CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims priority in U.S. Provisional Patent Application

Serial No. 62/740,950, filed October 3, 2018 and U.S. Provisional Patent Application Serial No. 62/741,535, filed October 4, 2018, the entirety of each of which is hereby expressly incorporated herein by reference.

FIELD OF THE INVENTION

[0002] The present invention relates to the field of food science. More particularly, the present invention relates to improved flours and grits along with methods of making and using same. The present invention also is directed to improved flours and grits having improved or enhanced functional characteristics as compared to conventional flours and grits.

BACKGROUND OF THE INVENTION

[0003] Flour has been a component of the food making process for many millennia, and flour has long been made through simple grinding and milling of raw grains into a powder, which can later be used to help create a variety of food products. In particular, wheat and corn have had a long history of utilization around the world as a common source for flour.

[0004] However, flours have always presented a challenge when it comes to storage preservation and flavor stabilization. While yielding many benefits to the consumer, flours are also excellent food sources for unwanted pests and organisms such as bacteria and fungus, and if additional precautions are not taken, then stored flour is capable of becoming spoiled for human consumption very quickly. Modern spoilage precautions include heat treatment, bleaching chemicals, and preservative additions, all of which result in not only expanded shelf lives, but in altered flavor dynamics as well.

[0005] Flours are typically sold in the range of 12-14% water or moisture content.

At levels above 14% water, the likelihood of microbial and fungal concerns rise rapidly. Thus, it becomes highly desirable to produce and package a flour with lower water content for extended product longevity. The historical and modern processes of water reduction in flours yields unintended consequences to the nature of the flour itself. For example, the process of heating the flour to reduce the water content and/or to kill potential microbial presence, often converts some of the flour into a state of dietary fiber which is not as biologically utilizable and alters the flavor of the flour.

[0006] Additionally, modem food and starch extrusion techniques have focused on twin screw applications that utilize relatively wet processing and relatively lower extmsion pressures with applied heat during extmsion in order to reduce the

gelatinization point of the starch being extmded. This combination of parameters requires additional heating and drying techniques after extmsion in order to boil off the water.

The twin screws typically utilized are also very long and involve relatively lengthy material processing times. An additional drawback to present techniques is that the high water and hot environment of twin screw extmsion causes the unnecessary and premature degradation of various ingredients and nutrients contained in the extmdate. This degradation results in, among other things, alterations in the flour’s flavor and functionality for later food-making applications.

[0007] Accordingly, it can be understood that improved flours with enhanced functionality are highly desirable in food science. There is clearly an unmet need in the food industry for such materials and methods of making said materials.

SUMMARY OF THE INVENTION

[0008] The present invention is based on the discovery that extmding starch- containing grain, seed or fruit of one or more cereal grains and/or one or more grain legumes at an ultra-high extmsion pressure in a single screw extruder using only the moisture present in the grain, seed or fruit of one or more cereal grains and/or one or more grain legumes produces extrudate usable as an extruded flour that can be an ingredient of a multi-ingredient food product or which can be used by itself with only the addition of water in making a food product. Such an extmded flour has advantages over conventional flours as it is usable in an as-extmded form composed of as-extmded grit sized extmded flour particles with low water, ultra-high pressure extmsion configuring grain, seed or fruit of one or more cereal grains and/or one or more grain legumes into extruded grit- sized particles of an instantized or instant flour that form a dough or paste within five minutes, preferably within three minutes, and more preferably within about two minutes of being mixed with water. Such an extruded instant or instantized flour of the present invention also is an extruded functional flour having one or more advantages over conventional flours due to low moisture ultra-high pressure extrusion providing improved cold water starch solubility, reducing undesirable fiber content; lowering water content; reducing flavor altering chemistries; reducing enzymes and/or enzymatic activity, producing stabilized, and relatively homogeneous nutrient and flavor profiles, as well as providing enhanced overall natural flavor profiles minimizing the necessity of using additional flavor.

[0009] If desired, the grit-sized extruded flour particles can be milled after extrusion into smaller sized flour particles such that at least 90%, preferably at least 98%, of the milled flour particles should pass through a 212-mih sieve, e.g. a #70 US Standard Mesh screen.

[0010] In a first aspect, the present invention provides a functionally enhanced flour produced by extruding a cereal grain or cereal grain precursor having a water content of about 10% to about 15% at an extrusion pressure greater than about 2000 psi to yield a functionally enhanced flour with a final water content of about 4% to about 10%, preferably about 6% to about 8%, wherein: the extruding step is carried out without thermal input beyond heat generated from a changing pressure of extrudate; and the final water content is attained without a post-extrusion water reducing step.

[0011] In certain embodiments, the cereal grain or cereal grain precursor is a whole grain cereal grain. Alternatively, the cereal grain or cereal grain precursor is milled or otherwise comminuted, or is a mixture of whole and comminuted, e.g., milled, cereal grains.

[0012] The cereal grain or cereal grain precursor is, in certain embodiments, made of only a single cereal grain, such as corn, sorghum, or wheat. Alternatively, the cereal grain or cereal grain precursor is a mixture of two or more different types of cereal grams. [0013] The cereal grain or cereal grain precursor can consist of only a whole cereal grain, milled cereal grain, or mixture thereof, or, alternatively, the cereal grain or cereal grain precursor includes additional ingredients including an additional cereal grain, legume(s), fruit(s), vegetable(s), whey, protein(s), such as protein isolate(s), vitamin(s), or mineral(s) and/or nutrient(s), such as micronutrient(s) and/or phytonutrient(s).

[0014] High extrusion pressures are characteristic of this invention, and cereal grain-based flours provided according to the invention are provided at, depending on the particular flour embodiment, extrusion pressure ranges of about 2000 psi to about 20,000 psi, about 5000 psi to about 15,000 psi, or about 7500 psi to about 12,500 psi. Various cereal grain-based flour embodiments utilize such ultrahigh extrusion pressures greater than about 2000 psi, greater than about 3000 psi, greater than about 4000 psi, greater than about 5000 psi, or greater than about 10,000 psi.

[0015] Certain embodiments of functionally enhanced cereal grain-based flour are reduced to a prescribed particle size distribution in a post-extrusion step.

[0016] Preferred cereal grain-based flour embodiments of the invention are extruded using a single screw extruder. The single screw extruder provides a

manufacturing environment appropriate for achieving the low water, high pressure, and low heat dynamics critical to the present invention. In yet another aspect, the invention provides a functionally enhanced cereal grain-based flour for use in providing one or more of the following traits to a food product: cold water solubility in a food product; increasing water absorption in a food product; increasing water absorption swelling of a food product; increased water absorbed volume in a food product; increasing oil absorption in a food product; providing flavor stability in a food product; reducing one or more allergens in a food product; altering enzymatic activity in a food product; reducing enzymes in a food product; improving a flavor profile of a food product; increasing nutrient availability in a food product; reducing microbial activity in a food product; reducing fungal activity in a food product; and improving digestibility in the food product.

[0017] Yet another aspect of the invention encompasses a method of producing a functionally enhanced cereal grain-based flour, comprising: extruding a cereal grain or cereal grain precursor having a water content of about 10% to about 15% at an ultrahigh extrusion pressure greater than about 2000 psi to yield a functionally enhanced cereal grain-based flour with a final water content of about 4% to about 10%, preferably of about 6% to about 8%, and wherein the extruding step is carried out without thermal input beyond heat generated from a changing pressure of extrudate, and wherein the final water content is attained without a post-extrusion water reducing step.

[0018] In certain methods, the cereal grain or cereal grain precursor is a whole grain cereal grain. Alternatively, the cereal grain or cereal grain precursor is milled, or is a mixture of whole and milled cereal grain.

[0019] The cereal grain or cereal grain precursor is, in certain methods of the invention, made of only a single cereal grain. Alternatively, the cereal grain or cereal grain precursor is formed of or from a mixture of two or more cereal grains.

[0020] The cereal grain or cereal grain precursor can consist of only a whole cereal grain, milled cereal grain, or mixture thereof, or, alternatively, the cereal grain or cereal grain precursor includes additional ingredients including an additional cereal grain, legume, fruit, vegetable, whey, protein, such as a protein isolate, vitamin, or mineral and/or nutrient.

[0021] Ultrahigh extrusion pressures are characteristic of methods according to this invention, and functionally enhanced cereal grain-based flours of the present invention are accordingly formed or made at, depending on a particular functionally enhanced cereal grain-based flour embodiment, extrusion pressure ranges of about 2000 psi to about 20,000 psi, about 5000 psi to about 15,000 psi, or about 7500 psi to about 12,500 psi. Various functionally enhanced cereal grain-based flour embodiments utilize ultrahigh extrusion pressures greater than about 2000 psi, greater than about 3000 psi, greater than about 4000 psi, greater than about 5000 psi, or greater than about 10,000 psi.

[0022] Certain methods of the invention include a step of reducing the

functionally enhanced cereal grain-based flour to a prescribed particle size distribution in a post-extrusion step. [0023] Preferred methods according to the invention utilize a single screw extruder in the extrusion step in making a functionally enhanced cereal grain-based flour of the present invention.

[0024] In a preferred method of making a functional flour that is a functionally enhanced flour of the present invention, an admixture composed substantially completely of starch-containing grain, seed or fruit, preferably grain, seed or fruit of a cereal grain or grain legume, having a starch content of at least 35% by admixture weight, preferably at least 40% by admixture weight, and a moisture content of no greater than 25% by admixture weight, preferably between about 7% and about 18% by admixture weight, is introduced into a single screw extruder and extruded for a residency time within the extruder of no more than 15 seconds, preferably no more than 10 seconds, at an ultra- high internal extrusion pressure at a perforate extrudate exit die of the extruder of at least 2000 psi, preferably at least 4000 psi, and more preferably at least 5000 psi, without the addition of any water or moisture during extrusion, discharging extrudate from the extruder die having a moisture content of no more than 10%, preferably between 4% and 10% by extrudate weight, which is usable in its as-extruded form as functional flour, preferably is an instantized flour or instant flour.

[0025] In one preferred implementation of such a method of extruding functional flour, the residency time of the starch-containing grain, seed or fruit admixture within the single screw extruder operating at an ultra-high extrusion pressure is varied to change a flavor profile of the functional flour extruded with residency time increased to make more bland or reduce bitterness of the functional flour extruded from the extruder. In one such preferred method implementation, the residency time of the admixture within the single screw extruder is varied between about 4 seconds and about 15 seconds, preferably between 5 seconds and about 12 seconds, with the extruded functional flour having increased bitterness when residency time is shorter, such as between 4 seconds and 7 seconds, e.g., less than about 7 seconds residency time, and decreased bitterness when residency time is longer, such as between 8 seconds and 15 seconds, e.g., greater than about 8 seconds residency time. In a preferred functional flour and method, whole grains or the entire seed of the one or more cereal grains and/or one or more grain legumes extruded under ultra-high pressure to extrude the functional flour of the invention.

[0026] The extruded instantized functional flour of the present invention is in a pregelatinized form when extruded from the extruder, does not retrograde, has a relatively low water activity, a _w, of less than 0.5, preferably less than 0.3, and which thereby has a relatively long shelf life when packaged in conventional flour packaging and stored at room temperature of at least 1 year, preferably at least 2 years, and more preferably at least 5 years.

[0027] Such an instantized extruded functional flour or instant extruded functional flour of the present invention is usable without performing any additional processing therewith or thereon and without requiring any additional ingredients, constituents, or substances needing to be mixed or blended therewith by simply only adding water for use. In use, water is added to the extruded functional flour in an amount sufficient for mixing the water with the flour to produce at least a paste and which can produce a dough, e.g., doughy mass, depending on the amount of water mixed with the flour, e.g., dependent on the ratio of water to flour. Mixing instantized extruded functional flour or instant extruded functional flour of the present invention with water at a ratio of 2 parts water to 1 part extruded functional flour produces a paste having a viscosity of at least about 4000 centipoise and no more than about 100,000 centipoise, preferably between 5000 and 50,000 centipoise. The resultant flour paste is a three- dimensionally formable flour paste that can be shaped or formed into a three- dimensionally contoured product, such as preferably formed into a chip, cracker, roll or cookie, while moist in paste form, which retains its three dimensionally contoured product shape while moist, before heating the three dimensionally contoured product to cook or bake it into a substantially hard and/or solid three dimensionally shaped edible food product, e.g. substantially hard and/or solid edible chip, cracker, roll or cookie. In a preferred method of making an edible food product, the flour paste is formed to have a desired three dimensional shape, e.g., formed into a three dimensional product, such as having the shape of a chip, cracker, roll or cookie, while a moist flour paste before being baked, such as in an oven, e.g., baking oven, at a temperature of at least 325 degrees Fahrenheit, preferably at least 400 degrees Fahrenheit, for at least five minutes, preferably at least ten minutes, more preferably for at least twenty minutes, until substantially hard, e.g., substantially uniformly cooked or baked throughout, forming a human edible food product, such as a chip, cracker, roll, or cookie, which preferably is crispy or crunchy.

