Methods for Making a Stabilized Whole Grain Flour and for Making a Stabilized Bran Component, Stabilized Bran Component, Stabilized Whole Grain Flour, Food Product, and Wafer Product

摘要

METHODS FOR MANUFACTURING A STABILIZED WHOLE GRAIN FLOUR AND MANUFACTURING A STABILIZED WHEAT COMPONENT, STABILIZED WHEAT COMPONENT, FOOD PRODUCT, AND, BALLACHA PRODUCT. A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched bran-germ-starch coarse fraction to grinding or milling to reduce the coarse fraction's sandyness without substantially damaging the starch due to abrasion. The coarse fraction may be heat stabilized to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial starch gelatinization. High levels of natural antioxidants and vitamins are retained while preventing substantial acrylamide formation during stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a thin fraction containing predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and stabilized bran component exhibit extended shelf life and can be used to make baked goods such as cookies with desirable oven expansion and a non-sandy taste sensation.