysburg, OH (US);
Sarwat Gabriel, Wood Dale, IL (US);
Domenico Cassone, Branchburg, NJ (US);
Lynn C. Haynes, Morris Plains, NJ (US);
Harry Ira Levine, Morris Plains, NJ (US);
Louise Slade, Morris Plains, NJ (US);
Ning Zhou, East Hanover, NJ (US);
James Manns, Stockholm, NJ (US);
Diane Gannon, Perrysburg, OH (US);
Edward D. Howey, Toledo, OH (US);
Mihaelos N. Mihalos, Palisades Park, NJ (US);
C. William Epperson, Perrysburg, OH (US);
Sarwat Gabriel, Wood Dale, IL (US);
Domenico Cassone, Branchburg, NJ (US);
Kraft Foods Global Brands LLC, Northfield, IL (US);
Abstract
A stabilized bran component and stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial starch gelatinization. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.