[0028] Mixing instantized extruded functional flour or instant extruded functional flour of the present invention with water at a ratio of 1 part water to 1 part extruded functional flour produces a three-dimensionally formable dough having a viscosity of at least about 250,000 centipoise and no more than about 1,500,000 centipoise, preferably between 750,000 centipoise and 1,250,000 centipoise, and more preferably about 1,000,000 centipoise. The resultant flour dour is a three-dimensionally formable flour dough that can be shaped or formed into a three-dimensionally contoured product, such as preferably formed into a chip, cracker, roll or cookie, while moist in dough form, which retains its three dimensionally contoured product shape while moist, before heating the three dimensionally contoured product to cook or bake it into a substantially hard and/or solid three dimensionally shaped edible food product, e.g. substantially hard and/or solid edible chip, cracker, roll or cookie. In a preferred method of making an edible food product, the flour dough is formed to have a desired three dimensional shape, e.g., formed into a three dimensional product, such as having the shape of a chip, cracker, roll or cookie, while a moist flour dough before being baked, such as in an oven, e.g., baking oven, at a temperature of at least 325 degrees Fahrenheit, preferably at least 400 degrees Fahrenheit, for at least five minutes, preferably at least ten minutes, more preferably for at least twenty minutes, until substantially hard, e.g., substantially uniformly cooked or baked throughout, forming a human edible food product, such as a chip, cracker, roll, or cookie, which preferably is crispy or crunchy.

[0029] A further aspect of the invention is directed to a method of manufacturing a food product, the method including a step of incorporating into the food product a functionally enhanced cereal grain-based flour as described and claimed herein to modify one or more qualities of the food product selected from the group consisting of: cold water solubility in said food product; reduced allergens in said food product, increased water absorption in said food product; increased water absorbed volume; increased water absorption swelling; oil absorption in said food product; decreased enzymatic activity in said food product; flavor stability in said food product; decreased plant-based enzymes in said food product; increased nutrient availability in said food product; decreased microbial activity in said food product; and reduced fungal activity in said food product.

[0030] A food product made with functionally enhanced cereal grain-based flour has increased water absorption capacity as such a functionally enhanced cereal grain- based flour made in accordance with the present invention absorbs up to six times its weight in water. A food product made with functionally enhanced cereal grain-based flour will take up a greater volume using a lesser amount of flour because such a functionally enhanced cereal grain-based flour made in accordance with the present invention occupies at least twice the volume as a conventional cereal grain flour when the same dry amount of flour is wetted with water. In a preferred embodiment, a food product, such as a sauce or gravy, made with functionally enhanced cereal grain-based flour will take up a greater volume using a lesser amount of flour because such a functionally enhanced cereal grain-based flour made in accordance with the present invention produces at least two and half times the volume, and preferably produces three times the volume that a conventional cereal grain flour does when the same dry amount of conventional cereal grain flour and the functionally enhanced cereal grain-based flour are wetted with water.

[0031] A food product made with functionally enhanced cereal grain-based flour has an altered, preferably improved flavor profile, as a result of reduced enzymatic activity in the functionally enhanced cereal grain-based flour as compared to the same food product made with conventional cereal grain flour. Such reduced enzymatic activity is caused by a reduction in enzymes in the functionally enhanced cereal-grain based flour as compared to convention cereal grain flour. A preferred functionally enhanced cereal grain-based flour is extruded at an ultra-high extrusion pressure from an admixture having a water content, e.g., moisture content, of no greater than about 25%, preferably no greater than about 23%, by admixture weight that is composed substantially completely of the grains, preferably whole grains, of one or more cereal grains in a single- screw extruder such that starch in the grains of the cereal grain admixture is physically modified during extrusion thereby reducing the number of enzymes in the grains by physical modification breaking the enzymes into smaller sized molecules having a reduced molecular weight. In a preferred functional flour and method, whole grains or the entire seed of the one or more cereal grains and/or one or more grain legumes extruded under ultra-high pressure to produce the functional flour of the invention.

[0032] A food product made with extruded functionally enhanced flour of the present invention has an altered, preferably improved flavor profile, as a result of the functionally enhanced flour having lesser amount of and/or reduced activity from plant- based phenols, flavonoids, isoflavones, terpenes, and/or glucosinolates, as these are almost always bitter, acrid, or astringent. As a result, an improved milder flavor is provided by the extruded functionally enhanced flour of the present invention being produced by low moisture content ultra-high pressure extrusion physically modifying phenols, flavonoids, isoflavones, terpenes, and/or glucosinolates in the grain, seed or fruit of the one or more cereal grains and/or one or more grain legumes of the admixture by breaking them up, reducing their molecular size, and/or otherwise modifying them during ultra-high pressure extrusion without having to remove them, as is conventionally done, in a separate processing step. In a preferred functional flour and method, whole grains or the entire seed of the one or more cereal grains and/or one or more grain legumes extruded under ultra-high pressure to make functional flour in accordance with the invention.

[0033] A food product made with functionally enhanced extruded flour of the present invention possesses reduced enzymatic activity as compared to the same food product made with conventional flour. Such reduced enzymatic activity is caused by a reduction in enzymes in the functionally enhanced flour as compared to convention flour. A preferred functionally enhanced flour is extruded at an ultra-high extrusion pressure from an admixture having a water content, e.g., moisture content, of no greater than about 25%, preferably no greater than about 23%, by admixture weight that is composed substantially completely of grain, seed or fruit of the one or more cereal grains and/or one or more grain legumes in a single-screw extruder such that starch in the grains of the cereal grain admixture is physically modified during extrusion thereby reducing the number of enzymes in the grains by physical modification breaking the enzymes into smaller sized molecules having a reduced molecular weight. In a preferred functional flour and method, whole grains or the entire seed of the one or more cereal grains and/or one or more grain legumes extruded under ultra-high pressure to form the functional flour of the invention.

[0034] A food product made with functionally enhanced cereal grain-based flour has significantly reduced allergens, preferably reduced gluten, as compared to the same food product made with conventional cereal grain flour. Where the functionally enhanced cereal grain-based flour is composed of or includes wheat, the functionally enhanced cereal grain-based flour has at least fifty percent less, preferably at least seventy-five percent less and more preferably at least about eighty four percent less gluten than the wheat from which the functionally enhanced cereal grain-based flour was made. Where the functionally enhanced cereal grain-based flour is composed of wheat or includes wheat, the functionally enhanced cereal grain-based flour has at least forty percent less, preferably at least fifty percent less and more preferably at least sixty percent less gluten than a conventional wheat-containing cereal grain flour.

[0035] The invention further encompasses a food product that includes a functionally enhanced cereal grain-based flour as described and claimed herein and at least one non-flour food ingredient.

[0036] The present invention is based on the related additional discovery that extruding whole wheat and/or comminuted wheat in a low water, high pressure, and low heat dynamic before flour milling can provide a functional wheat-based flour having improved or enhanced functional characteristics compared to conventional wheat flours.

[0037] In a first aspect, the present invention provides a functionally enhanced wheat-based flour produced by extruding a starch-containing admixture composed of at least fifty percent wheat or wheat precursor by admixture weight having a water content of about 10% to about 15% at an ultrahigh extrusion pressure greater than about 2000 psi to yield a functionally enhanced wheat-based flour with a final water content of about 4% to about 10%, preferably about 6% to about 8%, wherein: the extruding step is carried out without thermal input beyond heat generated from a changing pressure of extrudate; and the final water content is attained without a post-extrusion water reducing step.

[0038] In certain embodiments, the wheat or wheat precursor is a whole grain wheat, e.g., whole wheat. Alternatively, the wheat or wheat precursor is milled or otherwise comminuted, or is a mixture of whole and comminuted, e.g., milled, wheat.

[0039] The wheat or wheat precursor is, in certain embodiments, made of only a single type of wheat, such as common wheat, triticale, Triticum wheat, Einkorn wheat, Khorasan wheat, spelt, or Emmer. Alternatively, the wheat or wheat precursor is a mixture of two or more of these different types of wheat.

[0040] The wheat or wheat precursor can consist of only a whole wheat, milled wheat, or mixture thereof, or, alternatively, the wheat or wheat precursor includes additional ingredients including one or more different types of cereal grains, legumes, fruits, vegetables, whey, proteins, such as protein isolates, vitamins, or minerals and/or nutrients, such as micronutrients and/or phytonutrients.

[0041] Ultrahigh extrusion pressures are characteristic of this invention, and wheat-based flours provided according to the invention are provided at, depending on the particular functionally enhanced wheat-based flour embodiment, ultrahigh extrusion pressure ranges of about 2000 psi to about 20,000 psi, about 5000 psi to about 15,000 psi, or about 7500 psi to about 12,500 psi. Various wheat-based flour embodiments utilize such ultrahigh extrusion pressures greater than about 2000 psi, greater than about 3000 psi, greater than about 4000 psi, greater than about 5000 psi, or greater than about 10,000 psi.

[0042] Certain embodiments of functionally enhanced wheat-based flour are reduced to a prescribed particle size distribution in a post-extrusion step.

[0043] Preferred wheat-based flour embodiments of the invention are extruded using a single screw extruder at an aforementioned ultrahigh extrusion pressure or ultrahigh extrusion pressure range. The single screw extruder provides a manufacturing environment appropriate for achieving the low water, high pressure, and low heat dynamics critical to the present invention. In yet another aspect, the invention provides a functionally enhanced wheat-based flour for use in providing one or more of the following traits to a food product: cold water solubility in a food product; increasing water absorption in a food product; increasing water absorption swelling of a food product; increased water absorbed volume in a food product; altering an enzymatic profile in a food product; reducing enzymatic activity in a food product; increasing oil absorption in a food product; providing flavor stability in a food product; reducing one or more allergens in a food product; increasing nutrient availability in a food product;

reducing microbial activity in a food product; reducing fungal activity in a food product; and improving digestibility in the food product.

[0044] Yet another aspect of the invention encompasses a method of producing a functionally enhanced wheat-based flour, comprising: extruding a wheat or wheat precursor having a water content of about 10% to about 15% at an ultrahigh extrusion pressure greater than about 2000 psi to yield a functionally enhanced wheat-based flour with a final water content of about 4% to about 10%, preferably of about 6% to about 8%, wherein: the extruding step is carried out without thermal input beyond heat generated from a changing pressure of extrudate; and the final water content is attained without a post-extrusion water reducing step.

[0045] In certain methods, the wheat or wheat precursor is a whole grain wheat or whole wheat. Alternatively, the wheat or wheat precursor is milled, or is a mixture of whole and milled wheat.

[0046] The wheat or wheat precursor is, in certain methods of the invention, made of only a single type of wheat. Alternatively, the wheat or wheat precursor is formed of or from a mixture of two or more types of wheat. Where formed of a mixture of two or more types of wheat, the wheat or wheat precursor can be formed of two or more of common wheat, triticale, a triticum wheat, spelt, Einkorn wheat, Khorasan wheat or Emmer.

[0047] The wheat or wheat precursor can consist of only a whole grain wheat, e.g., whole wheat, milled wheat, or mixture thereof, or, alternatively, the wheat or wheat precursor includes additional ingredients including an additional different type of cereal grain, legume, fruit, vegetable, whey, protein, such as a protein isolate, vitamin, or mineral and/or nutrient. Where the additional ingredients include an additional cereal grain, such additional suitable cereal grains include com and/or sorghum.

[0048] Ultrahigh extmsion pressures are characteristic of methods according to this invention, and functionally enhanced wheat-based flours of the present invention are accordingly formed or made at, depending on particular functionally enhanced wheat- based flour embodiment, ultrahigh extmsion pressure ranges of about 2000 psi to about 20,000 psi, about 5000 psi to about 15,000 psi, or about 7500 psi to about 12,500 psi. Various functionally enhanced cereal grain-based flour embodiments utilize ultrahigh extmsion pressures greater than about 2000 psi, greater than about 3000 psi, greater than about 4000 psi, greater than about 5000 psi, or greater than about 10,000 psi.

[0049] Certain methods of the invention include a step of reducing the

functionally enhanced wheat-based flour to a prescribed particle size distribution in a post-extmsion step.

[0050] Preferred methods according to the invention utilize a single screw extmder in the extmsion step.

[0051] A further aspect of the invention is directed to a method of manufacturing a food product, the method including a step of incorporating into the food product a functionally enhanced wheat-based flour as described and claimed herein to modify one or more qualities of the food product selected from the group consisting of: cold water solubility in said food product; reduced allergens in said food product, water absorption in said food product; increased water absorbed volume; increased water absorption swelling; improved enzyme activity; reduced enzymes; oil absorption in said food product; flavor stability in said food product; improved flavor profile; nutrient availability in said food product; microbial activity in said food product; and reduced fungal activity in said food product.

