Treatment of grain
AssigneeFlour Milling and Baking Research Association
InventorsStanley Peter Cauvain, Donald Gordon Hodge, David Donald Muir, Norman James Harold Dodds
Life of this patent
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Abstract
Grain, (or a milling intermediate, e.g. semolina) is heated at a temperature of 100.degree. to 140.degree.C (or 100.degree.-200.degree.C for semolina) for a period inversely related to temperature and not less than 1 hour at 100.degree.C, so as to improve the quality of cake flour produced by milling (or further milling). The time of heating t (in minutes) is preferably related to the temperature T (in .degree.C) by the equation t = a' - b'T + c'T.sup.2 where for wheat a'= 2188, b'= 31.535 and c' = 0.11438 and for semolina a' = 408, b' = 4.252 and c' - 0.1121. The need for chlorination of the flour produced is thus avoided.
Claims9
Process for the treatment of a wheat product in the form of whole wheat grains or an intermediate substance produced during the milling of wheat grains to obtain cake flour which process comprises the steps of drying said wheat product to a moisture content of 6% by weight or less, heating the dried wheat product at a temperature of from 100.degree. to 140.degree.C in the case of whole grains or from 100.degree. to 200.degree.C in the case of milling intermediates, holding the wheat product at this temperature at least for a period which is inversely related to the temperature and is not less than 1 hour at 100.degree. C, and cooling the wheat product.
Dependencies are inferred from the claim text.