METHOD FOR PRODUCING STABILIZED WHOLE WHEAT FLOUR

WIPO Patent Application WO/2012/142399

A3

A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.

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ZHAO BIN (US)
ZHOU NING (US)
HANSEN TIMOTHY S (US)
DUFFIN MICHAEL A (CA)
CASSONE DOMENICO R (US)
GANNON DIANE L (US)
HAYNES LYNN C (US)
MANNS JAMES M (US)
ZIMERI JEANNY E (US)
WORFOLK PETER (CA)
PRACEK ANTHONY (CA)

PCT/US2012/033500

March 14, 2013

April 13, 2012

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KRAFT FOODS GLOBAL BRANDS LLC (US)
ZHAO BIN (US)
ZHOU NING (US)
HANSEN TIMOTHY S (US)
DUFFIN MICHAEL A (CA)
CASSONE DOMENICO R (US)
GANNON DIANE L (US)
HAYNES LYNN C (US)
MANNS JAMES M (US)
ZIMERI JEANNY E (US)
WORFOLK PETER (CA)
PRACEK ANTHONY (CA)

A21D6/00; A23B9/26; A23L7/10; A23L7/104; B02B1/08

WO1999037169A1

1999-07-29

EP1900290A1	2008-03-19
US2930699A	1960-03-29
US3958016A	1976-05-18
US3851085A	1974-11-26
US3832472A	1974-08-27

DATABASE WPI Derwent World Patents Index; AN 2004-153295, XP002689426

KRATZ, Rudy et al. (Even Tabin & Flannery,120 S. LaSalle Street, Suite 160, Chicago Illinois, US)

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