[0052] A food product made with functionally enhanced wheat-based flour has increased water absorption capacity as such a functionally enhanced wheat-based flour made in accordance with the present invention absorbs up to six times its weight in water. A food product made with functionally enhanced wheat-based flour will take up a greater volume using a lesser amount of flour because such a functionally enhanced wheat-based flour made in accordance with the present invention occupies at least twice the volume as a conventional wheat flour when the same dry amount of each type of flour is wetted with water. In a preferred embodiment, a food product, such as a sauce or gravy, made with functionally enhanced wheat-based flour will take up a greater volume using a lesser amount of flour than conventional wheat flour because such a functionally enhanced wheat-based flour made in accordance with the present invention produces at least two and half times the volume, and preferably produces three times the volume that a conventional wheat flour does when the same dry amount of conventional wheat flour and the functionally enhanced wheat-based flour are wetted with the same amount of water.

[0053] A food product made with functionally enhanced wheat-based flour has an altered, preferably improved flavor profile, because of reduced enzymatic activity in the functionally enhanced wheat-based flour as compared to the same food product made with conventional wheat flour. Such reduced enzymatic activity is caused by a reduction in enzymes in the functionally enhanced wheat-based flour as compared to conventional wheat flour.

[0054] A food product made with functionally enhanced wheat-based flour has significantly reduced allergens, preferably reduced gluten, as compared to the same food product made with conventional wheat flour. Such a functionally enhanced wheat-based flour contains at least fifty percent less, preferably at least seventy-five percent less, and more preferably at least about eighty four percent less gluten than the wheat from which the functionally enhanced wheat-based flour was made. Such a functionally enhanced wheat-based flour also advantageously contains at least forty percent less, preferably at least fifty percent less and more preferably at least sixty percent less gluten than a conventional wheat flour.

[0055] The invention further encompasses a food product that includes a functionally enhanced wheat-based flour as described and claimed herein and at least one non-flour food ingredient. [0056] The present invention is based on the further discovery that extruding whole legumes and/or comminuted legumes in a low water, high pressure, and low heat dynamic before flour milling can provide a functional legume-based flour having a variety of advantages over present flours, including at least one or more of: improved cold water starch solubility; reduced undesirable fiber content; lower water content; reduced flavor altering chemistries; increased water absorbed swelling; increased water absorbed volume; reduced allergens; altered enzymatic activity; improved enzymatic activity; decreased enzymes; improved flavor profile; stabilized, and relatively homogeneous nutrient and flavor profiles; as well as enhanced overall natural flavor profiles minimizing the necessity of using additional flavors.

[0057] In a first aspect, the present invention provides a functionally enhanced legume-based flour produced by extruding a legume or legume precursor having a water content of about 10% to about 15% at an extrusion pressure greater than about 2000 psi to yield a functionally enhanced flour with a final water content of about 4% to about 10%, wherein: the extruding step is carried out without thermal input beyond heat generated from a changing pressure of extrudate; and the final water content is attained without a post-extrusion water reducing step.

[0058] In certain embodiments, the legume or legume precursor is a whole legume, e.g., a whole grain legume. Alternatively, the legume or legume precursor is milled or otherwise comminuted, or is a mixture of whole and comminuted, e.g., milled, legumes.

[0059] The legume or legume precursor is, in certain embodiments, made of only a single legume. Alternatively, the legume or legume precursor is a mixture of two or more different types of legumes, such as two or more of lentils, chickpeas, peas, lupins and beans, such as butter beans, haricot (navy) beans, cannellini beans, red kidney beans, adzuki beans, black-eyed beans, and soybeans.

[0060] The legume or legume precursor can consist of only a whole legume, milled legume, or mixture thereof, or, alternatively, the legume or legume precursor includes additional ingredients including an additional legume, cereal grain, fruit, vegetable, whey, proteins, such as protein isolates, vitamins, or mineral and nutrients. [0061] High extrusion pressures are characteristic of this invention, and flours provided according to the invention are provided at, depending on particular flour embodiment, pressure ranges of about 2000 psi to about 20,000 psi, about 5000 psi to about 15,000 psi, or about 7500 psi to about 12,500 psi. Various embodiments utilize extrusion pressures greater than about 2000 psi, greater than about 3000 psi, greater than about 4000 psi, greater than about 5000 psi, or greater than about 10,000 psi.

[0062] Certain embodiments of functionally enhanced flour are reduced to a prescribed particle size distribution in a post-extrusion step.

[0063] Preferred flour embodiments of the invention are extruded using a single screw extruder. The single screw extruder provides a manufacturing environment appropriate for achieving the low water, high pressure, and low heat dynamics critical to the present invention. In yet another aspect, the invention provides a functionally enhanced flour for use in providing one or more of the following traits to a food product: cold water solubility in a food product; increasing water absorption in a food product; increasing oil absorption in a food product; providing flavor stability in a food product; increasing nutrient availability in a food product; reducing microbial activity in a food product; reducing fungal activity in a food product; and improving digestibility in the food product.

[0064] Yet another aspect of the invention encompasses a method of producing a functionally enhanced flour, comprising: extruding a legume or legume precursor having a water content of about 10% to about 15% at an extrusion pressure greater than about 2000 psi to yield a functionally enhanced flour with a final water content of about 4% to about 10%, wherein: the extruding step is carried out without thermal input beyond heat generated from a changing pressure of extrudate; and the final water content is attained without a post-extrusion water reducing step.

[0065] In certain methods, the legume or legume precursor is a whole legume.

Alternatively, the legume or legume precursor is milled, or is a mixture of whole and milled legume. [0066] The legume or legume precursor is, in certain methods of the invention, made of only a single legume. Alternatively, the legume or legume precursor is a mixture of two or more legume.

[0067] The legume or legume precursor can consist of only a whole legume, milled legume, or mixture thereof, or, alternatively, the legume or legume precursor includes additional ingredients including an additional legume, cereal grain, fruit, vegetable, whey, proteins, such as protein isolates, vitamins, or mineral and nutrients.

[0068] High extrusion pressures are characteristic of methods according to this invention, and flours are accordingly provided at, depending on particular flour embodiment, extrusion pressure ranges of about 2000 psi to about 20,000 psi, about 5000 psi to about 15,000 psi, or about 7500 psi to about 12,500 psi. Various embodiments utilize extrusion pressures greater than about 2000 psi, greater than about 3000 psi, greater than about 4000 psi, greater than about 5000 psi, or greater than about 10,000 psi.

[0069] Certain methods of the invention include a step of reducing the flour to a prescribed particle size distribution in a post-extrusion step.

[0070] Preferred methods according to the invention utilize a single screw extruder in the extrusion step.

[0071] A further aspect of the invention is directed to a method of manufacturing a food product, the method including a step of incorporating into the food product a functionally enhanced flour as described and claimed herein to modify one or more qualities of the food product selected from the group consisting of: cold water solubility in said food product; water absorption in said food product; oil absorption in said food product; flavor stability in said food product; nutrient availability in said food product; microbial activity in said food product; and fungal activity in said food product.

[0072] A food product made with functionally enhanced legume-based flour has increased water absorption capacity as such a functionally enhanced legume-based flour made in accordance with the present invention absorbs up to six times its weight in water. A food product made with functionally enhanced legume-based flour will take up a greater volume using a lesser amount of flour as compared to conventional flour because such a functionally enhanced legume-based flour made in accordance with the present invention occupies at least twice the volume as a conventional legume flour when the same dry amount of each type of flour is wetted with the same amount of water. In a preferred embodiment, a food product, such as a sauce or gravy, made with functionally enhanced legume-based flour will take up a greater volume using a lesser amount of flour than conventional legume flour because such a functionally enhanced legume-based flour made in accordance with the present invention produces at least two and half times the volume, and preferably produces three times the volume that a conventional legume flour does when the same dry amount of conventional legume flour and the functionally enhanced legume-based flour are wetted with water.

[0073] A food product made with functionally enhanced legume-based flour has an altered, preferably improved flavor profile, as a result of reduced enzymatic activity in the functionally enhanced legume-based flour as compared to the same food product made with conventional legume flour. Such reduced enzymatic activity is caused by a reduction in enzymes in the functionally enhanced legume-based flour as compared to conventional flour.

[0074] A food product made with functionally enhanced wheat-based flour has significantly reduced allergens, preferably reduced gluten, as compared to the same food product made with conventional wheat flour. Such a functionally enhanced wheat-based flour contains at least fifty percent less, preferably at least seventy-five percent less, and more preferably at least about eighty four percent less gluten than the wheat from which the functionally enhanced wheat-based flour was made. Such a functionally enhanced wheat-based flour also advantageously contains at least forty percent less, preferably at least fifty percent less and more preferably at least sixty percent less gluten than a conventional wheat flour.

[0075] The invention further encompasses a food product that includes a functionally enhanced flour as described and claimed herein and at least one non-flour food ingredient. The invention can further encompass a food product composed alone of grits as well as a food product composed of such grits and at least one non-grit and/or non-flour food ingredient. [0076] Functionally enhanced flour or grits of the present invention is made by extrusion in a single screw extruder that causes pre-gelatinization and simplified post- gelatinization characteristics of whole grain and whole legume seed contents with expanded material content access while minimizing reactive and restrictive processing elements, which is all accomplished within an operational period or extruder residency time that is measured in seconds. In a preferred method of making functionally enhanced flour or grits of the present invention using ultrahigh pressure extrusion, the cereal grain and/or legume admixture passes through the single extruder in no more than about 5-7 seconds such that extruder residency time is no more than 5-7 seconds. In a preferred functional flour and method, whole grains or the entire seed of the one or more cereal grains and/or one or more grain legumes extruded under ultra-high pressure to make the functional flour of the invention.

[0077] Preferably, ultrahigh extrusion pressure of at least 2000 psi is utilized to gelatinize an admixture comprised of cereal grain and/or legume(s), e.g. cereal grain seed and/or legume seed, contents without the direct addition of other materials, heat, or water to the admixture. While utilizing the natural water content already contained within the cereal grain and/or legume(s), pressure is the matrix factor that is maximized, with absolute minimization of all other factorial influences that previous manufacturing methods have focused on in excessive amounts, such as water and heat. Those excessive amounts require additional equipment and energy just to bring the processed material, e.g., conventional flour or grits, back into a more desirable and usable state, while at the same time causing a loss of some functionally desirable properties of the material in the process.

[0078] As the screw progresses during extrusion of the functionally enhanced flour or grits, the cereal grain and/or legume(s) admixture comes under increasing pressure, which can and preferably does cause some mechanical cutting or mechanical grinding of the admixture, the solid state phase of the cereal grain and/or legume admixture shifts and the admixtue begins to gelatinize (enters a more molecularly mobile, heavy liquid phase) within the single screw extruder. Mixing of the contents of the admixture by the screw of the extruder while in such a molecularly mobile gelatinous, e.g., gelatinized, state helps to homogenize the gelatinized material within the extruder to an extent, which in turn also causes protein in the gelatinized material from the cereal grain and/or legumes in the admixture to lose their tertiary and quaternary structures. Such tertiary and quaternary structures of these proteins of the cereal grain and/or legumes of the admixture and gelatinized material formed within the extruder during extrusion are the weakly bonded fold arrangements that allow the proteins to carry out specific functions. Thus, proteins of the cereal grains and/or legumes of the admixture and/or gelatinized material within the extruder are denatured while in the extruder under ultrahigh extrusion pressures, modifying those proteins into a form, e.g., folded shape or physical arrangement, which makes the ultrahigh pressure extrusion modified proteins unable to carry out their original functions, leading to enzyme deactivation and flavor neutrality, while also increasing protein digestibility.

[0079] Upon exiting the die of the extruder, the transition from ultrahigh extrusion pressure to atmospheric pressure allows water within the gelatinized material exiting the die to shift from a liquid state into a vapor state, resulting in vaporized steam pressure arising in the molecularly mobile gelatinous state of the gelatinized material exiting the extruder and expanding the contents of the gelatinized material. Pressure is released from the gelatinized material exiting the extruder, water is evaporated from the gelatinized material exiting the extruder, the gelatinized material exiting the extruder is expanded, and the gelatinized material exiting the extruder immediately solidifies in the expanded state as it exits the extruder in the form of extrudate. This extrudate can be and typically is further reduced to a desired particle size, such as by cutting, crushing, grinding and/or via another comminution process.

[0080] Benefits of such a method include:

[0081] a very low water state that prevents retrogradation of the starch in the extrudate;

[0082] minimized chemical changes due to the lack of applied heat, water, and chemicals;

[0083] instant cold water gelatinizability or instant cold water solubility; [0084] contained enzyme deactivation (note: conformational change is not the same as a chemical reaction change, although some extent of large molecular cleavage is likely)

[0085] flavor neutrality;

[0086] more rapid access to nutrients by water and digestive enzymes; and/or

[0087] more rapid access to nutrients by water and digestive enzymes.

[0088] Other objects, features and advantages of the present invention will become apparent after review of the specification, claims and drawings. The detailed description and examples enhance the understanding of the invention but are not intended to limit the scope of the appended claims.

