Cereal flakes
AssigneeKatholieke Universiteit Leuven
InventorsJan Delcour, Elien Lemmens, Niels De Brier, Lomme Deleu
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Abstract
The invention relates to methods comprising the steps of producing a whole grain cereal flake product containing on a dry matter basis at least 4.0% (w/w) maltose and 1.0% (w/w) maltotriose comprising the steps of: a) providing a sprouted or malted (pseudo-)cereal of a non-peeled cereal, b) optionally adding sugar, c) incubating the composition of step a) or b) in moist conditions at a temperature for a time period allowing the enzymatic release of maltose and maltotriose from starch, d) further heating the incubated composition, e) flaking the heated composition, and f) drying the flaked composition.
Claims12
A method of producing a whole grain wheat flake product containing, on a dry matter basis, at least 4.0% (w/w) maltose and at least 1.0% (w/w) maltotriose, the method comprising:
- (a) providing a sprouted non-peeled wheat;
- (b) incubating the sprouted non-peeled wheat, in the absence of added sugar, in moist conditions at an incubation temperature for an incubation time period that allows the enzymatic release of maltose and maltotriose from starch in the sprouted non-peeled wheat, to obtain an incubated composition;
- (c) further heating the incubated composition of (b) to obtain a heated composition;
- (d) flaking the heated composition of (c) to obtain a flaked composition;
- and
- (e) drying the flaked composition of (d) to obtain a dried composition,
- wherein the whole grain wheat flake product comprises bran in a relative proportion that is substantially the same as the relative proportion of bran present in whole grain wheat kernels.
Dependencies are inferred from the claim text.