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US 4,057,654 AGranted
Wheat-germ product and its use
OwnerWalton J. Smithinventor
Life of this patent
Estimating the term…
Abstract
A method of using raw undefatted wheat germ by baking a mixture of raw wheat germ, flour, fat and soluble carbohydrate, grinding the baked product, mixing the ground product with a baking mix of flour and water to provide a batter and baking the batter to produce a final product.
Claims4
A method for the use of raw undefatted wheat germ in baked food products which comprises
- 1. baking under conditions normally used for biscuits and cookies a batter comprising by weight of from 20 to 60% raw wheat germ, from 10 to 40% flour, from 5 to 20% added fat, from 6 to 30% soluble carbohydrate and 0 to 20% water to provide a finished prebaked intermediate product,
- 2. grinding and mixing from 10 to 20% by weight of said finished prebaked intermediate product with a baking mix comprising flour and water to provide a second batter and
- 3. baking said batter to provide a baked, undefatted wheat germ - containing food product.
Dependencies are inferred from the claim text.