DETAILED DESCRIPTION OF THE INVENTION

I. IN GENERAL

[0089] Before the present materials and methods are described, it is understood that this invention is not limited to the particular methodology, protocols, materials, and reagents described, as these may vary. It is also to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the scope of the present invention, which will be limited only by the appended claims.

[0090] It must be noted that as used herein and in the appended claims, the singular forms“a”,“an”, and“the” include plural reference unless the context clearly dictates otherwise. As well, the terms“a” (or“an”),“one or more” and“at least one” can be used interchangeably herein. It is also to be noted that the terms“comprising”, “including”, and“having” can be used interchangeably.

[0091] Unless defined otherwise, all technical and scientific terms used herein have the same meanings as commonly understood by one of ordinary skill in the art to which this invention belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention, the preferred methods and materials are now described. All publications and patents specifically mentioned herein are incorporated by reference for all purposes including describing and disclosing the ingredients, reagents, chemicals, devices, manufactures, statistical analysis and methodologies which are reported in the publications which might be used in connection with the invention. All references cited in this specification are to be taken as indicative of the level of skill in the art. Nothing herein is to be construed as an admission that the invention is not entitled to antedate such disclosure by virtue of prior invention.

II. THE INVENTION

[0092] The present invention is based on the inventor’s discovery that extruding whole grains or milled grains in a low water, high pressure, and low heat dynamic can provide a functional flour having a variety of advantages over present flours, including one or more of: improved cold water starch solubility; reduced undesirable fiber content; lower water content; reduced flavor altering chemistries; stable nutrient, flavor additions that are relatively homogeneous, enhance flavors, improves digestibility and lowers bacterial and fungal activity.

[0093] Not adopting any one mode of operation herein, the present invention takes advantage of the phasing characteristics of water and starch under high extrusion pressures, particularly those achieved in a single screw extruder. The converted pressure drop observed under the present inventive methods provides enough energy to evaporate a portion of the water contained in the grain precursor and eliminates the need for added heating elements during the extrudate step of flour manufacture. While a minimal heat release is experienced in the pressure conversion, that heat is short lived in the process, and the reduced water content allows for near instant solidification of starch contained in the grain precursor that has been expanded by the vaporized water at the die of the extruder. This high-pressure technique of extrusion as a flour precursor provides an improved approach to flour manufacturing methodology. Performing the inventive methods described herein with a single screw extruder, versus the typically-used twin screw extruder, limits the length of time that gelatinization takes place and minimizes adverse consequences on the extruded material. In fact, typical extrusion equipment used in food manufacturing have not operated at the high pressures, low temperature or low water activity utilized by the present invention. The manufacturing conditions described herein are outside the normal expectation or application of present-day food

manufacturing equipment.

[0094] While the present inventive methods may utilize a singular grain as a precursor grain, certain embodiments of the invention encompass functional flours provided by methods that include a pre-extrusion mixing of various other food elements with the grain, typically in a dehydrated state, to produce customizable and uniquely engineered flours that functionally enhance the products they are later designed to work with. Additional food elements include, but are not be limited to: other grains, legumes, fruits, vegetables, whey, proteins, such as protein isolates, vitamins, or mineral and nutrients.

[0095] A resulting benefit of utilizing high pressure, low temperature, and low water extrusion as a precursor to a finished milled flour is that the expanded and cold water soluble structure increases the availability of nutrients to not only food making chemistries, but also to a consumer’s digestive juices and enzymes upon consumption. Further, the flours are characterized by a longer shelf life without the additional use of undesired preservatives or applied heat; due to the low water activity without the use of any additional drying process or water elimination.

[0096] Overall, functionally enhanced flours according to the invention bestow one or more of the following advantages on food products incorporating that flour: lower water content; greater product stability and shelf life expectancy; improved cold water absorption and solubility; less nutrient loss to fiber creation; reduced microbial and fungal growth concerns; reduced allergens, including reduced gluten content, increased water absorbing thickening capacity, increased water absorbing“fluffing” or volume increasing ability, near homogeneous mixtures with various other forms of specialty food ingredients in a stable flour form; unique specialty flour creations; enhanced flavor control and stability; enhanced dispersion of a homogeneous blend of multiple ingredients; and enhanced digestibility for human and animal consumption.

[0097] In accordance with one embodiment of the invention, the functionally enhanced flour may be formed initially through the extrusion of a starch-containing material, preferably starch-containing admixture, using a method of making functionally enhanced flour in accordance with the present invention producing extruded grain precursor containing about 10% to about 15% water content, by pellet weight.

[0098] As discussed in more detail below, flour made in accordance with the present invention exhibits a water content in the functionally enhanced flour grain precursor of about 10% to 15% that is subject to extrusion at an extrusion pressure of greater than about 2000 psi absent the addition of thermal input beyond heat generated form a changing pressure of extrudate. The final water content in the functionally enhanced flour of about 4% to 10% after extrusion of the grain precursor is attained absent the addition of a post-extrusion water introduction or a post-extrusion water reducing manufacturing step.

[0099] The starch-containing material preferably is a starch-containing admixture composed of one or more cereal grains, such as one or more of com, wheat, and/or sorghum, which can be in whole grain form, milled, de-hulled or de-corticated form, de- germed form, and/or comminuted or ground, or a mixture thereof. In another embodiment of the present invention, the functionally enhanced flour is a is a starch-containing admixture composed of one or more cereal grains, such as one or more of corn, wheat and/or sorghum and an additional cereal grain, legume, namely, sweet purple potato, Okinawa sweet potato, dioscorea alata or purple yam, fruit, vegetable, whey, proteins, vitamins, minerals, and/or nutrients.

[00100] The starch-containing material preferably is a starch-containing admixture composed of one or more cereal grains, such as one or more of com, wheat and/or sorghum, which can be in whole grain form, milled, de-hulled or de-corticated form, de- germed form, and/or comminuted or ground, or a mixture thereof. In another embodiment of the present invention, the functionally enhanced flour is a functionally enhanced cereal grain based flour that is made from a starch-containing admixture composed of one or more cereal grains, such as one or more of com, wheat and/or sorghum, and which can be further composed of an additional cereal grain, legume, namely, sweet purple potato, Okinawa sweet potato, dioscorea alata or purple yam, fruit, vegetable, whey, proteins, vitamins, minerals, and/or nutrients, including micronutrients. A functionally enhanced cereal grain-based flour is a functionally enhanced flour made from a starch-containing admixture composed of at least a majority or at least fifty percent of one or more cereal grains. In one such embodiment, the starch-containing material is a starch-containing admixture composed substantially completely of one or more cereal grains, preferably one or more of com, wheat, and/or sorghum, with the balance composed of one or more legumes, one or more tubers, e.g., one or more yams, one or more fruits, one or more vegetables, whey, one or more vitamins, one or more minerals, and/or one or more nutrients, such as one or more micronutrients.

[00101] In one embodiment of a cereal grain-based functionally enhanced flour, the starch-containing admixture is composed substantially completely, at least ninety percent, preferably at least ninety-five percent, and more preferably at least ninety-eight percent, of one or more cereal grains, such as one or more of com, wheat and/or sorghum. If desired, the starch-containing admixture can include other or additional cereal grains, including one or more of millet, rice, barley and/or oats. The balance of the admixture not composed of cereal grain can be composed of one or more tubers, such as one or more yams, such as one or more of sweet purple potato, Okinawa sweet potato, dioscorea alata or purple yam, one or more fruits, one or more vegetables, whey, one or more proteins, one or more vitamins, one or more minerals, and/or one or more nutrients, such as one or more micronutrients. In at least one embodiment, the balance of such a starch-containing admixture used to make a cereal grain based functionally enhanced flour in accordance with the present invention is composed of one or more tubers, such as one or more yams, such as one or more of sweet purple potato, Okinawa sweet potato, dioscorea alata or purple yam, one or more fruits, one or more vegetables, whey, one or more proteins, one or more vitamins, one or more minerals, and/or one or more nutrients, such as one or more micronutrients.

[00102] In another embodiment of a cereal grain-based functionally enhanced flour, the starch-containing admixture is composed substantially completely, at least ninety percent, preferably at least ninety-five percent, and more preferably at least ninety- eight percent, of a single cereal grain, namely sorghum. If desired, the starch-containing admixture can further include one or more of corn, wheat, millet, rice, barley and/or oats. The balance of the admixture not composed of cereal grain can be composed of one or more tubers, such as one or more yams, such as one or more of sweet purple potato, Okinawa sweet potato, dioscorea alata or purple yam, one or more fruits, one or more vegetables, whey, one or more proteins, one or more vitamins, one or more minerals, and/or one or more nutrients, such as one or more micronutrients. In at least one embodiment, the balance of such a starch-containing admixture used to make a cereal grain based functionally enhanced flour in accordance with the present invention is composed of one or more tubers, such as one or more yams, such as one or more of sweet purple potato, Okinawa sweet potato, dioscorea alata or purple yam, one or more fruits, one or more vegetables, whey, one or more proteins, one or more vitamins, one or more minerals, and/or one or more nutrients, such as one or more micronutrients.

[00103] In yet another embodiment of a cereal grain-based functionally enhanced flour, the starch-containing admixture is composed substantially completely, at least ninety percent, preferably at least ninety-five percent, and more preferably at least ninety- eight percent, of wheat. If desired, the starch-containing admixture can further include one or more of com, sorghum, millet, rice, barley and/or oats. The balance of the admixture not composed of cereal grain can be composed of one or more tubers, such as one or more yams, such as one or more of sweet purple potato, Okinawa sweet potato, dioscorea alata or purple yam, one or more fruits, one or more vegetables, whey, one or more proteins, one or more vitamins, one or more minerals, and/or one or more nutrients, such as one or more micronutrients. In at least one embodiment, the balance of such a starch-containing admixture used to make a cereal grain based functionally enhanced flour in accordance with the present invention is composed of one or more tubers, such as one or more yams, such as one or more of sweet purple potato, Okinawa sweet potato, dioscorea alata or purple yam, one or more fruits, one or more vegetables, whey, one or more proteins, one or more vitamins, one or more minerals, and/or one or more nutrients, such as one or more micronutrients.

[00104] In one embodiment of a cereal grain-based functionally enhanced flour, the starch-containing admixture is composed of at least a majority, at least fifty percent, preferably at least seventy-five percent, and more preferably at least eighty percent, of one or more cereal grains, such as one or more of corn, wheat and/or sorghum. If desired, the starch-containing admixture can include other or additional cereal grains, including one or more of millet, rice, barley and/or oats. The balance of the admixture not composed of cereal grain can be composed of one or more tubers, such as one or more yams, such as one or more of sweet purple potato, Okinawa sweet potato, dioscorea alata or purple yam, one or more fruits, one or more vegetables, whey, one or more proteins, one or more vitamins, one or more minerals, and/or one or more nutrients, such as one or more micronutrients. In at least one embodiment, the balance of such a starch-containing admixture used to make a cereal grain based functionally enhanced flour in accordance with the present invention is composed of one or more tubers, such as one or more yams, such as one or more of sweet purple potato, Okinawa sweet potato, dioscorea alata or purple yam, one or more fruits, one or more vegetables, whey, one or more proteins, one or more vitamins, one or more minerals, and/or one or more nutrients, such as one or more micronutrients.

[00105] In another embodiment of a cereal grain-based functionally enhanced flour, the starch-containing admixture is composed of at least a majority, at least fifty percent, preferably at least seventy-five percent, and more preferably at least eighty percent, of a single cereal grain, namely sorghum, which can be in the form of whole grain sorghum and/or decorticated sorghum. If desired, the starch-containing admixture can further include one or more of corn, wheat, millet, rice, barley and/or oats. The balance of the admixture not composed of cereal grain can be composed of one or more tubers, such as one or more yams, such as one or more of sweet purple potato, Okinawa sweet potato, dioscorea alata or purple yam, one or more fruits, one or more vegetables, whey, one or more proteins, one or more vitamins, one or more minerals, and/or one or more nutrients, such as one or more micronutrients. In at least one embodiment, the balance of such a starch-containing admixture used to make a cereal grain based functionally enhanced flour in accordance with the present invention is composed of one or more tubers, such as one or more yams, such as one or more of sweet purple potato, Okinawa sweet potato, dioscorea alata or purple yam, one or more fruits, one or more vegetables, whey, one or more proteins, one or more vitamins, one or more minerals, and/or one or more nutrients, such as one or more micronutrients. [00106] In yet another embodiment of a cereal grain-based functionally enhanced flour, the starch-containing admixture is composed of a majority, at least fifty percent, preferably at least seventy-five percent, and more preferably at least eighty percent, of wheat, preferably whole grain wheat. If desired, the starch-containing admixture can further include one or more of corn, sorghum, millet, rice, barley and/or oats. The balance of the admixture not composed of cereal grain can be composed of one or more tubers, such as one or more yams, such as one or more of sweet purple potato, Okinawa sweet potato, dioscorea alata or purple yam, one or more fruits, one or more vegetables, whey, one or more proteins, one or more vitamins, one or more minerals, and/or one or more nutrients, such as one or more micronutrients. In at least one embodiment, the balance of such a starch-containing admixture used to make a cereal grain based functionally enhanced flour in accordance with the present invention is composed of one or more tubers, such as one or more yams, such as one or more of sweet purple potato, Okinawa sweet potato, dioscorea alata or purple yam, one or more fruits, one or more vegetables, whey, one or more proteins, one or more vitamins, one or more minerals, and/or one or more nutrients, such as one or more micronutrients.

