CA2141974C - Ultra-fine whole wheat flours and food products made therefrom - Google Patents
Ultra-fine whole wheat flours and food products made therefromInfo
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- CA2141974C CA2141974C CA002141974A CA2141974A CA2141974C CA 2141974 C CA2141974 C CA 2141974C CA 002141974 A CA002141974 A CA 002141974A CA 2141974 A CA2141974 A CA 2141974A CA 2141974 C CA2141974 C CA 2141974C
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Abstract
An air attrition mill is used to make an ultra-fine whole wheat flour having a granulation profile substantially as fine as conventional patent flour. In particular, the granulation profile is characterized in at least 98 wt% of the whole wheat flour has a particle size of 150 microns or less. This ultra-fine whole wheat flour is significantly different from conventional fine whole wheat flour. Baked products made with this ultra-fine whole wheat flour have substantially improved textural characteristics.
In terms of water absorption rate, gas retention properties, and other processing characteristics, ultra-fine whole wheat flours perform significantly better than conventionally milled fine whole wheat flours in many applications. Examples are described in which this ultra-fine whole wheat flour is used in bread, cake, cookies, pastry, extruded snack foods, pancakes, pasta, biscuits, tortillas, extruded cereals and related product mixes.
In terms of water absorption rate, gas retention properties, and other processing characteristics, ultra-fine whole wheat flours perform significantly better than conventionally milled fine whole wheat flours in many applications. Examples are described in which this ultra-fine whole wheat flour is used in bread, cake, cookies, pastry, extruded snack foods, pancakes, pasta, biscuits, tortillas, extruded cereals and related product mixes.
Description
ULTRA-FINE WHOLE WHEAT FLOURS
AND FOOD PRODUCTS MADE THEREFROM
Background Of The Invention Commercial whole grain wheat flours, commonly referred to as whole wheat flours or graham flours, are most commonly produced by the conventional roller milling process. Roller milling is a process whereby cleaned wheat is passed between metal rolls. These rolls generally have corrugated surfaces, and they are rotated at differential speeds to produce a shearing-type grinding action. In the case of stoneground whole wheat flours, mill stones are incorporated into the process to achieve part of the grinding action. In rare cases mill stones are used exclusively to produce a stoneground whole wheat flour. Commercial whole wheat flours are typically classified into grades of coarse, medium, and fine based on granulation size.
Fine whole wheat flour is significantly coarser in granulation as compared with conventional patent flours.
Unlike whole wheat flours, patent flours have the majority of the bran and germ removed from the endosperm by repeated grinding and sifting which results in coarse endosperm particles (middlings).
Middlings are then further reduced in particle size by smooth metal rolls rotating at differential speeds. In commercial patent flours, 100% of the particles will typically pass through an opening of 150 microns (U.S.
standard 100 wire sieve). Commercially available whole wheat flours are substantially coarser. For example, the weight percentage of whole wheat flour that will not pass through a 150 micron opening is generally more than 20~ for fine whole wheat flour.
Due to the presence of bran, germ and aleurone, and the lack of refinement of the endosperm, conventional whole wheat flour is functionally less desirable than patent flour in baking applications.
The undesirable characteristics associated with conventional whole wheat flours include both processing characteristics and finished product characteristics.
Doughs made from conventional fine whole wheat flours have poor tolerance to mixing and fermentation as well as poor gas retention properties during proofing and baking. The deficiencies of conventional whole wheat flours can be overcome to some extent by supplementing the flour with vital wheat gluten and by using dough strengthening surfactants.
It is generally recognized that when whole wheat flour granulation size is reduced from coarse to fine, tolerance and gas retention properties in a dough system improve for a given lot of wheat. Absorptive properties of whole wheat flours also become more rapid and uniform as the granulation size is reduced. In many baking applications a nonuniform rate of water absorption results in doughs that have poor processing characteristics. The bran and germ particles in whole wheat flours tend to produce doughs that are not as smooth and extensible as patent flour doughs and tend to cause processing problems in certain baking applications. The bran and germ portions of the whole wheat flour also tend to produce a dough with less of a continuous gluten network. Because such bran and germ portions are generally irregular in shape, they tend to cut into the gluten network during proofing and the -early oven stage of baking. This results in poor gas retention properties and lower baked volumes.
Many food products made with conventional 100% whole wheat flour tend to have undesirable organoleptic properties as compared to food products made with patent flours. Many people find the gritty texture associated with conventional 100% whole wheat based foods undesirable and therefore the market for such products is limited to a relatively small percentage of consumers. Because of the well known nutritional advantages of whole wheat flour, increasing the acceptability of whole wheat food products would be beneficial to the nutrition of the general population.
8ummary Of The Invention The present invention relates to ultra-fine whole wheat flours which have been milled to an unusually small particle size to eliminate or minimize processing and organoleptic problems associated with conventional whole wheat flours.
According to this invention, an ultra-fine whole wheat flour is provided having a granulation profile characterized in that at least 98 wt% of the flour has a particle size of 150 microns or less. The preferred granulation profile is as follows:
over 150 micron 0-2 wt%;
over 75 micron 0-30 wt%;
over 38 micron 10-65 wt~;
through 38 micron 10-80 wt%.
This invention is also directed to such ultra-fine whole wheat flour having a low level of starch damage, preferably no greater than about 10%, and to specific products made from this flour.
This invention is also directed to a method for making the ultra-fine whole wheat flour described above with an air attrition mill.
-Brief Description Of The Drawings Figure 1 is a flow diagram for a milling process for making a preferred embodiment of the flour of this invention.
Figure 2 is a cross-sectional view of an attrition mill suitable for use in the process of Figure 1.
Detailed Description Of The Presently Preferred Embodiments Ultra-fine whole wheat flours represent a distinct grade of whole wheat flour which is significantly different from the current commercially available grades. In terms of water absorption rate, gas retention properties and other processing characteristics, ultra-fine whole wheat flours perform significantly better than conventionally milled fine whole wheat flours in many applications. In addition, the organoleptic properties of many food products made with ultra-fine whole wheat flours are superior to those made with conventional fine whole wheat flours.
The following discussion will first provide definitions, and will then turn to a general descrip-tion of a preferred method for making the ultra-fine whole wheat flour of this invention. It will conclude with examples of the use of this ultra-fine whole wheat flour in various applications.
Definitions:
"Bread" is meant to encompass bread and bread-like products made with a yeast leavened dough, including products made from fresh, frozen, and refrigerated (retarded) dough as well as from mixes. Pizza, bagels, buns, breadsticks, danish and the like are included in the category of bread.
"Cake" is intended to refer to cake and cake-like products such as muffins, doughnuts and the like.
"Cookies" is intended to refer to cookies, crackers and the like.
21A lg7~
"Pastry" is intended to cover pastry such as pie crusts, toaster pastry, and the like.
"Extruded Snack Foods" is intended to cover snack foods which are extruded during preparation, such as pretzels .
"Pancakes" is intended to cover pancakes and related products such as waf f les and waf f le cones .
"Pasta" is intended to cover all types of pasta including noodles and other shapes.
"Biscuits" is intended to cover biscuits and all purpose baking mix.
"Tortillas" is intended to cover tortillas and tortilla-like products.
"Extruded cereal" is intended to cover breakfast cereals which are extruded during preparation.
"Product Mix" is intended to cover a mix for making any of the above identif ied food products, including bread mix, cake mix, cookie mix, pastry mix, extruded snack food mix, pancake mix, pasta mix, biscuit mix, noodle mix, tortilla mix, and extruded cereal mix.
"Whole Wheat Flour" is intended to cover wheat flour milled from and including the whole portion of the wheat kernel of the cleaned wheat. During cleaning, up to about 3 wt% of the wheat can be removed in a scouring step.
General Discussion This invention specif ically relates to an ultra-f ine whole wheat f lour and to the use of such f lours for the production of wheat f lour based food products .
