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Food Or Edible Material: Processes, Compositions, And Products > Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive > Plant Material Is Basic Ingredient Other Than Extract, Starch Or Protein > Cereal Material Is Basic Ingredient > Flour Or Meal Type Flour Or Meal TypeFlour Or Meal Type patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.07/26/07 - 20070172574 - Cereal flour production process In a first aspect, the present invention relates to a process for producing a flour enriched with cereal germ, comprising the main stages of the separation of the germ oil from the cereal germ, and the use of said oil in order to enrich the type 0, 00, 1, 2 ... 06/28/07 - 20070148319 - Soft wheat flour with high bran content, process for its production and bakery products containing it A soft wheat flour containing bran, wherein the bran has a total fibre content comprised between 20 and 30% and a protein content comprised between 12.0 and 18.0% (% in weight of the total weight of the bran); such flour preferably has a bran content comprised between 5 and 30% ... 06/28/07 - 20070148318 - Continuous production of masa flour and whole-corn flour for grain-based foods, using a novel precooking A process and apparatus for the continuous production of masa and whole-corn flour for grain-based foods, includes a preconditioning of clean corn, grinding the moisturized corn to produce fine and coarse grind fractions, sieving the fine grind and aspirating from both fractions a light-bran fraction as animal feed, remilling the ... 06/21/07 - 20070141225 - Method for reducing acrylamide formation A combination of two or more acrylamide-reducing agents are added to a fabricated food prior to cooking in order to reduce the formation of acrylamide. The fabricated food product can be, for example, a corn chip or a potato chip. Alternatively, a thermally-processed food, such as a potato chip from ... 05/10/07 - 20070104855 - Whole grain flour and products including same The present invention is a grain product. The grain product includes a first fraction including bran. The first fraction is milled to a first particle size of less than 500 micrometers. The grain product also includes a second fraction including germ. The second fraction is milled to a second particle ... 01/25/07 - 20070020376 - Starch-free flour for noodles, bread and the like A method of manufacturing starch-free flour includes the steps of grinding a starch-free rice bran to form a bran powder; finely grinding the bran powder under a predetermined circumstance to form nano bran fine particles carrying positive charges and having water and oil absorbing ability; and mixing the nano bran ... 01/25/07 - 20070020375 - Corn wet milling process A corn wet-milling process comprises steeping corn kernels in an aqueous liquid, which produces softened corn; milling the softened corn in a first mill, which produces a first milled corn; separating germ from the first milled corn, thereby producing a germ-depleted first milled corn; milling the germ-depleted first milled corn ... 12/21/06 - 20060286271 - Rice flour compositions A rice flour composition having: from about 20% to about 95%, by weight, of a rice flour that has a WAI of from about 2.6 to about 9; and a Peak Viscosity from about 4 RVU to about 130 RVU; and from about 5% to about 80%, by weight, of ... 11/09/06 - 20060251792 - Rice flour composition with enhanced process tolerance and solution stability The present invention relates to a rice flour composition with enhanced process tolerance and solution stability, the method of making such flour, and uses thereof. The flour is prepared by heat-moisture treatment of a low amylose rice flour. The resultant flour is useful in a variety of industrial applications, particularly ... 11/09/06 - 20060251791 - Continuous production of pregelatinized corn flours for dairy-based and cereal-based foods A process and apparatus for the continuous production of pregelatinized corn flours for dairy-based and cereal-based foods, includes an acid precooking with a sodium metabisulfite, or sodium hydrogen sulfite or sodium sulfite solution as a food processing aid for partial hydrolysis of insoluble fiber, starch and protein, along with a ... 08/31/06 - 20060193964 - Nixtamalization process and products produced therefrom The present invention provides a nixtamalization process wherein corn endosperm fractions, subfractions, or combinations thereof are individually nixtamalized to produce food products. The invention also comprises food products, including masa, instant masa, tortillas, and tortilla-related food products produced by the present invention's methods, including food products that have controllable fat ... 07/06/06 - 20060147607 - Soybean processing Methods are provided for forming soy germ concentrate in a soybean processing operation that produces soy bean oil and soybean meal. ... 07/06/06 - 20060147606 - Reduction of acrylamide formation The invention relates to the use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grilling or baking whereby to reduce the acrylamide content of the cooked product. ... 04/27/06 - 20060088647 - Baked products containing rice flour A mix for the preparation of rice-containing baked products, containing 100% rice flour (containing about 15 to about 26% amylose), about 0 to about 20% waxy rice flour, about 1 to about 4% hydroxypropyl methylcellulose food gum, about 1 to about 5% yeast, about 0 to about 10% rice bran, ... 04/06/06 - 20060073259 - Soy-based rice substitute The present invention is a soy-based rice substitute comprising soy flour and water and having the appearance of rice grains. The invention also includes a process for preparing the same by intermixing soy flour and water to form a mixture; heating the mixture; kneading the mixture; extruding the mixture in ... 04/06/06 - 20060073258 - Process for producing an ultrafine-milled whole-grain wheat flour and products thereof A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from the ultrafine-milled whole-grain wheat flour. The process can ... 02/23/06 - 20060040040 - Device for ozone treatment of plant materials The present invention relates to a novel process for the ozone treatment of unground plant materials such as wheat grains. According to the invention, this process consists in allowing the plant material to stand for at least one day after a prehumidification followed by an ozonization involving a complementary humidification ... 01/19/06 - 20060013937 - Process for producing soybean powder and process for poducing soybean milk Lipoxygenase-free soybean grains are mechanically pulverized into fine particles and then subjected to heat drying treatment with water vapor having a temperature in the range of 130 to 250° C. under atmospheric pressure to form lumps of soybean powder. The lumps are formed into granules having controlled sizes by placing ... 11/17/05 - 20050255219 - Flour and dough compositions and related methods Described are methods of treating wheat grain, including reducing the amount of active enzymes in a milled wheat grain by treating a portion of the wheat grain that includes one or more of wheat bran or wheat germ to deactivate enzymes; as well as flour and dough compositions prepared from ... 11/10/05 - 20050249860 - Functional fiber flour product and method for making same The present invention relates to a functional fiber flour product for use in foods, beverages, nutritional products and dietary supplements. The invention includes a functional fiber flour product made from oilseeds and comprises soluble and insoluble dietary fibers, polyunsaturated fatty acids, monounsaturated fatty acids, protein, lignans, and low amounts of ... 06/23/05 - 20050136174 - Process for producing an ultrafine-milled whole-grain wheat flour and products thereof A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from the ultrafine-milled whole-grain wheat flour. The process can ... 06/23/05 - 20050136173 - Process for producing an ultrafine-milled whole-grain wheat flour and products thereof A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from the ultrafine-milled whole-grain wheat flour. The process can ... ### FreshPatents.com Support |