[00107] In another embodiment of the present invention, the functionally enhanced flour is a functionally enhanced legume-based flour made from a starch-containing admixture composed substantially completely, at least ninety percent, preferably at least ninety-five percent, and more preferably at least ninety-eight percent, of one or more legumes, such as one or more of lentils, chickpeas, peas, lupins, and beans, such as butter beans, haricot (navy) beans, cannellini beans, red kidney beans, adzuki beans, black-eyed beans and soybeans. Where lentils are used in the admixture, the lentils can be red lentils, yellow lentils, brown lentils, or a combination of red lentils, yellow lentils and/or brown lentils. If desired, green lentils, red lentils or black lentils, e.g., beluga lentils, can also be used. If desired, the balance of such a starch-containing admixture can include one or more cereal grains, such as one or more of com, wheat and/or sorghum, one or more tubers, such as one or more yams, such as one or more of sweet purple potato, Okinawa sweet potato, dioscorea alata or purple yam, one or more fruits, one or more vegetables, whey, one or more proteins, one or more vitamins, one or more minerals, and/or one or more nutrients, such as one or more micronutrients [00108] In still another embodiment of the present invention, the functionally enhanced flour is a functionally enhanced legume-based flour made of a starch- containing admixture composed a majority, at least fifty percent, preferably at least seventy-five percent, and more preferably at least eighty-five percent, of one or more legumes, such as one or more of lentils, chickpeas, peas, lupins, and beans, such as butter beans, haricot (navy) beans, cannellini beans, red kidney beans, adzuki beans, black-eyed beans and soybeans. A functionally enhanced legume-based flour is a functionally enhanced flour made from a starch-containing admixture composed of at least a majority or at least fifty percent of one or more legumes. Where lentils are used in the admixture, the lentils can be red lentils, yellow lentils, brown lentils, or a combination of red lentils, yellow lentils and/or brown lentils. If desired, green lentils, red lentils or black lentils, e.g., beluga lentils, can also be used. If desired, the balance of such a starch-containing admixture can include one or more cereal grains, such as one or more of corn, wheat and/or sorghum, one or more tubers, such as one or more yams, such as one or more of sweet purple potato, Okinawa sweet potato, dioscorea alata or purple yam, one or more fruits, one or more vegetables, whey, one or more proteins, one or more vitamins, one or more minerals, and/or one or more nutrients, such as one or more micronutrients.

[00109] In one such functionally enhanced legume-based flour embodiment, the starch-containing admixture is composed of at least a majority, at least fifty percent, preferably at least sixty-five percent, and more preferably at least seventy-five percent, of one or more legumes, such as one or more lentils, preferably of red lentils, yellow lentils, brown lentils and/or green lentils, with the balance of the starch-containing admixture composed of at least one additional component, such as one or more cereal grains, e.g., com, wheat and/or sorghum, one or more tubers, such as one or more yams, e.g., sweet purple potato, Okinawa sweet potato, dioscorea alata or purple yam, one or more fruits, one or more vegetables, whey, one or more proteins, one or more vitamins, one or more minerals, and/or one or more nutrients, such as one or more micronutrients.

[00110] In yet another functionally enhanced legume-based flour embodiment, the starch-containing admixture is composed of substantially completely, at least ninety percent, and preferably at least ninety-five percent, of one or more legumes, such as one or more lentils, preferably at least one or more of red lentils, yellow lentils, brown lentils and/or green lentils. The balance of the starch-containing admixture can be and preferably is composed of one or more additional components, such as one or more cereal grains, preferably one or more of com, wheat and/or sorghum, one or more tubers, e.g., one or more yams, such as one or more of sweet purple potato, Okinawa sweet potato, dioscorea alata or purple yam, one or more fruits, one or more vegetables, whey, one or more proteins, one or more vitamins, one or more minerals, and/or one or more nutrients, such as one or more micronutrients.

[00111] In one such preferred functionally enhanced legume-based flour embodiment, the starch-containing admixture is composed entirely, i.e., about ninety-nine percent ± one percent, of one or more legumes, preferably of red lentils and/or yellow lentils. If desired, green lentils and/or brown lentils can also be used instead of or in addition to red lentils and/or brown lentils. In another such preferred functionally enhanced legume-based flour embodiment, the starch-containing admixture is composed entirely, i.e., about ninety-nine percent ± one percent, of a single legume, preferably of either red lentils or yellow lentils. If desired, the single legume starch-containing admixture can be composed of either green lentils or brown lentils. In yet another such preferred functionally enhanced legume-based flour embodiment, the starch-containing admixture is composed entirely, i.e., about ninety-nine percent ± one percent, of one or more lentils, preferably of red lentils and/or yellow lentils. In still another such preferred functionally enhanced legume-based flour embodiment, the starch-containing admixture is composed entirely, i.e., about ninety-nine percent ± one percent, of red lentils. In yet another such preferred functionally enhanced legume-based flour embodiment, the starch-containing admixture is composed entirely, i.e., about ninety-nine percent ± one percent, of yellow lentils.

[00112] In still another embodiment of the present invention, the functionally enhanced flour is made from a starch-containing admixture composed entirely of one or more legumes, such as preferably a starch-containing admixture composed entirely of one or more of red lentils, yellow lentils, brown lentils, or green lentils. In yet another embodiment of the present invention, the functionally enhanced flour is a starch- containing admixture compose entirely of a single legume, such as preferably a starch- containing admixture composed entirely of red lentils, yellow lentils, brown lentils, or green lentils.

[00113] The starch-containing material or starch-containing admixture preferably is extruded from a single screw extruder, preferably a 50 horsepower or 100 horsepower single screw extruder, at a residency time or cooking time of no greater than 12 seconds, preferably between 4-11 seconds, and more preferably between 5-10 seconds, at an extruder pressure and/or extruder die pressure of at least 2,000 pounds per square inch, and at an extruder temperature of approximately at least 125 degrees Celsius. The main screw of the extruder preferably rotates at a speed of 3000 rpm, with an auger rotating at approximately 35 rpm, with two knife blades. The capacity of the extruder is

approximately between 270 pounds per hour and 280 pounds per hour, with batch sizes of approximately 50 pounds. In one preferred method and admixture, the extruder preferably has extruder die pressure of greater than about 2,000 pounds per square inch, greater than about 3,000 pounds per square inch, greater than about 4,000 pounds per square inch, greater than about 5,000 pounds per square inch, and/or greater than about 10,000 pounds per square. In one preferred method and admixture, the extruder preferably has extruder die pressure of greater than about 2,000 pounds per square inch to about 20,000 pounds per square inch. In another preferred method and admixture, the extruder preferably has extruder die pressure of greater than about 5,000 pounds per square inch to aboutl50,000 pounds per square inch. In one preferred method and admixture, the extruder preferably has extruder die pressure of greater than about 7,500 pounds per square inch to about 12,500 pounds per square inch.

[00114] In accordance with one embodiment of the method of manufacturing a functionally enhanced flour product according to the present invention, following extrusion, the resultant extrudates may be subject to milling. While the method of manufacturing of the present invention is not so limited, in one embodiment the extrudates are milled in a roller mill, as to emphasize shredding rather than crushing of the extrudates during the formation of the resultant functionally enhanced flour product. Use of the roller miller may also limit the addition of external energy, such as thermal and/or kinetic energy, into the extradates, which may have the undesirable effect of denaturing starch molecules in the extrudates. In one embodiment of the invention, the extradates are milled to a size that is well suited for use of the resultant functionally enhanced flour in the manufacture of a food product, in which the functionally enhanced flour is an ingredient. After milling, the resultant functionally enhanced flour may have an approximate average particle size of between 60 mesh and 100, and more preferably approximately an average of 80 mesh particle size. However, it should be understood the particle size of the functionally enhanced flour is not so limited, and that alternative particle sizes are considered well within the scope of the present invention; and, particularly for use in food products that benefit from such alternative flour particle size.

[00115] In one preferred admixture formulation, the starch-containing admixture is composed of at least 80% whole grain de-hulled or de-corticated sorghum, can be composed of as much as 20% sweet purple potato, with the admixture having a moisture content no greater than 15%, preferably no greater than 12%, by admixture weight. In one preferred sorghum-based admixture formulation, the starch-containing admixture is composed substantially completely of whole grain de-hulled or de-corticated sorghum, preferably white sorghum, with the admixture having a moisture content no greater than 15%, preferably no greater than 14%, more preferably no greater than 12% water content, by admixture weight. No additional water or moisture preferably is added to the extruder during extruder operation. In one such preferred sorghum-based admixture formulation, the starch-containing admixture is composed substantially completely of whole grain de- hulled or de-corticated sorghum, preferably white sorghum, with the admixture having a moisture content no greater than 15%, preferably no greater than 13%, more preferably no greater than 11%, by admixture weight with no water added to the admixture prior to or during extruder operation.

[00116] In one preferred admixture formulation, the starch-containing admixture is composed of at least 80% whole grain de-hulled or de-corticated sorghum, can be composed of as much as 20% sweet purple potato, with the admixture having a moisture content no greater than 15%, preferably no greater than 12%, by admixture weight. In one preferred sorghum-based admixture formulation, the starch-containing admixture is composed substantially completely of whole grain de-hulled or de-corticated sorghum, preferably white sorghum, with the admixture having a moisture content no greater than 15%, preferably no greater than 14%, more preferably no greater than 12% water content, by admixture weight. No additional water or moisture preferably is added to the extruder during extruder operation. In one such preferred sorghum-based admixture formulation, the starch-containing admixture is composed substantially completely of whole grain de- hulled or de-corticated sorghum, preferably white sorghum, with the admixture having a moisture content no greater than 15%, preferably no greater than 13%, more preferably no greater than 11%, by admixture weight with no water added to the admixture prior to or during extruder operation.

[00117] In another preferred admixture formulation, the starch-containing admixture is composed of at least 80% whole grain wheat, can be composed of as much as 20% sweet purple potato, with the admixture having a moisture content no greater than 15%, preferably no greater than 12%, by admixture weight. In one preferred wheat-based admixture formulation, the starch-containing admixture is composed substantially completely of whole grain wheat, with the admixture having a moisture content no greater than 15%, preferably no greater than 14%, more preferably no greater than 12% water content, by admixture weight. No additional water or moisture preferably is added to the extruder during extruder operation. In one such preferred sorghum-based admixture formulation, the starch-containing admixture is composed substantially completely of whole grain wheat, with the admixture having a moisture content no greater than 15%, preferably no greater than 13%, more preferably no greater than 11%, by admixture weight with no water added to the admixture prior to or during extruder operation.

[00118] In still another preferred admixture formulation, the starch-containing admixture is composed of at least 80% legumes, preferably red lentils and/or yellow lentils, can be composed of as much as 20% sweet purple potato, with the admixture having a moisture content no greater than 15%, preferably no greater than 12%, by admixture weight. In one preferred legume-based admixture formulation, the starch- containing admixture is composed substantially completely of whole grain legumes, preferably red lentils and/or yellow lentils, with the admixture having a moisture content no greater than 15%, preferably no greater than 14%, more preferably no greater than 12% water content, by admixture weight. No additional water or moisture preferably is added to the extruder during extruder operation. In one such preferred legume-based admixture formulation, the starch-containing admixture is composed substantially completely of whole lentils, preferably yellow lentils and/or red lentils, with the admixture having a moisture content no greater than 15%, preferably no greater than 13%, more preferably no greater than 11%, by admixture weight with no water added to the admixture prior to or during extruder operation.

[00119] The extrusion formed functionally enhanced flour preferably provides fluid absorption when the flour is utilized as an ingredient in the formation of a food product. Preferably fluid absorption includes, but is not limited to, increased water absorption, increased oil absorption, and/or increased cold water absorption as compared to a comparable non-extrusion formed flour. A method of manufacturing a food product including the functionally enhanced flour is further provided, as to modify one or more qualities of the food product, including: increasing water absorption, increasing oil absorption, increased cold water absorption; improving flavor stability in the food product; improving nutrient availability in the food product; inhibiting microbial activity in the food product; inhibiting fungal activity in the food product, and/or, improving nutrient and/or protein digestibility in the food product as compared to a comparable food product formed of non-extrusion formed functionally enhanced flour. In one embodiment of the method of manufacturing a food product including the functionally enhanced flour and at least one non-flour food ingredient is combined with the extrusion formed functionally enhanced flour as the present invention, and the resultant food product is characterized by enhanced digestibility of nutrients and protein.