The ultra-f ine whole wheat f lours described below were produced by an air attrition milling process. It is believed that there are other grinding techniques available that can produce ultra-f ine whole wheat f lours, but at present the process described
AND FOOD PRODUCTS MADE THEREFROM
Background Of The Invention Commercial whole grain wheat flours, commonly referred to as whole wheat flours or graham flours, are most commonly produced by the conventional roller milling process. Roller milling is a process whereby cleaned wheat is passed between metal rolls. These rolls generally have corrugated surfaces, and they are rotated at differential speeds to produce a shearing-type grinding action. In the case of stoneground whole wheat flours, mill stones are incorporated into the process to achieve part of the grinding action. In rare cases mill stones are used exclusively to produce a stoneground whole wheat flour. Commercial whole wheat flours are typically classified into grades of coarse, medium, and fine based on granulation size.
Fine whole wheat flour is significantly coarser in granulation as compared with conventional patent flours.
Unlike whole wheat flours, patent flours have the majority of the bran and germ removed from the endosperm by repeated grinding and sifting which results in coarse endosperm particles (middlings).
Middlings are then further reduced in particle size by smooth metal rolls rotating at differential speeds. In commercial patent flours, 100% of the particles will typically pass through an opening of 150 microns (U.S.
standard 100 wire sieve). Commercially available whole wheat flours are substantially coarser. For example, the weight percentage of whole wheat flour that will not pass through a 150 micron opening is generally more than 20~ for fine whole wheat flour.
Due to the presence of bran, germ and aleurone, and the lack of refinement of the endosperm, conventional whole wheat flour is functionally less desirable than patent flour in baking applications.
The undesirable characteristics associated with conventional whole wheat flours include both processing characteristics and finished product characteristics.
Doughs made from conventional fine whole wheat flours have poor tolerance to mixing and fermentation as well as poor gas retention properties during proofing and baking. The deficiencies of conventional whole wheat flours can be overcome to some extent by supplementing the flour with vital wheat gluten and by using dough strengthening surfactants.
It is generally recognized that when whole wheat flour granulation size is reduced from coarse to fine, tolerance and gas retention properties in a dough system improve for a given lot of wheat. Absorptive properties of whole wheat flours also become more rapid and uniform as the granulation size is reduced. In many baking applications a nonuniform rate of water absorption results in doughs that have poor processing characteristics. The bran and germ particles in whole wheat flours tend to produce doughs that are not as smooth and extensible as patent flour doughs and tend to cause processing problems in certain baking applications. The bran and germ portions of the whole wheat flour also tend to produce a dough with less of a continuous gluten network. Because such bran and germ portions are generally irregular in shape, they tend to cut into the gluten network during proofing and the -early oven stage of baking. This results in poor gas retention properties and lower baked volumes.
Many food products made with conventional 100% whole wheat flour tend to have undesirable organoleptic properties as compared to food products made with patent flours. Many people find the gritty texture associated with conventional 100% whole wheat based foods undesirable and therefore the market for such products is limited to a relatively small percentage of consumers. Because of the well known nutritional advantages of whole wheat flour, increasing the acceptability of whole wheat food products would be beneficial to the nutrition of the general population.
8ummary Of The Invention The present invention relates to ultra-fine whole wheat flours which have been milled to an unusually small particle size to eliminate or minimize processing and organoleptic problems associated with conventional whole wheat flours.
According to this invention, an ultra-fine whole wheat flour is provided having a granulation profile characterized in that at least 98 wt% of the flour has a particle size of 150 microns or less. The preferred granulation profile is as follows:
over 150 micron 0-2 wt%;
over 75 micron 0-30 wt%;
over 38 micron 10-65 wt~;
through 38 micron 10-80 wt%.
This invention is also directed to such ultra-fine whole wheat flour having a low level of starch damage, preferably no greater than about 10%, and to specific products made from this flour.
This invention is also directed to a method for making the ultra-fine whole wheat flour described above with an air attrition mill.
-Brief Description Of The Drawings Figure 1 is a flow diagram for a milling process for making a preferred embodiment of the flour of this invention.
Figure 2 is a cross-sectional view of an attrition mill suitable for use in the process of Figure 1.
Detailed Description Of The Presently Preferred Embodiments Ultra-fine whole wheat flours represent a distinct grade of whole wheat flour which is significantly different from the current commercially available grades. In terms of water absorption rate, gas retention properties and other processing characteristics, ultra-fine whole wheat flours perform significantly better than conventionally milled fine whole wheat flours in many applications. In addition, the organoleptic properties of many food products made with ultra-fine whole wheat flours are superior to those made with conventional fine whole wheat flours.
The following discussion will first provide definitions, and will then turn to a general descrip-tion of a preferred method for making the ultra-fine whole wheat flour of this invention. It will conclude with examples of the use of this ultra-fine whole wheat flour in various applications.
Definitions:
"Bread" is meant to encompass bread and bread-like products made with a yeast leavened dough, including products made from fresh, frozen, and refrigerated (retarded) dough as well as from mixes. Pizza, bagels, buns, breadsticks, danish and the like are included in the category of bread.
"Cake" is intended to refer to cake and cake-like products such as muffins, doughnuts and the like.
"Cookies" is intended to refer to cookies, crackers and the like.
21A lg7~
"Pastry" is intended to cover pastry such as pie crusts, toaster pastry, and the like.
"Extruded Snack Foods" is intended to cover snack foods which are extruded during preparation, such as pretzels .
"Pancakes" is intended to cover pancakes and related products such as waf f les and waf f le cones .
"Pasta" is intended to cover all types of pasta including noodles and other shapes.
"Biscuits" is intended to cover biscuits and all purpose baking mix.
"Tortillas" is intended to cover tortillas and tortilla-like products.
"Extruded cereal" is intended to cover breakfast cereals which are extruded during preparation.
"Product Mix" is intended to cover a mix for making any of the above identif ied food products, including bread mix, cake mix, cookie mix, pastry mix, extruded snack food mix, pancake mix, pasta mix, biscuit mix, noodle mix, tortilla mix, and extruded cereal mix.
"Whole Wheat Flour" is intended to cover wheat flour milled from and including the whole portion of the wheat kernel of the cleaned wheat. During cleaning, up to about 3 wt% of the wheat can be removed in a scouring step.
General Discussion This invention specif ically relates to an ultra-f ine whole wheat f lour and to the use of such f lours for the production of wheat f lour based food products .
The ultra-f ine whole wheat f lours described below were produced by an air attrition milling process. It is believed that there are other grinding techniques available that can produce ultra-f ine whole wheat f lours, but at present the process described
2~41974 ,_ below is preferred to traditional milling techniques used in the flour milling industry such as pin milling, impact milling, and disc milling.
Air attrition milling refers to a process by which an air stream causes particles to collide with each other thereby reducing the size of the particles.
Air attrition milling differs from impact milling in that it relies on interparticle collision versus particle collision with a hard surface. Block et al (U.S. Patent No. 3,001,727) outlines a milling process which involves air attrition; however, the process involves the further processing of endosperm fragments after the removal of germ and bran fractions of the wheat kernels and does not deal with the production of an ultra-fine whole wheat flour.
The air attrition grinding technique described below was found to produce whole wheat flours with an average particle size much finer than conventionally milled fine whole wheat flours and with a particle size distribution within the same range as patent wheat flours. In addition, the flours produced by this technique were found to have starch damage levels within the range typically found for commercial patent flours.
Figure 1 shows a milling flow diagram for a preferred process for producing the ultra-fine whole wheat flour described here.
Cleaned wheat is introduced via an airlock 10, and then pneumatically conveyed to a cyclone separator 12, which separates the wheat from the process air and supplies the wheat to an air attrition mill 14. The mill 14 grinds the wheat to flour.
To obtain the desired particle size profile for ultra-fine whole wheat flour, the finely ground wheat flour leaving the mill 14 is conveyed pneumatically to a collection cyclone separator 16 for separation of the ground product from the process air.
The ground material from the collection cyclone separator 16 is then sifted by a vibro sifter 18 (Buhler Type MKVA-5212M) with a 135 mesh sieve size.
