Waxy wheat products and processes for producing same
AssigneeKellogg Company
InventorsLori Wilson, John Colyn, Grace Lai, Craig Morris
Life of this patent
Estimating the term…
Abstract
This invention relates to a storage stable buoyant waxy grain wherein the waxy grain is waxy triticale and waxy wheat. The starch in the waxy grain is gelatinized throughout and the cooked waxy grains of this invention can be stored for prolonged times in air tight or conventional cereal containers having a liner without acquiring rancid odors or tastes even in the absence of preservatives that inhibit the development of rancidity. Preferably, the waxy wholegrain is a waxy wheat having a protein content of no more than 14% by dry weight. The processes for preparing the waxy wholegrain food products of this invention are also described.
Claims37
Process for preparing a cooked, buoyant, waxy wheat, comprising:
- (a) heating a waxy wheat having no more than about 10% amylose for about 5 to about 15 minutes at about 200° F. (94° C.) to 230° F. (110° C.) with moisture, (b) gelatinizing the heated waxy wheat throughout, and (c) cooling and drying the gelatinized waxy wheat, wherein said wholegrain waxy wheat product is storage stable for at least about six months in the absence of additives that inhibit development of rancidity.
Process for preparing a cooked, buoyant, waxy wheat, comprising (a) heating a waxy wheat for about 5 to about 10 minutes with steam, (b) then tempering the heated waxy wheat for about 1 to about 2 hours, (c) cooking the tempered waxy wheat for about 45 minutes to about 90 minutes at 200° F. (93° C.) to about 350° F. (177° C.) to gelatinize the wholegrain waxy wheat throughout, (d) cooling and separating the gelatinized wholegrain waxy wheat, and then (e) drying the separated wholegrain waxy wheat to a moisture content of about 10% to 16%.
Dependencies are inferred from the claim text.