STABILISED WHOLE-GRAIN FLOUR PRODUCTION AND PRODUCTS OF SUCH FLOUR

摘要

FIELD: food industry.;SUBSTANCE: method for production of stabilised whole-grain flour involves production of a coarse fraction and a fine fraction of crushed or ground whole-grain wheat flour, grinding or milling the produced coarse fraction containing offal (approximately 50% of the fraction weight) as well as germs and starch to reduce the coarse fraction grain size without significant friction-caused damage of starch. Then the coarse fraction is stabilised by way of heating to reduce the fraction lipase activity without significant gelatinisation of starch. One preserves a high level of natural antioxidants and vitamins without significant formation of acrylamide during stabilisation. Then the stabilised coarse fraction or stabilised offal component is combined with the fine fraction containing essentially endosperm to produce stabilised whole-grain flour.;EFFECT: stabilised whole-grain flour and the stabilised offal component have a long-term storage life and a low level of rancidification and may be used for production of bakery products such as cookies with the desirable level of increase in volume in the process of baking and without a sandy taste during consumption.;67 cl, 7 dwg, 28 tbl, 9 ex