The overtails from the sifter 18 are then recycled to the intake port of the air attrition mill 14 for regrinding. The sifted flour is then pneumatically conveyed via a second airlock 20 to a flour bin (not shown). Note that the flour retains all of the original constituents of the cleaned wheat, and is therefore a whole wheat flour as defined above. Though one air attrition mill is shown, multiple such mills can be used in parallel or in series if desired.
The cleaned wheat supplied to the airlock 10 is preferably untempered, and it is cleaned by conventional methods (not shown). A Millerator removes rough waste and then Carter disc separators remove foreign kernels, weed seeds and other foreign material.
An aspirator then removes light dust-like material.
The kernels are then given a scouring to further clean the surface of the kernel. The cleaned wheat is then transferred to a surge bin where it is held prior to being fed to the air attrition mill 14. By way of example, suitable cleaning can be accomplished by passing the wheat through a grain cleaner to remove dust and foreign material, a gravity selector, and a scouring device of the type described in U.S. Patent 5,158,237. Approximately 0.5-3 wt% of the wheat is preferably removed in this scouring device, depending on the type of wheat. At present it is preferred to remove no more than about 1 wt% in the scouring step.
Scouring of this type has been found to remove most or all of the wheat kernel brush (or wheat beard), and therefore to improve the baking characteristics of the resulting ultra-fine whole wheat flour. The scouring also removes most or all of the epidermis (cuticle) layer of the bran and thereby very thoroughly cleans the outside of the wheat kernel.
~ _ - 8 - 2 1 4 1 974 The presently preferred air attrition mill 14 is referred to as a turbo rotor mill, as shown in Fig-ure 2. A vertical rotor 22 which has a fan 24 at the bottom provides air flow to accelerate the wheat going into the grinding chamber and provides air flow for the grinding chamber. The rate at which wheat is fed into the grinding chamber is controlled by an integral feeder 26. Disc shaped vanes 28 are attached to the rotor 22 above the fan 24 and are enclosed in a housing 32. The rotor 22 spins the vanes 24 at high speeds and further accelerates the air stream which contains the wheat. The accelerated air reacts with the grooved inner wall 30 of the chamber housing 32 to produce small vortexes of air rotating at high velocities. The turbulence produced in the vortexes results in sharp changes in the speed and direction of the wheat and causes interparticle attrition of the wheat. Pulsation of the rotational air stream and ultra sonic vibrations increase the efficiency of the attrition process. At the upper portion of the rotor 22 above the vanes 28 is the classifying section 34 where rotating blades allow finely ground material to pass through a sifter 36 for collection. Larger particles are forced out of a recycle port 38 and are reintroduced into the chamber for regrinding. The degree of attrition (i.e. the fineness of the flour) is controlled by adjusting the recycle setting for the recycle port 38 as well as by adjusting the clearance of the rotor vanes 28 from the inner wall 30 of the grinding chamber, and by regulating airflow through the grinding chamber via the damper 40.
One suitable air attrition mill is identified as a "TurboRotor"*type FG1 air attrition mill manufactured by Mahltechnik Gorgens GmbH (Kurfurstenstr 4, D-4047 Dormagen 5, Germany). Preferred settings and components for this air attrition mill are as follows:
1. Separation between vanes 28 and grooved inner wall 30: 2 mm;
* a trademark 21~1974 g 2. Recycling unit valve position: opened as necessary to achieve desired flour fineness (valve adjustment rod opened by 1 inch has been found suitable);
Air attrition milling refers to a process by which an air stream causes particles to collide with each other thereby reducing the size of the particles.
Air attrition milling differs from impact milling in that it relies on interparticle collision versus particle collision with a hard surface. Block et al (U.S. Patent No. 3,001,727) outlines a milling process which involves air attrition; however, the process involves the further processing of endosperm fragments after the removal of germ and bran fractions of the wheat kernels and does not deal with the production of an ultra-fine whole wheat flour.
The air attrition grinding technique described below was found to produce whole wheat flours with an average particle size much finer than conventionally milled fine whole wheat flours and with a particle size distribution within the same range as patent wheat flours. In addition, the flours produced by this technique were found to have starch damage levels within the range typically found for commercial patent flours.
Figure 1 shows a milling flow diagram for a preferred process for producing the ultra-fine whole wheat flour described here.
Cleaned wheat is introduced via an airlock 10, and then pneumatically conveyed to a cyclone separator 12, which separates the wheat from the process air and supplies the wheat to an air attrition mill 14. The mill 14 grinds the wheat to flour.
To obtain the desired particle size profile for ultra-fine whole wheat flour, the finely ground wheat flour leaving the mill 14 is conveyed pneumatically to a collection cyclone separator 16 for separation of the ground product from the process air.
The ground material from the collection cyclone separator 16 is then sifted by a vibro sifter 18 (Buhler Type MKVA-5212M) with a 135 mesh sieve size.
The overtails from the sifter 18 are then recycled to the intake port of the air attrition mill 14 for regrinding. The sifted flour is then pneumatically conveyed via a second airlock 20 to a flour bin (not shown). Note that the flour retains all of the original constituents of the cleaned wheat, and is therefore a whole wheat flour as defined above. Though one air attrition mill is shown, multiple such mills can be used in parallel or in series if desired.
The cleaned wheat supplied to the airlock 10 is preferably untempered, and it is cleaned by conventional methods (not shown). A Millerator removes rough waste and then Carter disc separators remove foreign kernels, weed seeds and other foreign material.
An aspirator then removes light dust-like material.
The kernels are then given a scouring to further clean the surface of the kernel. The cleaned wheat is then transferred to a surge bin where it is held prior to being fed to the air attrition mill 14. By way of example, suitable cleaning can be accomplished by passing the wheat through a grain cleaner to remove dust and foreign material, a gravity selector, and a scouring device of the type described in U.S. Patent 5,158,237. Approximately 0.5-3 wt% of the wheat is preferably removed in this scouring device, depending on the type of wheat. At present it is preferred to remove no more than about 1 wt% in the scouring step.
Scouring of this type has been found to remove most or all of the wheat kernel brush (or wheat beard), and therefore to improve the baking characteristics of the resulting ultra-fine whole wheat flour. The scouring also removes most or all of the epidermis (cuticle) layer of the bran and thereby very thoroughly cleans the outside of the wheat kernel.
~ _ - 8 - 2 1 4 1 974 The presently preferred air attrition mill 14 is referred to as a turbo rotor mill, as shown in Fig-ure 2. A vertical rotor 22 which has a fan 24 at the bottom provides air flow to accelerate the wheat going into the grinding chamber and provides air flow for the grinding chamber. The rate at which wheat is fed into the grinding chamber is controlled by an integral feeder 26. Disc shaped vanes 28 are attached to the rotor 22 above the fan 24 and are enclosed in a housing 32. The rotor 22 spins the vanes 24 at high speeds and further accelerates the air stream which contains the wheat. The accelerated air reacts with the grooved inner wall 30 of the chamber housing 32 to produce small vortexes of air rotating at high velocities. The turbulence produced in the vortexes results in sharp changes in the speed and direction of the wheat and causes interparticle attrition of the wheat. Pulsation of the rotational air stream and ultra sonic vibrations increase the efficiency of the attrition process. At the upper portion of the rotor 22 above the vanes 28 is the classifying section 34 where rotating blades allow finely ground material to pass through a sifter 36 for collection. Larger particles are forced out of a recycle port 38 and are reintroduced into the chamber for regrinding. The degree of attrition (i.e. the fineness of the flour) is controlled by adjusting the recycle setting for the recycle port 38 as well as by adjusting the clearance of the rotor vanes 28 from the inner wall 30 of the grinding chamber, and by regulating airflow through the grinding chamber via the damper 40.
