Method of bleaching cereal grains
AssigneeGeneral Mills, Inc.
InventorLloyd E. Metzger
Life of this patent
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Abstract
The present invention describes bleached grain products such as bleached whole wheat flour that are obtained having the color and taste of white flour by bleaching whole wheat kernels prior to conventional flour milling. The wheat kernels are treated with a peroxide solution to lighten the color of the bran layers. The bleached grain kernels can be tempered and milled into whole grain flours having 10% to 12% dietary fiber from the bran but which are white in color and bland in flavor. The whitened, high fiber whole wheat flours can be used to prepare good tasting, and nutritious products such as baked goods such as breads and pastries as well as pasta product, and ready-to-eat cereals or grain based snacks.
Claims27
A method of bleaching cereal grains, comprising the steps of:
- A. treating whole grain kernels having at least an exterior bran layer and an inner endosperm with peroxide to decrease the color of the bran layer by applying the peroxide to the bran layer, wherein only enough peroxide is applied to coat a grain surface of each grain kernel.
A method of bleaching cereal grains, comprising the steps of:
- A. treating whole cereal grain kernels having at least an exterior bran layer and an inner endosperm with peroxide to decrease the color of the bran layer by applying the peroxide to the bran layer, while minimizing exposure of the endosperm to the peroxide to provide lightened cereal grain kernals, said treatment being practiced at a temperature of 100° to 165° F. and with supplemental heating during said treatment, wherein at least a portion of the supplemental heating is supplied by microwave heating;
- and
- B. treating the whole grain kernels with an alkaline solution, the alkaline solution and the peroxide solution being combined immediately prior to application onto the grain kernals wherein step B is practiced simultaneously with step A.
A method of bleaching cereal grains, comprising the steps of:
- applying to whole cereal grains, having an exterior bran layer and an inner endosperm, an alkaline solution of sodium bicarbonate or sodium hydroxide at a concentration of about 1% to 10% and a temperature of about 50° to 165° F. in a weight ratio of alkaline solution to cereal grains ranging from about 10:100 to about 15:100 for about 30 seconds to three minutes, and ten applying a peroxide solution at a concentration of about 5% to 40% H2O2 to the cereal grains for about 30 seconds to the three minutes at a temperature of about 50° to 165° F. to bleach the bran layer, wherein only enough peroxide is applied to coat a grain surface of each cereal grain.
Dependencies are inferred from the claim text.