[00120] The extrusion formed functionally enhanced flour preferably provides a cold-water solubility when the flour is utilized as an ingredient in the formation a food product. The flour may include a cold-water soluble binder that is water soluble at temperatures below the gelatinization temperature of the type of starch in the admixture from which the binder is formed during extrusion. In a preferred method and

embodiment, the water-soluble binder formed in the functionally enhanced flour from starch in the admixture during extrusion preferably is a cold-water soluble binder that is water soluble at temperatures below 60 degrees Celsius or 140 degrees Fahrenheit. In one preferred method and embodiment, the water-soluble binder formed in the functionally enhanced flour from sorghum starch in a sorghum-containing admixture during extrusion preferably is a cold-water soluble binder that is water soluble at temperatures below the gelatinization temperature of sorghum starch and preferably is water soluble at temperatures below 60 degrees Celsius or 140 degrees Fahrenheit.

[00121] The present invention can employ the extruding methods and/or equipment, use the starch-containing admixture formulations, and/or process resultant extrudates in accordance with those disclosed or otherwise described in commonly owned U.S. Application Serial Nos. 13/842534, 13/868073, 13/868084, 14/426483, 14/605045, 14/656086, 14/656692, 14/668975, and 15/445,977, respectively published as U.S. Patent Application Publication Nos. US20140069344, US20140069345,

US20140069346, US20150238931, US20150145164, US20150181832,

US20150181834, and US20150196005, which are hereby expressly incorporated herein by reference.

[00122] In addition, it is also contemplated that the present methods can be incorporated into and/or used with the extrusion methods, systems, production lines, equipment and/or extruders disclosed in one or more of U.S. Application Serial Nos. 13/842534, 13/868073, 13/868084, 14/426483, 14/605045, 14/656086, 14/656692, 14/668975, and 15/445,977, respectively published as U.S. Patent Application

Publication Nos. US20140069344, US20140069345, US20140069346, US20150238931, US20150145164, US20150181832, US20150181834, US20150196005, and

US20170188540 in accordance with the present invention including with respect to implementation and/or carrying out the present invention, including one or more of the pre- or post-extrusion processing devices, machines and/or mills.

III. EXTRUDED FLOUR MANUFACTURING

[00123] In accordance with a preferred example and method of making an extruded flour of the present invention, a single screw extruder, such as an Advantage 50, 50 horsepower single screw extruder was used to extrude an admixture composed substantially completely of starch-containing grain, seed or fruit of one or more cereal grains and/or one or more grain legumes at an ultra-high extrusion pressure of at least 2000 pounds per square inch (psi), preferably at least 3000 psi, more preferably at least 5000 psi, at the extruder die using only the moisture content of the cereal grains and/or grain legumes of the admixture discharging extrudate in the form of relatively small sized flour particles to which water can be added to form a dough or paste. A preferred single screw extruder has an extruder die with sufficiently small sized die holes that extrude relatively small flour particles that are grit-sized extruded flour particles having a sieve size of #40 mesh or 40 sieve such that the grit-sized extruded flour particles have a particle size no greater than 0.425 mm or no greater than 425 micrometers (pm). In a preferred method of extruding flour using such a preferred method of the invention, ultra- high pressure low moisture content extrusion using a single screw extruder extrudes grit sized flour particles that produce an instantized or instant flour by forming a dough or paste within five minutes of water being added and mixed with the flour particles. In a preferred functional flour and method, whole grains or the entire seed of the one or more cereal grains and/or one or more grain legumes extruded under ultra-high pressure to produce the functional flour of the invention.

[00124] A preferred extruded flour of the present invention is an extruded functional flour because ultra-high pressure extrusion physically modifies starch, protein and other substances of one or more cereal grains and/or grain legumes forming the admixture extruded by the extruder configuring the resultant extruded flour to have a reduced amount of enzymes and/or reduced enzymatic activity compared to the conventional flour made with the same one or more cereal grains and/or grain legumes.

[00125] In a preferred method of making food product of the invention, equal parts extruded flour and water are mixed together to form a flour that is three-dimensionally formable or moldable into food products, such as chips, crackers, or the like, which are then heated, preferably by baking, them for a sufficient amount of time at a sufficiently high temperature to produce human or animal edible food products that preferably have a crispy or crunchy texture. The extruded flour can be mixed with water at a ratio of two parts water to one part flour to produce a relatively thick three dimensionally formable or three dimensionally moldable flour paste from which three dimensionally shaped food products, such as chips, crackers, or the like, can be made. When heated at a sufficiently high temperature for a sufficiently long enough period of time, such as by baking the food products formed from the wetted flour paste, hard or solid edible products, preferably chips or crackers, are formed that preferably also have a crispy or crunchy texture when eaten.

[00126] As disclosed in PCT Application Publication No. WO2019018543A1, the entirety of which is hereby expressly incorporated herein, flour produced using ultra-high pressure extrusion from an admixture having a moisture content provided only by the starch-containing cereal grains and/or grain legumes used in the admixture have higher glucose readings, greater glucose uptake, and increased protein digestibility when consumed and digested by humans when compared to conventional flour having the same ingredients as the extruded flour but manufactured according to a conventional non- extruded method. The higher glucose readings, greater glucose uptake, and increased protein digestibility provided by the ultra-high pressure extruded flour results from physical modification of starches in the cereal grains and/or grain legumes of the admixture during ultra-high pressure extrusion into the extruded flour thereby making it easier to digest the glucose thereby increasing the rate of glucose uptake and glucose blood plasma levels. In addition, ultra-high pressure extrusion also causes physical modification of proteins in the cereal grains and/or grain legumes of the admixture during ultra-high pressure extrusion from the single screw extruder by breaking down the tough inner protein walls surrounding the protein bodies in the cereal grains and/or grain legumes in the admixture enabling the protein bodies to be more easily digested during human consumption. This advantageously increases protein availability and protein digestibility of the ultra-high pressure extruded flour compared to conventional flour. In addition, the physical modification of the cereal grains and/or grain legumes of the admixture from ultra-high pressure extrusion also advantageously increases rates of nutrient absorption, particularly of L-Glutamic Acid and L-Proline, compared to conventional flour. [00127] The increase in blood uptake of glucose may be beneficial by more rapidly replenishing glycogen levels for individuals that have diminished glycogen levels due to prolonged physical activity, such as exercise. That is to say that high-pressure extruded flour, manufactured according to the invention as described above, may be utilized as a nutritional supplement for use in increasing blood glucose levels and resultant glycogen levels in an individual after exercise. Furthermore, such a high-pressure extruded flour of the present invention may also provide additional benefits, such as by increasing the amount of digestible protein and/or increasing the digestibility of the protein found in the cereal grains and/or grain legumes from which the flour was extruded due to physical modification of the proteins in the cereal grains and/or grain legumes in the admixture during ultra-high pressure extrusion.

III. FUNCTIONALLY ENHANCED FLOUR AND FOOD PRODUCT

[00128] In a preferred method of making a functional flour that is a functionally enhanced flour of the present invention, an admixture composed substantially completely of starch-containing grain, seed or fruit, preferably grain, seed or fruit of a cereal grain or grain legume, having a starch content of at least 35% by admixture weight, preferably at least 40% by admixture weight, and a moisture content of no greater than 25% by admixture weight, preferably between about 7% and about 18% by admixture weight, is introduced into a single screw extruder and extruded for a residency time within the extruder of no more than 15 seconds, preferably no more than 10 seconds, at an ultra- high internal extrusion pressure at a perforate extrudate exit die of the extruder of at least 2000 psi, preferably at least 4000 psi, and more preferably at least 5000 psi, without the addition of any water or moisture during extrusion, discharging extrudate from the extruder die having a moisture content of no more than 10%, preferably between 4% and 10% by extrudate weight, which is usable in its as-extruded form as functional flour, preferably is an instantized flour or instant flour. The extruded functional flour produced using ultra-high pressure extrusion in accordance with a method of making the functional flour of the present invention results in the configuration of at least half of the starches in the starch-containing admixture into cold water soluble starches, preferably cold water soluble amylopectin, during ultra-high pressure extrusion. The conversion into cold water soluble starch, preferably cold water soluble amylopectin, facilitates instantization of the extruded functional flour when mixed with water. In a preferred functional flour and method, whole grains or the entire seed of the one or more cereal grains and/or one or more grain legumes extruded under ultra-high pressure to make the functional flour of the invention.

[00129] A food product made with extruded functional flour of the present invention has an altered, preferably improved flavor profile, as a result of the functional flour having lesser amount of and/or reduced activity from plant-based phenols, flavonoids, isoflavones, terpenes, and/or glucosinolates. As a result, an improved milder flavor is provided by the extruded functionally enhanced flour of the present invention being produced by low moisture content ultra-high pressure extrusion physically modifying phenols, flavonoids, isoflavones, terpenes, and/or glucosinolates in the grain, seed or fruit of the one or more cereal grains and/or one or more grain legumes of the admixture by breaking them up, reducing their molecular size, and/or otherwise modifying them during ultra-high pressure extrusion without having to remove them, as is conventionally done, in a separate processing step. In a preferred method of controlling the flavor profile when making functional flour using ultra-high pressure extrusion, the residency time of the grain, seed or fruit of the one or more cereal grains and/or one or more grain legumes in the single screw extruder as discussed in more detail in the next paragraph.

[00130] Controlling residency time varies the flavor profile by controlling the amount of physical modification done to plant-based phenols, flavonoids, isoflavones, terpenes, and/or glucosinolates in the grain, seed or fruit of the one or more cereal grains and/or one or more grain legumes of the admixture extruded to produce the functional flour. In one preferred implementation of such a method of extruding functional flour, the residency time of the starch-containing grain, seed or fruit admixture within the single screw extruder operating at an ultra-high extrusion pressure is varied to change a flavor profile of the functional flour extruded with residency time increased to make more bland or reduce bitterness of the functional flour extruded from the extruder. In one such preferred method implementation, the residency time of the admixture within the single screw extruder is varied between about 4 seconds and about 15 seconds, preferably between 5 seconds and about 12 seconds, with the extruded functional flour having increased bitterness when residency time is shorter, such as between 4 seconds and 7 seconds, e.g., less than about 7 seconds residency time, and decreased bitterness when residency time is longer, such as between 8 seconds and 15 seconds, e.g., greater than about 8 seconds residency time. In a preferred method implementation, increasing residency time changes the flavor profile by reducing bitterness and/or making the food product made with the functional flour by physical modification during ultra-high pressure extrusion reducing the amount of plant-based phenols, flavonoids, isoflavones, terpenes, and/or glucosinolates in the grain, seed or fruit of the one or more cereal grains and/or one or more grain legumes in the admixture that remain when extruded to produce the functional flour. Conversely, decreasing the residency time increases bitterness and/or reduces blandness by decreasing the amount of physical modification done to the grain, seed or fruit of the one or more cereal grains and/or one or more grain legumes in the admixture during ultra-high pressure extrusion increasing the amount of plant-based phenols, flavonoids, isoflavones, terpenes, and/or glucosinolates that remain in the extruded functional flour after extrusion.

[00131] The extruded functional flour of the present invention is in a

pregelatinized form when extruded from the extruder, does not retrograde, has a relatively low water activity, a _w, of less than 0.5, preferably less than 0.3, and which thereby has a relatively long shelf life when packaged in conventional flour packaging and stored at room temperature of at least 1 year, preferably at least 2 years, and more preferably at least 5 years.

[00132] Such an extruded functional flour of the present invention preferably is an instantized or instant flour as it is usable without performing any additional processing therewith or thereon and without requiring any additional ingredients, constituents, or substances needing to be mixed or blended therewith by simply only adding water for use. In use, water is added to the extruded functional flour in an amount sufficient for mixing the water with the flour to produce at least a paste and which can produce a dough, e.g., doughy mass, depending on the amount of water mixed with the flour, e.g., dependent on the ratio of water to flour. Mixing instantized extruded functional flour or instant extruded functional flour of the present invention with water at a ratio of 2 parts water to 1 part extruded functional flour produces a paste having a viscosity of at least about 4000 centipoise and no more than about 100,000 centipoise, preferably between 5000 and 50,000 centipoise. The resultant flour paste is a three-dimensionally formable flour paste that can be shaped or formed into a three-dimensionally contoured product, such as preferably formed into a chip, cracker, roll or cookie, while moist in paste form, which retains its three dimensionally contoured product shape while moist, before heating the three dimensionally contoured product to cook or bake it into a substantially hard and/or solid three dimensionally shaped edible food product, e.g. substantially hard and/or solid edible chip, cracker, roll or cookie. In a preferred method of making an edible food product, the flour paste is formed to have a desired three dimensional shape, e.g., formed into a three dimensional product, such as having the shape of a chip, cracker, roll or cookie, while a moist flour paste before being baked, such as in an oven, e.g., baking oven, at a temperature of at least 325 degrees Fahrenheit, preferably at least 400 degrees Fahrenheit, for at least five minutes, preferably at least ten minutes, more preferably for at least twenty minutes, until substantially hard, e.g., substantially uniformly cooked or baked throughout, forming a human edible food product, such as a chip, cracker, roll, or cookie, which preferably is crispy or crunchy.