One suitable air attrition mill is identified as a "TurboRotor"*type FG1 air attrition mill manufactured by Mahltechnik Gorgens GmbH (Kurfurstenstr 4, D-4047 Dormagen 5, Germany). Preferred settings and components for this air attrition mill are as follows:
1. Separation between vanes 28 and grooved inner wall 30: 2 mm;
* a trademark 21~1974 g 2. Recycling unit valve position: opened as necessary to achieve desired flour fineness (valve adjustment rod opened by 1 inch has been found suitable);
3. Air damper 40 position: closed as necessary to achieve desired flour fineness (damper setting of one-half open has been found suitable);
4. Sifter 36 screen - heavy-duty ASTM-3-160 Nitex, having 160 micron openings;
5. Feed Rate - 1200 pounds of wheat per hour.
Other air attrition mills such as the Rotomill*supplied by the International Process Equipment Company of Pennsauken, N.J. are believed to be suitable in practicing this invention.
The process described above produces an ultra-fine whole wheat flour with a particle size such that a minimum of 98% will pass through a screen with openings of 150 microns in diameter. The flour has been found to exhibit a starch damage level of 3-9% as determined by the MegaZyme*Assay (An enzymatic assay kit based on the method developed by Gibson et al.
(1992) supplied by MegaZyme Pty Ltd., North Rocks, Australia). The particle size distribution of the resulting ultra-fine whole wheat flour falls within the following ranges when tested on a jet sieve Alpine Air Jet Sieve A 200 LS, Alpine AG Machines, D-8900 Augsburg, Germany:
Over 150 microns (100 U.S. Std sieve) 0%-2%;
Thru 150 microns over 75 microns (U.S. 200 sieve)0-30%;
Thru 75 microns over 38 microns (U.S. 400 sieve)10-65%;
Thru 38 microns (U.S. 400 sieve) 10-80%.
The process described above is capable of producing ultra-fine whole wheat flours from any class or subclass of wheat or admixtures of wheats including but not limited to the following:
hard red winter;
hard red spring;
hard white winter;
* a trademark 2~1374 -hard white spring;
durum;
soft white winter;
soft red winter.
The specific particle size distribution and starch damage level of ultra-fine whole wheat flours will depend on the type of wheat being milled. As with conventional milling, soft wheats tend to produce finer particle distributions and lower starch damage levels as compared to hard wheats. Starch damage in ultra-fine whole wheat flours produced as described above generally ranges from 5-8% starch damage for hard wheats, 3-6% for soft wheats, and 6-9% for durum wheats. For a given wheat type, class, or admixture, the amount of flour less than 38 microns in diameter will be significantly higher for ultra-fine whole wheat flour as compared to conventional fine whole wheat flour.
Just as with patent flours, different classes, sub-classes, or admixtures of wheat can be selected for milling into ultra-fine whole wheat, depending on the requirements of the specific food application. The following examples demonstrate the unique processing and finished product characteristics that can be achieved with ultra-fine whole wheat flour as compared with conventional fine whole wheat flour.
It should be noted that wheats with a white bran coat are generally preferred for the production of 100%
whole wheat food products from ultra-fine whole wheat flour. Finished food products made from white bran coat wheats tend to have a lighter color and an improved flavor due to the lower level of bitter tasting phenolic compounds in the white bran coat. It has been found that the characteristic color and bitter taste of whole wheat flour made from red bran coat wheats can be improved by ultra-fine milling as described above.
214~ 974 .
-It is speculated that the reduced particlesize of the ultra fine whole wheat flour described above may allow for increased bioavailability of nutrients as well as minimized irritation of the intestinal wall. Preliminary studies indicate that ultra-fine whole wheat flours have a greater degree of separation between the alurone and pericap portions of the wheat kernel as compared to conventionally milled whole wheat flours.
EXAMPLE 1: 100% Whole Wheat Bread Using Ultra-fine Whole Wheat Flour Milled From Hard Red Spring Wheat A sample of hard red spring wheat was divided into two portions. The first portion was milled in the conventional manner to produce conventional fine whole wheat flour. The second portion was milled as described above to produce ultra-fine whole wheat flour. The properties of the two flours were measured, and then the following comparative bake evaluations was performed.
- 2~4~91~
Flour Properties Conventional Ultra-Fine Fine Whole Whole Wheat Wheat Moisture 11.4 9.7 Ash 1.586 1.378 Protein 14.5 14.4 Total Dietary Fiber 9.7 9.35 Falling Number 297 293 Starch Damage 5.70 6.94 Granulation (microns) Over 150 28.1 0.0 Over 75 thru 150 26.5 12.3 Over 45 thru 75 22.733.8 over 38 thru 45 2.310.7 Thru 38 20.4 43.2 Farinograph Absorption 76.5 78.5 Peak 5-7 5-7 Stability 6.1 6.2 Bake Evaluation:
100% Whole Wheat Bread by Sponge and Dough Process Formulation: Grams:
Sponge Whole Wheat Flour (14% m.b.) 455.0 Water 314.0 Bakers Compressed Yeast 21.0 Yeast Food (bromated type) 3.5 Dough strengthener (Elasdo-70 Paniplus)* 1.4 * a trademark ~, , _ - 13 -Formulation: Grams:
Dough Whole Wheat Flour (14% m.b.) 210.0 Water Variable Soy Oil 23.8 Granulated Sugar 70.1 Salt 16.8 Sodium Stearoyl Lactylate 3.5 Procedure:
1) Sponge ingredients were mixed in a Hobart*A-120 mixer with a McDuffy bowl and a two prong beater for one minute on speed 1 and two minutes on speed 2 with sponge water adjusted to give a set sponge temperature of 74-76 degrees F.
2) The sponge was placed in an open metal container and fermented for 3 hours in a cabinet maintained at 86 degrees F and 87% relative humidity.
3) After the fermentation period the sponge was returned to the mixing bowl along with the dough ingredients and mixed on speed 1 for one minute and on speed 2 a variable amount of time according to the test design (see below). The dough water temperature and the mixer jacket temperature were adjusted to give a finished mix dough temperature of 80-82 degrees F.
4) The dough was placed in an open metal container and placed back in the fermentation cabinet for 20 minutes.
5) The dough was then scaled to two 652 gram pieces and sheeted on a National sheeter set at first at 5/161' and then again at l/41' prior to folding 1/3 of the sheeted inward over the center I /3 . Then the remaining 1/3 was folded over the top of the first fold.
Other air attrition mills such as the Rotomill*supplied by the International Process Equipment Company of Pennsauken, N.J. are believed to be suitable in practicing this invention.
The process described above produces an ultra-fine whole wheat flour with a particle size such that a minimum of 98% will pass through a screen with openings of 150 microns in diameter. The flour has been found to exhibit a starch damage level of 3-9% as determined by the MegaZyme*Assay (An enzymatic assay kit based on the method developed by Gibson et al.
(1992) supplied by MegaZyme Pty Ltd., North Rocks, Australia). The particle size distribution of the resulting ultra-fine whole wheat flour falls within the following ranges when tested on a jet sieve Alpine Air Jet Sieve A 200 LS, Alpine AG Machines, D-8900 Augsburg, Germany:
Over 150 microns (100 U.S. Std sieve) 0%-2%;
Thru 150 microns over 75 microns (U.S. 200 sieve)0-30%;
Thru 75 microns over 38 microns (U.S. 400 sieve)10-65%;
Thru 38 microns (U.S. 400 sieve) 10-80%.
The process described above is capable of producing ultra-fine whole wheat flours from any class or subclass of wheat or admixtures of wheats including but not limited to the following:
hard red winter;
hard red spring;
hard white winter;
* a trademark 2~1374 -hard white spring;
durum;
soft white winter;
soft red winter.
The specific particle size distribution and starch damage level of ultra-fine whole wheat flours will depend on the type of wheat being milled. As with conventional milling, soft wheats tend to produce finer particle distributions and lower starch damage levels as compared to hard wheats. Starch damage in ultra-fine whole wheat flours produced as described above generally ranges from 5-8% starch damage for hard wheats, 3-6% for soft wheats, and 6-9% for durum wheats. For a given wheat type, class, or admixture, the amount of flour less than 38 microns in diameter will be significantly higher for ultra-fine whole wheat flour as compared to conventional fine whole wheat flour.
Just as with patent flours, different classes, sub-classes, or admixtures of wheat can be selected for milling into ultra-fine whole wheat, depending on the requirements of the specific food application. The following examples demonstrate the unique processing and finished product characteristics that can be achieved with ultra-fine whole wheat flour as compared with conventional fine whole wheat flour.
It should be noted that wheats with a white bran coat are generally preferred for the production of 100%
whole wheat food products from ultra-fine whole wheat flour. Finished food products made from white bran coat wheats tend to have a lighter color and an improved flavor due to the lower level of bitter tasting phenolic compounds in the white bran coat. It has been found that the characteristic color and bitter taste of whole wheat flour made from red bran coat wheats can be improved by ultra-fine milling as described above.
214~ 974 .
-It is speculated that the reduced particlesize of the ultra fine whole wheat flour described above may allow for increased bioavailability of nutrients as well as minimized irritation of the intestinal wall. Preliminary studies indicate that ultra-fine whole wheat flours have a greater degree of separation between the alurone and pericap portions of the wheat kernel as compared to conventionally milled whole wheat flours.
EXAMPLE 1: 100% Whole Wheat Bread Using Ultra-fine Whole Wheat Flour Milled From Hard Red Spring Wheat A sample of hard red spring wheat was divided into two portions. The first portion was milled in the conventional manner to produce conventional fine whole wheat flour. The second portion was milled as described above to produce ultra-fine whole wheat flour. The properties of the two flours were measured, and then the following comparative bake evaluations was performed.
- 2~4~91~
Flour Properties Conventional Ultra-Fine Fine Whole Whole Wheat Wheat Moisture 11.4 9.7 Ash 1.586 1.378 Protein 14.5 14.4 Total Dietary Fiber 9.7 9.35 Falling Number 297 293 Starch Damage 5.70 6.94 Granulation (microns) Over 150 28.1 0.0 Over 75 thru 150 26.5 12.3 Over 45 thru 75 22.733.8 over 38 thru 45 2.310.7 Thru 38 20.4 43.2 Farinograph Absorption 76.5 78.5 Peak 5-7 5-7 Stability 6.1 6.2 Bake Evaluation:
100% Whole Wheat Bread by Sponge and Dough Process Formulation: Grams:
Sponge Whole Wheat Flour (14% m.b.) 455.0 Water 314.0 Bakers Compressed Yeast 21.0 Yeast Food (bromated type) 3.5 Dough strengthener (Elasdo-70 Paniplus)* 1.4 * a trademark ~, , _ - 13 -Formulation: Grams:
Dough Whole Wheat Flour (14% m.b.) 210.0 Water Variable Soy Oil 23.8 Granulated Sugar 70.1 Salt 16.8 Sodium Stearoyl Lactylate 3.5 Procedure:
1) Sponge ingredients were mixed in a Hobart*A-120 mixer with a McDuffy bowl and a two prong beater for one minute on speed 1 and two minutes on speed 2 with sponge water adjusted to give a set sponge temperature of 74-76 degrees F.
2) The sponge was placed in an open metal container and fermented for 3 hours in a cabinet maintained at 86 degrees F and 87% relative humidity.
3) After the fermentation period the sponge was returned to the mixing bowl along with the dough ingredients and mixed on speed 1 for one minute and on speed 2 a variable amount of time according to the test design (see below). The dough water temperature and the mixer jacket temperature were adjusted to give a finished mix dough temperature of 80-82 degrees F.
4) The dough was placed in an open metal container and placed back in the fermentation cabinet for 20 minutes.
5) The dough was then scaled to two 652 gram pieces and sheeted on a National sheeter set at first at 5/161' and then again at l/41' prior to folding 1/3 of the sheeted inward over the center I /3 . Then the remaining 1/3 was folded over the top of the first fold.
6) The folded dough piece was lightly sprinkled with flour and allowed to rest at ambient conditions for 10 minutes.
* a trademark .~
,~
* a trademark .~
,~
7) The rested dough piece was then molded on a Lane straight grain molder with the top roller set at 0.3" and the bottom roll set at 0.2", the inlet of the pressure board was set at a height of 1 7/8 and the outlet at a height of 2 I/l6''.
8) The molded dough piece was then placed in a bread baking pan measuring 10 1/2~ X 4 5/81' (top inside) 9 I/2'' x 3 3/41' (bottom outside) and a depth of 3 I/2'' with the seam side of the dough piece down.
9) The panned dough pieces were then placed in a cabinet maintained at 110 degrees F dry bulb and 104 degrees F wet bulb for approx. one hour, until the dough had proofed l/411 above the top of the pan.
10) The fully proofed doughs were then baked in a Reed gas-fired reel type oven maintained at 400 degrees F for 23 minutes.
11) The baked loaves were depanned and allowed to cool on a wire rack for one hour prior to being sealed in poly bags.
12) After 18 hours the loaves were removed from the bags and measured for volume by rapeseed displace-ment using a National volume measuring instrument.
The average volume for the two duplicate loaves from each dough was recorded.
The average volume for the two duplicate loaves from each dough was recorded.
13) The loaves were then sliced and scoured according to a standard scouring system.
Experimental Desiqn:
Three doughs were mixed for each of the two flour types according following absorptions and mix times:
Conventional Fine Ultra-l'me Whole Wheat Whole Wheat Low absorption/low rnix (LL) 62%/1 1/2 rnin 60%/2 ~/z rnin Center point (CP) 64%/3 1/2 min 62%/4 '/z min High absorption/high mix (HH) 66%/S 1/2 min 64%/6 1/2 min The center point conditions were determined by previous experimentation to give the optimum dough development and dough handling properties for each flour.
Results:
Conventional fime whole wheat Ultra-fine whole wheat LL CP HH LL CP HH
Volume (cc) 26752600 260028502875 2925 Volume 7 6 6 9 9 10 Crumb Grain 7 S 3 10 9 6 Body 7 7 S 10 10 9 Tolerance 6 --- --- 9 --- ---Overall --- --- 9.5 --- ---6.75 The ultra-fine whole wheat flour produced bread with significantly better volume than the conventional fine whole wheat flour, while maintaining good crumb grain and body characteristics. The ultra-fine whole wheat flour also produced a dough which was more tolerant to mixing and absorption relative to the conventional fine whole wheat flour.
Breads produced according to the above procedure and formulation at optimum conditions were tested by a trained sensory panel in a descriptive sensory test. The panelists described the bread made with conventional fine whole wheat flour as having a gritty, firm texture, whereas the bread made with ultra-fine whole wheat flour was described as being 7 ~
smooth and soft and was considered to have a texture very similar to that of bread made from patent wheat flour.
Example 2: Reduced Calorie Whole Wheat Bread Using Ultra-fine Whole Wheat Flour Milled From Hard Red Spring Wheat The same flours utilized in Example 1 were evaluated by the following formulation and procedure:
Formulation:
Sponge Grams Whole Wheat Flour 406.0 Vital Wheat Gluten 84.0 Water 404.0 Bakers Compressed Yeast 21.0 Yeast Food (non-bromated type) 3.5 Sodium Stearoyl Lactylate 3.5 Dough strengthener (Elaso-70)* 5.3 Ascorbic Acid 0.084 Dough Whole Wheat Flour 210.0 Oat Fiber (Snowite*'CHUSA) 105.0 Water 264.0 Whey 21.0 Salt 15.8 Granulated Sugar 77.0 Molasses 7.0 Gum (Ticaloid*lite TIC Gums) 2.6 Procedure:
The procedure of Example 1 was used with the following exceptions:
1) Doughs were mixed on speed 1 for 1 minute and speed 2 for 3 minutes for the fine whole wheat flour and 4 minutes for the ultra-fine whole wheat flour;
2) Fermentation time was 2 hours;
3) Doughs were scaled at 552 grams;
4) Doughs were proofed to l/2~1 above the pan.
The bread made with the ultra-fine whole flour had a slice height of 4 I/2~1 ~ which is the size desired for commercial reduced calorie breads. The bread made with the conventional fine whole wheat flour * a trademark 2~974 _ had a slice height Of 3 7/81~ ~ which is unacceptable for many commercial reduced calorie breads. The bread made with the ultra-fine whole wheat flour had a close crumb grain and a good crumb body, whereas the bread made with the conventional fine whole wheat had a coarse, open crumb grain and a wet, weak body.