[00133] Mixing instantized extruded functional flour or instant extruded functional flour of the present invention with water at a ratio of 1 part water to 1 part extruded functional flour produces a three-dimensionally formable dough having a viscosity of at least about 250,000 centipoise and no more than about 1,500,000 centipoise, preferably between 750,000 centipoise and 1,250,000 centipoise, and more preferably about 1,000,000 centipoise. The resultant flour dour is a three-dimensionally formable flour dough that can be shaped or formed into a three-dimensionally contoured product, such as preferably formed into a chip, cracker, roll or cookie, while moist in dough form, which retains its three dimensionally contoured product shape while moist, before heating the three dimensionally contoured product to cook or bake it into a substantially hard and/or solid three dimensionally shaped edible food product, e.g. substantially hard and/or solid edible chip, cracker, roll or cookie. In a preferred method of making an edible food product, the flour dough is formed to have a desired three dimensional shape, e.g., formed into a three dimensional product, such as having the shape of a chip, cracker, roll or cookie, while a moist flour dough before being baked, such as in an oven, e.g., baking oven, at a temperature of at least 325 degrees Fahrenheit, preferably at least 400 degrees Fahrenheit, for at least five minutes, preferably at least ten minutes, more preferably for at least twenty minutes, until substantially hard, e.g., substantially uniformly cooked or baked throughout, forming a human edible food product, such as a chip, cracker, roll, or cookie, which preferably is crispy or crunchy.

IV. FUNCTIONALLY ENHANCED WHEAT FLOUR AND FOOD PRODUCT

[00134] The present invention also encompasses a functionally enhanced wheat food product made using an above-discussed method of extrusion in accordance with the present invention that preferably is a flour having a suitable mesh size, such as flour with particle sizes no larger than about 100 mesh. The present invention further encompasses a functional enhanced wheat food product made using an above-discussed method of extrusion in accordance with the present invention that preferably is packaged or used as a food product or ingredient of a food product in an as-extruded grit form.

[00135] A functionally enhanced flour or grits made in accordance with the present invention is at least wheat-based functionally enhanced flour or grits extruded from a wheat admixture that preferably is composed of whole wheat or whole grain wheat with the admixture preferably composed of at least fifty percent wheat by dry admixture weight. In a preferred embodiment, functionally enhanced flour or grits made in accordance with the present invention is extruded from a wheat admixture that preferably is composed substantially completely of whole wheat or whole grain wheat with such an admixture preferably composed of at least ninety percent wheat by dry admixture weight.

[00136] Such functionally enhanced flour or grits is composed of starch formed during or by extrusion that is cold water soluble such that functionally enhanced flour or grits relatively easily and rapidly dissolves or goes into solution when wetted with room temperature water. When wetted with water, the water is absorbed by the flour causing it to swell up to a greater volume than a conventional wheat flour. In fact, functionally enhanced wheat-based flour made by extrusion in accordance with the present invention absorbs a greater amount of water than conventional wheat flour by absorbing at least four times, preferably at least five times, and more preferably at least about six times the weight of the wheat-based functionally enhanced flour in water when wetted with water, e.g., cold water or room temperature water. In addition, functionally enhanced wheat- based grits made by extrusion in accordance with the present invention also absorbs at least three times, preferably at least four times, and more preferably at least five times its weight in water when wetted with water, e.g., cold water or room temperature water.

[00137] The wheat-based functionally enhanced flour made by extrusion in accordance with the present invention also has a peak viscosity less than that of conventional wheat flour with a preferred wheat-based functionally enhanced flour having a peak viscosity that is at least one-half and preferably at least about one-third the peak viscosity of conventional wheat flour. The wheat-based functionally enhanced flour also decreases in viscosity as it cools down becoming more viscous or thicker over time as its temperature cools. When a suitable amount of water is added, such as an amount about equal to or greater than, e.g., excess water, the maximum amount of water the functionally enhanced wheat-based flour is capable of absorbing, the functionally enhanced wheat-based flour can form a relatively flowable slurry advantageously having the consistency or thickness of a gravy, porridge, or pudding.

[00138] Such functionally enhanced wheat-based flour or grits also advantageously relatively rapidly absorbs water because of the relatively large amount of cold water soluble starch formed in the flour during ultrahigh pressure extrusion. A preferred functionally enhanced wheat-based flour or grits, preferably a functionally enhanced wheat flour or grits extruded from an admixture composed substantially completely of wheat, e.g., whole wheat or whole grain wheat, relatively rapidly absorbs at least four times its dry weight in water in no more than two and a half minutes, absorbs at least five times its dry weight in water in no more than two and a half minutes, and preferably absorbs about six times its dry weight in water in no more than two and a half minutes. One such preferred functionally enhanced wheat-based flour or grits is a functionally enhanced wheat flour or grits extruded under an ultrahigh extrusion pressure from an admixture composed substantially completely of wheat, e.g., whole wheat or whole grain wheat, advantageously absorbs at least four times its dry weight in water in no more than two minutes, absorbs at least five times its dry weight in water in no more than two minutes, and preferably absorbs about six times its dry weight in water in no more than two minutes.

[00139] When completely wetted with water, wheat-based functionally enhanced flour of the present invention becomes flowable and preferably is liquified but is relatively thick. When completely wetted with water, wheat-based functionally enhanced grits of the present invention can become flowable and may become liquified but remains relatively thick if it does become liquified and/or flowable.

[00140] When functionally enhanced wheat flour is wetted with cold water, e.g., room temperature water, the relatively small particles of the flour will coalesce into an agglomerated liquified mass that can and preferably does become flowable. When functionally enhanced wheat grits are wetted with cold water, e.g., room temperature water, the relatively small particles of the grits also will coalesce into an agglomerated liquified mass but which typically does not become flowable or as flowable as the flour does. If allowed to dry, the agglomerated mass will form a clump that can become relatively hard. Functionally enhanced wheat-based flour or grits advantageously is formable when it is wetted with water and pastes because the individual or discrete wheat flour or grit particles will absorb water and coalesce into a mass that is formable. When in such a paste form and formable, the wetted functionally enhanced wheat-based flour or grits can be three-dimensionally shaped or formed into a desired shape. When in such a paste form and formable, the wetted functionally enhanced wheat-based flour or grits can be three-dimensionally shaped or formed to more readily conform to the three- dimensional contour or shape of a pan, bowl or mold, e.g., cake mold.

[00141] Such functionally enhanced wheat-based flour or grits, which can be functionally enhanced wheat flour or grits, is advantageous because it possesses modified enzymatic activity compared to whole wheat, e.g. whole-grain wheat, and conventional wheat flour and conventional grits because at least some enzymes naturally present in wheat are modified during extrusion, preferably ultrahigh pressure extrusion, resulting in less of those enzymes being present after extrusion. In one preferred embodiment of a functionally enhanced wheat-based flour or grits, preferably functionally enhanced wheat flour or grits, the functionally enhanced flour or grits advantageously has reduced enzymatic activity compared to wheat and conventional wheat flour because at least some of the enzymes present in the wheat in the extrusion admixture are modified by being deactivated during ultrahigh pressure extrusion in making functionally enhanced flour or grits reducing the amount of the enzymes present after extrusion.

[00142] In at least one preferred functionally enhanced wheat-based flour or grits, such as a functionally enhanced wheat flour or grits, the functionally enhanced flour or grits possesses at least 15% less enzymes, preferably at least 25% less enzymes, and more preferably at least 40% less enzymes than the wheat from which the functionally enhanced flour or grits was extruded. In one such preferred functionally enhanced wheat- based flour or grits that can be a functionally enhanced wheat flour or grits, the functionally enhanced flour or grits possesses at least 15% less endogenous enzymes, preferably at least 25% less endogenous enzymes, and more preferably at least 40% less endogenous enzymes than conventional wheat flour or conventional wheat grits due to the use of ultrahigh pressure extrusion in making the functionally enhanced flour or grits. In such a preferred functionally enhanced wheat-based flour or grits that can be a functionally enhanced wheat flour or grits, the functionally enhanced flour or grits possesses at least 15% less of one or more of amylase, e.g., alpha-amylase and/or beta- amylase, proteolytic enzymes, e.g., proteinase and/or protease, xylanase, peroxidase, peptidase, and/or endoxylanase, preferably at least 25% less of one or more of amylase, e.g., alpha-amylase and/or beta-amylase, proteolytic enzymes, e.g., proteinase and/or protease, xylanase, peroxidase, peptidase, and/or endoxylanase, and more preferably at least 40% less of one or more of amylase, e.g., alpha-amylase and/or beta-amylase, proteolytic enzymes, e.g., proteinase and/or protease, xylanase, peroxidase, peptidase, and/or endoxylanase than conventional wheat flour and conventional wheat grits due to the use of ultrahigh pressure extrusion in making the functionally enhanced flour or gritss. In another such preferred functionally enhanced wheat-based flour or grits that is a functionally enhanced wheat flour or grits, the functionally enhanced flour or grits possesses at least 15% less endogenous enzymes, preferably at least 25% less

endogenous enzymes, and more preferably at least 40% less endogenous enzymes than conventional wheat flour and conventional wheat grits. In such a preferred functionally enhanced wheat-based flour or grits that is a functionally enhanced wheat flour or grits, the functionally enhanced flour or grits possesses at least 15% less of endogenous enzymes composed of the group of amylase, proteolytic enzymes, and at least one of peptidase and endoxylanase, preferably at least 25% less of endogenous enzymes composed of the group of amylase, proteolytic enzymes, and at least one of peptidase and endoxylanase, and more preferably at least 40% less of endogenous enzymes composed of the group of amylase, proteolytic enzymes, and at least one of peptidase and endoxylanase, than conventional wheat flour or grits or the wheat from which the functionally enhanced flour or grits was extruded using ultrahigh pressure extrusion.

[00143] Such modification and preferably reduction in enzymatic activity in functionally enhanced wheat-based and wheat flour or grits of the present invention also advantageously modifies a flavor profile or flavor profiles of the resultant functionally enhanced flour or grits and food product made with the resultant functionally enhanced flour or grits. In a preferred embodiment, reduction of enzymatic activity in the functionally enhanced wheat-based or wheat flour or grits produced by the reduction in enzymes endogenous to the wheat being extruded to make the functionally enhanced flour or grits produces an improved flavor profile or taste, such as by reducing sweetness and/or introducing a nutty flavor to the functionally enhanced flour or grits.

[00144] In at least one preferred embodiment of functionally enhanced wheat- based or wheat flour or grits of the present invention, the functionally enhanced wheat- based or wheat flour or grits contains at least one enzyme not endogenous to wheat that is formed during extrusion of wheat in carrying out an above-described method of making functionally enhanced flour or grits of the invention. In a preferred embodiment, at least one enzyme not endogenous to wheat is formed during ultrahigh pressure extrusion of wheat in making functionally enhanced wheat-based or wheat flour or grits and imparts at least beneficial property or characteristic to the functionally enhanced flour or grits. In one such preferred embodiment, at least one enzyme not endogenous to wheat formed of or from protein in the wheat extruded using ultrahigh pressure extrusion imparts to the resultant functionally enhanced wheat-based or wheat flour or grits an improved flavor profile or taste, such as by making the functionally enhanced flour less sweet or imparting a nutty flavor to the flour or grits.

[00145] Functionally enhanced wheat-based or wheat flour or grits also

advantageously possesses a reduced allergen level compared to conventional wheat flour and conventional wheat grits. A preferred reduced-allergan functionally enhanced wheat- based or wheat flour or grits contains at least 40% less, preferably at least 70% less, and more preferably at least about 84% less of at least one allergen normally present in the wheat from which the functionally enhanced flour or grits was extruded. One such preferred reduced-allergen functionally enhanced wheat-based or wheat flour or grits contains at least 30% less, preferably at least 50% less, and more preferably at least about 65% less of at least one allergen as compared to a conventional wheat flour or conventional wheat grits.