Example 3: 100% Whole Wheat Pizza Crust Using Ultra-fine Whole Wheat Flour Milled From Hard White Winter Wheat and Hard Red Spring Wheat Flour Properties of Hard White Winter Ultra-Fine Whole Wheat Flour:
Moisture 8.1 Ash 1.420 Protein 12.3 Total Dietary Fiber 9.2 Falling Number 699 Starch Damage 6.87 Granulation (microns) Over 150 0%
over 75 thru 150 9%
over 45 thru 75 27%
over 38 thru 45 6%
thru 38 58%
Farinograph Absorption 69.1%
Peak 4.5 Stability 4.8 The above ultra-fine whole wheat flour milled from hard white winter wheat and the ultra-fine whole wheat flour milled from hard red spring wheat of Example 1, along with the conventional fine whole wheat flour listed in Example 1, were evaluated for the production of a pizza crust by the formulation and procedure shown below.
~I41914 -Formulation: Grams:
Whole Wheat Flour 1000.0 Water 500.0 Instant Active Dry Yeast (Red Star)7.5 Soy Oil 40.0 Salt 17.5 Procedure:
1) The dough was mixed to three-quarters of full development on a Hobart A-120 mixer with a McDuffy bowl and a two prong beater (3 minutes on speed 1 and 2 minutes on speed 2). The water temperature was adjusted to give a finished dough temperature of 75 degrees F.
2) 340 gram dough pieces were scaled and rounded by hand and coated with a small amount of soy oil.
3) The rounded dough balls were placed on a metal tray with a paper liner and then retarded in a refrigerator for 24 hours.
4) The retarded doughs were removed from the refrigerator and allowed to sit at room tempera-ture until they reached 68-70 degrees F (approx. 2 hours).
5) The dough balls were then flattened by hand and then sheeted to a 12" diameter using an ACME
sheeter.
6) The dough was then placed on a 12" pizza pan and topped with sauce and cheese.
7) The topped crusts were then baked in a Reed Gas fired reel oven at 400 degrees F for 10 minutes.
Evaluation:
The pizza crusts produced with the ultra-fine whole wheat flours were judged to have textural characteristics and degree of rise similar to a pizza crust made with patent wheat flour. The pizza crust made with the conventional fine whole wheat flour was judged to be unacceptable due to a lack of rise 219191~
.
-(denseness), a poor color (too dark), a gritty texture,bitter flavor and aftertaste, and poor strength (ability to hold sauce and cheese). The color and flavor of the crust made with ultra-fine whole wheat flour from hard red spring wheat was slightly less bitter and lighter in color than the crust made from the conventional fine whole wheat flour. The crust made from the ultra-fine whole wheat flour from hard white winter wheat was much lighter in color and much less bitter in flavor compared to the crust made with the conventional hard red spring wheat fine whole wheat flour.
Example 4: 100~ Whole Wheat Heat Tortilla Using Ultra-Fine Whole Wheat Flour Milled From Hard White Winter Wheat And Hard Red Spring Wheat The same ultra-fine whole wheat flours evalu-ated in Examples 1 and 3 as well as the conventional fine whole wheat flour listed in Example 1 were evaluated on a pilot scale heat pressed tortilla line using a standard formulation for heat pressed wheat flour tortillas. The only adjustment necessary was an increase in water utilized for the whole wheat flours relative to the patent wheat flour normally utilized.
The tortillas produced with the ultra-fine whole wheat flours were judged to be similar in texture to tortillas produced with patent wheat flour. The tortillas produced with the hard red spring wheat ultra-fine whole wheat flour were slightly lighter in color and slightly less bitter in flavor as compared with the tortillas produced with the conventional fine whole wheat flour. The tortillas produced with the ultra-fine whole wheat flour milled from hard white winter wheat were much lighter in color and much less bitter in flavor than the tortillas made from the conventional fine whole wheat flour. The tortillas produced with the conventional fine whole wheat flour 2~41~7~
--were dark in color and had a gritty texture and a bitter flavor and aftertaste.
Example 5: 100% Whole Wheat Chocolate Chip Cookies With Ultra-Fine Whole Wheat Flour Milled From Soft White Winter Wheat The following ultra-fine whole wheat flour was evaluated in comparison with a patent soft white winter wheat flour in the following cookie formulation and procedure.
Flour Properties:
Moisture 10.0 Ash 1.397 Protein 8.4 Total Dietary Fiber 9.5 Falling Number 393 Starch Damage 5.9 Granulation (microns) Over 150 microns 0.4 over 75 thru 150 0.8 over 45 thru 75 18.4 over 38 thru 45 4.7 thru 38 75.7 Formulation: Grams:
Flour 250.0 All-Purpose Vegetable Shortening175.0 Granulated Sugar 75.0 Brown Sugar 100.0 High Fructose Corn Syrup (42%) 50.0 Eggs (Liquid whole) 50.0 Vanilla Extract 5.0 Baking Soda 1.3 Salt 1.3 Chocolate Chips 100.0 Procedure:
1) The shortening, granulated sugar, brown sugar, H.F.C.S. 42%, whole egg, and vanilla were creamed together in a Hobart n-150 mixer with a paddle attachment for two minutes on medium speed.
2) The flour, baking soda and salt were then added to the mixing bowl with the creamed ingredients from 2~ 41~4 -step 1 above and mixed on medium speed for 1 minute.
3) The chocolate chips were then blended into the cookie dough by mixing for 30 seconds on medium speed.
4) A small scoop was utilized to deposit approximately 30 grams of dough for each cookie onto a lightly greased cookie sheet.
5) The cookies were baked for 12 minutes at 375 degrees F.
Evaluation:
The cookies made with the ultra-fine whole wheat flour had an external appearance that was indistinguishable from that of the cookies made from the patent wheat flour. The spread and height characteristics of the cookies made the ultra-fine flour were similar to those of the cookies made with patent wheat flour. The internal crumb of the cookies made with the ultra-fine whole wheat flour were slightly darker than that of the cookies made patent wheat flour; however, with the exception of color the internal appearance and crumb structure were identical.
The flavor and texture of the cookies made with the ultra-fine whole wheat flour were very similar to those of cookies made with the patent wheat flour.
Example 6: 100% Whole Wheat Cake Muffins Using Ultra-fine Whole Wheat Flour Milled From Soft White Winter Wheat The ultra-fine whole wheat flour listed in Example 5 as well as a patent soft white winter wheat flour were evaluated in the following formulation and procedure.
2~41974 .
-Formulation:
Flour 172.0 Water 165.0 Granulated Sugar 90.0 All Purpose Vegetable Shortening 20.0 Oat Bran 10.0 Rice Bran 10.0 Dry Molasses 10.0 Nonfat Dry Milk 8.0 Instant Clear Jel Starch (National Starch) 5.0 Salt 2.5 Baking Soda 2.4 Sodium Aluminum Phosphate 1.75 Levair (Rhone-Plonce) 0.8 Natural Maple Flavor 1.6 Ground Cloves 0.3 Natural Butter Flavor 0.65 Procedure:
1) The dry ingredients were scaled and placed in a 5 quart mixing bowl.
2) The water was added and a batter was formed by mixing with a paddle attachment for 1 minute on low speed and 30 seconds on medium speed.
3) The batter was scaled into paper muffin cup liners at 60 grams per muffin and baked at 400 degrees F
for 15 minutes.
Evaluation:
The volume and general appearance of the muffins made with the ultra-fine whole wheat flour were similar to that of the muffins made with the patent wheat flour. The only significant difference in appearance of the muffins from the two flours was a slightly darker color for the muffins made with the ultra-fine whole wheat flour. In terms of flavor and texture there was no significant difference in the muffins made from the ultra-fine whole wheat flour and the muffins made from the patent wheat flour.
2 ~ 7 4 .
-Example 7: 100% Whole Wheat Pancake/Waffle Using Ultra-Fine Whole Wheat Flour Milled From Hard White 8pring Wheat The ultra-fine whole wheat flour described below was utilized to produce a pancake/waffle mix according to the following formulation. The mix was evaluated in pancakes and waffles along with a mix made with a conventional fine whole wheat flour milled from hard white spring wheat and a patent wheat flour milled from a hard red winter wheat flour.
Flour Properties:
Moisture 8.6 Ash 1.540 Protein 11.2 Total Dietary Fiber 9.7 Falling Number 485 Starch Damage 5.7 Granulation (microns) Over 150 0.0 Over 75 and Thru 150 11.5 Over 45 and Thru 75 17.9 over 38 and Thru 45 7.1 over 38 63.5 Formulation: % Total Mix:
Flour 75.2 Whey 8.0 All Purpose Vegetable Shortening 5.0 Baking Soda 1.15 Sodium Aluminum Phosphate o.g Monocalcium Phosphate (anhydrous) 0.25 Sugar 5 0 Salt 1.5 Dried Whole Eggs 3.0 Procedure:
1) 250 grams of premix was preweighed.
2) 250 grams of 68-72 degree F water was scaled into a 5 quart mixing bowl.
3) With the wire whip attached to the mixer, the mixer was set on low speed and the premix was added over a period of 1 minute. The bowl was then scraped and then mixed for 30 seconds on 2~1914 Medium speed, scraped, and then mixed for another 30 seconds on medium speed.
4) The batter was deposited on the waffle maker and baked for 2.5 minutes and removed.
Evaluation:
The waffles made with the ultra-fine whole wheat flour were found to have a texture and flavor similar to the waffles made with patent wheat flour.
The waffles made with the conventional fine whole wheat flour were judged to be gritty compared to the ultra-fine whole wheat flour waffles and the patent wheat flour waffle. In terms of appearance the ultra-fine whole wheat waffles were slightly darker than the patent wheat flour waffles, but did not have the visible bran specs seen in the waffles made with the conventional whole wheat flour.
~xample 8: 100% Whole Wheat Pretzels Using Ultra-fine Whole Wheat Flour Milled From Hard White Spring Wheat The ultra-fine whole wheat flour listed above in Example 5 was utilized to produce pretzels using a commercial formula on a commercial extrusion-type pretzel line. A soft red winter wheat patent flour was also evaluated for comparison. The ultra-fine flour produced a pretzel with good external appearance and symmetry but with a slightly darker color than the pretzels from the patent wheat flour. The texture of the pretzels made with whole wheat flour was judged to be slightly harder and crisper than the pretzels made with patent wheat flour. Overall, the pretzels made with ultra fine whole wheat flour were judged to be acceptable. Attempts to make pretzels with conventional fine whole wheat flour were not successful due to processing problems not experienced with the ultra-fine whole wheat flour.
L q74 -Example 9: 100% Whole Wheat Pasta Using Ultra-Fine Whole Wheat Flour Milled From Durum Wheat The ultra-fine whole wheat flour described below was evaluated in long goods pasta along with a patent durum flour and conventional whole wheat durum flour for comparison. A laboratory pasta press was used on a formulation consisting of flour and water.
The following water levels were utilized:
Patent durum flour 32%
Conventional whole wheat durum flour 39%
Ultra-fine whole wheat durum flour 39%
The extruded long goods were hung on a wooden pole in a drying cabinet which was programmed for gradual drying cycle over an 18 hour period.
Flour Properties:
Moisture 8.8 Ash 1.440 Protein 13.3 Total Dietary Fiber 9.12 Falling Number 490 Starch Damage 8.5 Granulation (microns) Over 150 1.1 Over 75 thru 150 25.5 Over 45 thru 75 44.3 Over 38 thru 45 18.8 thru 38 10.3 Evaluation:
The dried pastas were evaluated in a cooking test to determine the optimum cooking time. The pastas were then cooked to the optimum cooking time and the percentage cooking loss and percentage weight gain were determined. The appearance and eating characteristics of the pastas were also evaluated.
2~41974 ~ 26 --Cookin~ Time In MinutesCookin~ LossWei~ht Gain Patent durum flour 10 8.1 385 Durum whole wheat 5 11.5 310 Ultra-fine durum whole wheat 8 9.6 345 The appearance of the cooked pasta made with the ultra-fine whole wheat was slightly dark golden amber color whereas the cooked pasta made from the whole wheat durum flour was a very dark brown color with visible bran specs. The eating characteristics of the pasta made from ultra-fine whole wheat flour were judged to be very similar to the pasta made from the patent Durum flour. The texture of the pasta made from the whole wheat Durum flour was judged to be poor due to a gritty texture.
~xample 10: 100% Whole Wheat Pastry Using Ultra-Fine Whole Wheat Flour Nilled From 8Oft White Winter Wheat An ultra-fine whole wheat flour was milled as described above from soft white winter wheat and used to make a pie crust pastry. For comparison purposes a conventional fine whole wheat flour milled from soft white winter wheat was also used in the same formulation.
Formulation:
Flour 200 grams Salt 3 grams A/P shortening 70 grams Water 6 0 grams Procedure:
The shortening was cut into the flour with a shortening cutter until subdivided into pea size pieces. The water and salt were then added and a dough h~ ~974 -was formed by mixing in a Hobart N-50 Mixer for 30 seconds with a paddle at low speed. The dough was sheeted using a rolling pin and placed into an aluminum pie tin and formed into place by hand. The pie crusts were baked without filling for ten minutes at 375~ F.
Evaluation:
The pie crust made with ultra-fine whole wheat flour as described above had textural eating properties comparable to those of a crust made from patent flour. The crust made with the fine whole wheat flour had a gritty eating character and did not have the flakiness noted in the crust made with the patent flour and the ultra-fine whole wheat flour.
Example 11: 100% Whole Wheat Biscuit Using Ultra-Fine Whole Wheat Flour Nilled From Hard White Spring Wheat The following formulation and procedure used to evaluate ultra-fine whole wheat flour milled as described above from hard white spring wheat:
Formulation:
Flour 250.0 grams All-Purpose Shortening 32.0 grams Salt 9.0 grams Actif-8 6.3 grams Sodium Bicarbonate 6.0 grams Dried Buttermilk 3.1 grams Granulated Sugar 3.1 grams Water 180.0 grams Procedure:
Dry ingredients were pre-blended and then water was added and blended with a Hobart N-50 mixer on low speed until a dough formed. The dough was gently kneaded by hand on a floured surface, rolled out to a thickness of 1/2 inch, and then cut with a biscuit cutter and placed on a baking sheet. The biscuits were h ~ ~ 1 9 7 4 -baked in a gas-fired reel oven at 425~ F for 10 minutes.
Example 12: 100% Whole Wheat ~YpAn~ed Ring-Type Breakfast Cereal Using Ultra-Fine Whole Wheat Flour Milled From Hard White Spring Wheat The fine particle size of ultra-fine whole wheat flour indicates that a 100% whole wheat expanded ring type breakfast cereal having acceptable appearance and texture is producible. It is proposed that the following formula can be utilized:
Formulation:
Ultra-Fine Whole Wheat Flour 64.0%
Pregelatinized Wheat Starch 20.0%
Sugar 10.0%
Malt Syrup 4.2%
Salt 1.0%
Trisodium Phosphate 0.4%
Calcium Carbonate 0.4%
This formulation can be dry blended and then fed into a conditioning cylinder where water is added to form a dough which is introduced into a twin screw extruder chamber where shear and heat are applied. The product is extruded out a die and cut by a rotating blade. The extruded and cut rings are then dried on a band type dryer to a moisture content less than 10%.
Example 13: Product Nixes Using Ultra-Fine Whole Wheat Flour Product mixes for breads, cakes, cookies, pastries, snack foods, pancakes, pasta, biscuits, noodles, and tortillas can readily be made using the ultra-fine whole wheat flour of this invention. In general, the formulation for such product mixes will be similar to standard product mixes that use patent flour, adjusted as necessary to accommodate the h 1 4 ~ ~ 7 ~
increased fiber and germ of ultra-fine whole wheat flour.