[00146] A functionally enhanced wheat-based or wheat flour or grits made in carrying out a method of making functionally enhanced flour or grits using extrusion in accordance with the present invention is a reduced gluten functionally enhanced wheat- based or wheat flour or grits containing less gluten than the wheat from which the functionally enhanced flour or grits was extruded. Such a reduced gluten functionally enhanced wheat-based or wheat flour or grits made in carrying out a method of making functionally enhanced flour or grits using ultra high pressure extrusion in accordance with the present invention contains less gluten than the wheat from which the

functionally enhanced flour or grits was extruded and also advantageously contains less gluten than conventional wheat flour and conventional wheat grits. A preferred reduced gluten functionally enhanced wheat-based or wheat flour or grits contains at least 40% less, preferably at least 70% less, and more preferably at least about 84% less gluten than the wheat from which the functionally enhanced flour or grits was extruded. In one preferred embodiment, reduced gluten functionally enhanced wheat-based flour or grits preferably is a reduced gluten functionally enhanced wheat flour or grits that is made by extruding wheat under ultrahigh extrusion pressures producing a reduced gluten functionally enhanced wheat flour or grits that contains no more than 15,000 parts per million (ppm) of gluten, and preferably contains no more than about 12,000 ppm gluten, which is significantly less than whole wheat or whole grain wheat which typically contains about 75,000 ppm gluten. One preferred reduced allergen functionally enhanced wheat-based or wheat flour or grits contains at least 30% less, preferably at least 50% less, and more preferably at least about 65% less of at least one allergen as compared to conventional wheat flour and conventional wheat grits. One such preferred reduced gluten functionally enhanced wheat-based or wheat flour or grits contains at least 30% less, preferably at least 50% less, and more preferably at least about 65% less of gluten as compared to conventional wheat flour and conventional wheat grits

V. FUNCTIONALLY ENHANCED LEGUME FLOUR AND FOOD PRODUCT

[00147] Another preferred functional enhanced food product, e.g., flour or grits, of the present invention is functionally enhanced legume-based flour or grits composed of at least fifty percent legumes in the starch-containing admixture, by dry admixture weight, from which the flour or grits is extruded preferably under an ultrahigh extrusion pressure. In one preferred embodiment, the functionally enhanced legume-based flour or grits of the present invention is functionally enhanced lentil-based flour or grits extruded from an admixture composed of at least fifty percent by dry admixture weight of one or more lentils, such as red lentils, yellow lentils and/or another type of lentils. If desired, the flour or grits can be composed substantially completely of legumes in that the admixture from which the flour or grits was extruded is composed substantially completely of one or more legumes.

[00148] In one preferred functionally-enhanced flour or grits embodiment, the flour or grits is composed substantially completely of one or more legumes in that the admixture from which the flour or grits was extruded is composed substantially completely of one or more legumes. In one such preferred functionally enhanced legume- based flour embodiment, the flour is composed substantially completely of one or more lentils, such as one or more of red lentils, yellow lentils or another type of lentil, in that the admixture from which the flour or grits was extruded is composed substantially completely of one or more lentils.

[00149] Such functionally enhanced legume-based flour or grits, which can be functionally enhanced legume flour or grits, is advantageous because it possesses modified enzymatic activity compared to legumes and conventional legume flour and conventional grits because at least some enzymes naturally present in legumes are modified during extrusion, preferably ultrahigh pressure extrusion, resulting in less of those enzymes being present after extrusion. In one preferred embodiment of a functionally enhanced legume-based flour or grits, preferably functionally enhanced legume flour or grits, the functionally enhanced flour or grits advantageously has reduced enzymatic activity compared to legumes and conventional legume flour because at least some of the enzymes present in the legumes in the extrusion admixture are modified by being deactivated during ultrahigh pressure extrusion in making functionally enhanced flour or grits having a reduced amount of the enzymes present after extrusion.

[00150] In at least one preferred functionally enhanced legume-based flour or grits, such as functionally enhanced legume flour or grits, the functionally enhanced flour or grits possesses at least 15% less enzymes, preferably at least 25% less enzymes, and more preferably at least 40% less enzymes than the legumes from which the functionally enhanced flour or grits was extruded. In one such preferred functionally enhanced legume-based flour or grits that can be a functionally enhanced legume flour or grits, the functionally enhanced flour or grits possesses at least 15% less endogenous enzymes, preferably at least 25% less endogenous enzymes, and more preferably at least 40% less endogenous enzymes than conventional legume flour or conventional legume grits due to the use of ultrahigh pressure extrusion in making the functionally enhanced flour or grits. In such a preferred functionally enhanced legume-based flour or grits that can be a functionally enhanced legume flour or grits, the functionally enhanced flour or grits possesses at least 15% less of one or more of amylase, e.g., alpha-amylase and/or beta- amylase, proteolytic enzymes, e.g., proteinase and/or protease, xylanase, peroxidase, peptidase, and/or endoxylanase, preferably at least 25% less of one or more of amylase, e.g., alpha-amylase and/or beta-amylase, proteolytic enzymes, e.g., proteinase and/or protease, xylanase, peroxidase, peptidase, and/or endoxylanase, and more preferably at least 40% less of one or more of amylase, e.g., alpha-amylase and/or beta-amylase, proteolytic enzymes, e.g., proteinase and/or protease, xylanase, peroxidase, peptidase, and/or endoxylanase than conventional legume flour and conventional legume grits due to the use of ultrahigh pressure extrusion in making the functionally enhanced flour or grits.

[00151] In another such preferred functionally enhanced legume-based flour or grits that is functionally enhanced legume flour or grits, the functionally enhanced legume-based flour or grits that is functionally enhanced legume flour or grits is functionally enhanced lentil-based flour or grits that is functionally enhanced lentil flour or grits, the functionally enhanced flour or grits possesses at least 15% less endogenous enzymes, preferably at least 25% less endogenous enzymes, and more preferably at least 40% less endogenous enzymes than conventional lentil flour and conventional lentil grits. In such preferred functionally enhanced lentil-based flour or grits that is a functionally enhanced lentil flour or grits, the functionally enhanced flour or grits possesses at least 15% less of endogenous enzymes composed of the group of amylase, proteolytic enzymes, and at least one of peptidase and endoxylanase, preferably at least 25% less of endogenous enzymes composed of the group of amylase, proteolytic enzymes, and at least one of peptidase and endoxylanase, and more preferably at least 40% less of endogenous enzymes composed of the group of amylase, proteolytic enzymes, and at least one of peptidase and endoxylanase, than conventional lentil flour or grits or the lentils from which the functionally enhanced flour or grits was extruded using ultrahigh pressure extrusion.

[00152] Such modification and preferably reduction in enzymatic activity in functionally enhanced legume-based and legume flour or grits of the present invention also advantageously modifies a flavor profile or flavor profiles of the resultant functionally enhanced flour or grits and food product made with the resultant functionally enhanced flour or grits. In a preferred embodiment, reduction of enzymatic activity in the functionally enhanced legume-based or legume flour or grits produced by the reduction in enzymes endogenous to the legumes being extruded to make the functionally enhanced flour or grits produces an improved flavor profile or taste, such as by reducing sweetness and/or introducing a nutty flavor to the functionally enhanced flour or grits.

[00153] In at least one preferred embodiment of functionally enhanced legume- based or legume flour or grits of the present invention, the functionally enhanced legume- based or legume flour or grits contains at least one enzyme not endogenous to legumes that is formed during extrusion of legume in carrying out an above-described method of making functionally enhanced flour or grits of the invention. In a preferred embodiment, at least one enzyme not endogenous to legumes, e.g., lentils, is formed during ultrahigh pressure extrusion of legumes in making functionally enhanced legume-based or legume flour or grits, preferably functionally enhanced lentil-based or lentil flour or grits, and imparts at least beneficial property or characteristic to the functionally enhanced flour or grits. In one such preferred embodiment, at least one enzyme not endogenous to legumes, preferably lentils, formed of or from protein in the legumes, preferably lentils, extruded using ultrahigh pressure extrusion imparts to the resultant functionally enhanced legume- based or legume flour or grits, preferably functionally enhanced lentil-based or lentil flour or grits, an improved flavor profile or taste, such as by making the functionally enhanced flour less sweet or imparting a nutty flavor to the flour or grits.

[00154] The present invention is directed to an extruded functionally enhanced flour produced by extruding grain, seed or fruit of one or more cereal grains and/or one or more grain legumes having a water content of no more than 25% at an extrusion pressure greater than about 2000 psi to yield a functionally enhanced flour with a final water content of about 4% to about 10%, wherein: the extruding step is carried out without thermal input beyond heat generated from a changing pressure of extrudate; and the final water content is attained without a post-extrusion water reducing step. The extruded functionally enhanced flour wherein the extruded functionally enhanced flour comprises an instantized or instant flour. The extruded functionally enhanced flour wherein the admixture is comprised of whole grains of one or more cereal grains. The extruded functionally enhanced flour wherein the extruded functional flour has one of reduce enzymes and reduced enzymatic activity. The extruded functionally enhanced flour wherein the grain precursor consists of a single grain or a mixture of two or more grains. The extruded functionally enhanced flour wherein the extrusion pressure is at least 3000 psi. The extruded functionally enhanced flour wherein the extrusion pressure is at least 4000 psi. The extruded functionally enhanced flour wherein the admixture is further comprised of an additional cereal grain, legume, fruit, vegetable, whey, proteins, vitamins, minerals, or nutrients. The extruded functionally enhanced flour wherein the extruded functionally enhanced flour is comprised of grit-sized particles produced by extrusion. The extruded functionally enhanced flour wherein the extruded functionally enhanced flour is reduced to a prescribed particle size distribution in a post-extrusion step. The extruded functionally enhanced flour wherein extrusion of the extruded functionally enhanced flour is performed using a single screw extruder.

[00155] The present invention also is directed to an extruded functionally enhanced flour for use in providing cold water solubility in a food product. An extruded functionally enhanced flour for use in increasing water absorption in a food product. An extruded functionally enhanced flour for use in increasing oil absorption in a food product. An extruded functionally enhanced flour for use in reducing bitterness in a food product. An extruded functionally enhanced flour for use in increasing nutrient and protein availability/digestibility in a food product.

[00156] The present invention also is directed to an extruded functionally enhanced flour comprised of cold water soluble starch formed by ultra-high pressure extrusion of an admixture comprised substantially completely of grain, seed or fruit of one or more cereal grains and/or one or more grain legumes at an ultra-high expression pressure of at least 2,000 pounds per square inch where the admixture has a moisture content no greater than 25% by admixture weight. The extruded functionally enhanced flour wherein starches in the extruded functionally enhanced flour are comprised of cold water soluble starches. The extruded functionally enhanced flour, wherein starches in the extruded functionally enhanced flour are comprised of cold water soluble amylopectin. The extruded functionally enhanced flour wherein the extruded functionally enhanced flour is an instantized flour. The extruded functionally enhanced flour wherein the extruded functionally enhanced flour is an instantized flour. The extruded functionally enhanced flour wherein the extruded functionally enhanced flour has reduced enzymes. The extruded functionally enhanced flour wherein the extruded functionally enhanced flour has reduced enzymatic activity. The extruded functionally enhanced flour wherein the extruded functionally enhanced flour has reduced bitterness.

[00157] The present invention also is directed to a method of producing a functionally enhanced flour, comprising: extruding an admixture comprised of grain, seed or fruit of one or more cereal grains and/or one or more grain legumes having a water content of no more than 25% at an ultra-high extrusion pressure greater than about 2000 psi to yield a functionally enhanced flour with a final water content of about 4% to about 10%, wherein: the final water content is attained without a post-extrusion water reducing step. The method wherein the admixture consists essentially of grain, seed or fruit of one or more cereal grains and/or one or more grain legumes. The method wherein the admixture has a water or moisture content substantially same as the moisture content of the grain, seed or fruit of one or more cereal grains and/or one or more grain legumes.

The method wherein the admixture is comprised of whole grains of one or more cereal grains. The method wherein admixture consists essentially of whole grains of one or more cereal grains. The method wherein ultra-high pressure extrusion reduces enzymes or enzymatic activity of the extruded enhanced functional flour. The method wherein ultra-high pressure extrusion reduces bitterness of the extruded enhanced functional flour. The method wherein the functionally enhanced flour further comprises an additional cereal grain, legume, fruit, vegetable, whey, proteins, vitamins, minerals, or nutrients.

The method further including a post-extrusion step of reducing the functionally enhanced flour to a prescribed particle size distribution. The method wherein the extruding step is carried out with a single screw extruder.

[00158] The present invention also is directed to a method of manufacturing a food product, said method including a step of incorporating into the food product a

functionally enhanced flour to modify one or more qualities of the food product selected from the group consisting of: cold water solubility in said food product; water absorption in said food product; oil absorption in said food product; flavor stability in said food product; nutrient availability in said food product; microbial activity in said food product; fungal activity in said food product; nutrient and protein digestibility in said food product. A food product composed of a functionally enhanced flour and at least one non flour food ingredient. The food product wherein the food product is characterized by enhanced digestibility of nutrients and protein. The food product wherein the functionally enhanced flour is comprised of wheat and has at least seventy-five percent gluten compared to the wheat from which the functionally enhanced flour is made. The food product wherein the functionally enhanced flour has reduced enzymatic activity. The food product wherein the functionally enhanced flour has reduced enzymes

[00159] Other embodiments and uses of the invention will be apparent to those skilled in the art from consideration from the specification and practice of the invention disclosed herein. All references cited herein for any reason, including all journal citations and U.S. /foreign patents and patent applications, are specifically and entirely incorporated herein by reference. It is understood that the invention is not confined to the specific materials, methods, formulations, operating/assay conditions, etc., herein illustrated and described, but embraces such modified forms thereof as come within the scope of the following claims.