Conclusion The foregoing examples should make it clear that the ultra-fine whole wheat flour of this invention provides important advantages in many applications. It is of course intended that the foregoing examples be regarded as illustrative rather than limiting. It is the following claims, including all equivalents, which are intended to define the scope of this invention.
Experimental Desiqn:
Three doughs were mixed for each of the two flour types according following absorptions and mix times:
Conventional Fine Ultra-l'me Whole Wheat Whole Wheat Low absorption/low rnix (LL) 62%/1 1/2 rnin 60%/2 ~/z rnin Center point (CP) 64%/3 1/2 min 62%/4 '/z min High absorption/high mix (HH) 66%/S 1/2 min 64%/6 1/2 min The center point conditions were determined by previous experimentation to give the optimum dough development and dough handling properties for each flour.
Results:
Conventional fime whole wheat Ultra-fine whole wheat LL CP HH LL CP HH
Volume (cc) 26752600 260028502875 2925 Volume 7 6 6 9 9 10 Crumb Grain 7 S 3 10 9 6 Body 7 7 S 10 10 9 Tolerance 6 --- --- 9 --- ---Overall --- --- 9.5 --- ---6.75 The ultra-fine whole wheat flour produced bread with significantly better volume than the conventional fine whole wheat flour, while maintaining good crumb grain and body characteristics. The ultra-fine whole wheat flour also produced a dough which was more tolerant to mixing and absorption relative to the conventional fine whole wheat flour.
Breads produced according to the above procedure and formulation at optimum conditions were tested by a trained sensory panel in a descriptive sensory test. The panelists described the bread made with conventional fine whole wheat flour as having a gritty, firm texture, whereas the bread made with ultra-fine whole wheat flour was described as being 7 ~
smooth and soft and was considered to have a texture very similar to that of bread made from patent wheat flour.
Example 2: Reduced Calorie Whole Wheat Bread Using Ultra-fine Whole Wheat Flour Milled From Hard Red Spring Wheat The same flours utilized in Example 1 were evaluated by the following formulation and procedure:
Formulation:
Sponge Grams Whole Wheat Flour 406.0 Vital Wheat Gluten 84.0 Water 404.0 Bakers Compressed Yeast 21.0 Yeast Food (non-bromated type) 3.5 Sodium Stearoyl Lactylate 3.5 Dough strengthener (Elaso-70)* 5.3 Ascorbic Acid 0.084 Dough Whole Wheat Flour 210.0 Oat Fiber (Snowite*'CHUSA) 105.0 Water 264.0 Whey 21.0 Salt 15.8 Granulated Sugar 77.0 Molasses 7.0 Gum (Ticaloid*lite TIC Gums) 2.6 Procedure:
The procedure of Example 1 was used with the following exceptions:
1) Doughs were mixed on speed 1 for 1 minute and speed 2 for 3 minutes for the fine whole wheat flour and 4 minutes for the ultra-fine whole wheat flour;
2) Fermentation time was 2 hours;
3) Doughs were scaled at 552 grams;
4) Doughs were proofed to l/2~1 above the pan.
The bread made with the ultra-fine whole flour had a slice height of 4 I/2~1 ~ which is the size desired for commercial reduced calorie breads. The bread made with the conventional fine whole wheat flour * a trademark 2~974 _ had a slice height Of 3 7/81~ ~ which is unacceptable for many commercial reduced calorie breads. The bread made with the ultra-fine whole wheat flour had a close crumb grain and a good crumb body, whereas the bread made with the conventional fine whole wheat had a coarse, open crumb grain and a wet, weak body.
Example 3: 100% Whole Wheat Pizza Crust Using Ultra-fine Whole Wheat Flour Milled From Hard White Winter Wheat and Hard Red Spring Wheat Flour Properties of Hard White Winter Ultra-Fine Whole Wheat Flour:
Moisture 8.1 Ash 1.420 Protein 12.3 Total Dietary Fiber 9.2 Falling Number 699 Starch Damage 6.87 Granulation (microns) Over 150 0%
over 75 thru 150 9%
over 45 thru 75 27%
over 38 thru 45 6%
thru 38 58%
Farinograph Absorption 69.1%
Peak 4.5 Stability 4.8 The above ultra-fine whole wheat flour milled from hard white winter wheat and the ultra-fine whole wheat flour milled from hard red spring wheat of Example 1, along with the conventional fine whole wheat flour listed in Example 1, were evaluated for the production of a pizza crust by the formulation and procedure shown below.
~I41914 -Formulation: Grams:
Whole Wheat Flour 1000.0 Water 500.0 Instant Active Dry Yeast (Red Star)7.5 Soy Oil 40.0 Salt 17.5 Procedure:
1) The dough was mixed to three-quarters of full development on a Hobart A-120 mixer with a McDuffy bowl and a two prong beater (3 minutes on speed 1 and 2 minutes on speed 2). The water temperature was adjusted to give a finished dough temperature of 75 degrees F.
2) 340 gram dough pieces were scaled and rounded by hand and coated with a small amount of soy oil.
3) The rounded dough balls were placed on a metal tray with a paper liner and then retarded in a refrigerator for 24 hours.
4) The retarded doughs were removed from the refrigerator and allowed to sit at room tempera-ture until they reached 68-70 degrees F (approx. 2 hours).
5) The dough balls were then flattened by hand and then sheeted to a 12" diameter using an ACME
sheeter.
6) The dough was then placed on a 12" pizza pan and topped with sauce and cheese.
7) The topped crusts were then baked in a Reed Gas fired reel oven at 400 degrees F for 10 minutes.
Evaluation:
The pizza crusts produced with the ultra-fine whole wheat flours were judged to have textural characteristics and degree of rise similar to a pizza crust made with patent wheat flour. The pizza crust made with the conventional fine whole wheat flour was judged to be unacceptable due to a lack of rise 219191~
.
-(denseness), a poor color (too dark), a gritty texture,bitter flavor and aftertaste, and poor strength (ability to hold sauce and cheese). The color and flavor of the crust made with ultra-fine whole wheat flour from hard red spring wheat was slightly less bitter and lighter in color than the crust made from the conventional fine whole wheat flour. The crust made from the ultra-fine whole wheat flour from hard white winter wheat was much lighter in color and much less bitter in flavor compared to the crust made with the conventional hard red spring wheat fine whole wheat flour.
Example 4: 100~ Whole Wheat Heat Tortilla Using Ultra-Fine Whole Wheat Flour Milled From Hard White Winter Wheat And Hard Red Spring Wheat The same ultra-fine whole wheat flours evalu-ated in Examples 1 and 3 as well as the conventional fine whole wheat flour listed in Example 1 were evaluated on a pilot scale heat pressed tortilla line using a standard formulation for heat pressed wheat flour tortillas. The only adjustment necessary was an increase in water utilized for the whole wheat flours relative to the patent wheat flour normally utilized.
The tortillas produced with the ultra-fine whole wheat flours were judged to be similar in texture to tortillas produced with patent wheat flour. The tortillas produced with the hard red spring wheat ultra-fine whole wheat flour were slightly lighter in color and slightly less bitter in flavor as compared with the tortillas produced with the conventional fine whole wheat flour. The tortillas produced with the ultra-fine whole wheat flour milled from hard white winter wheat were much lighter in color and much less bitter in flavor than the tortillas made from the conventional fine whole wheat flour. The tortillas produced with the conventional fine whole wheat flour 2~41~7~
--were dark in color and had a gritty texture and a bitter flavor and aftertaste.
Example 5: 100% Whole Wheat Chocolate Chip Cookies With Ultra-Fine Whole Wheat Flour Milled From Soft White Winter Wheat The following ultra-fine whole wheat flour was evaluated in comparison with a patent soft white winter wheat flour in the following cookie formulation and procedure.
Flour Properties:
Moisture 10.0 Ash 1.397 Protein 8.4 Total Dietary Fiber 9.5 Falling Number 393 Starch Damage 5.9 Granulation (microns) Over 150 microns 0.4 over 75 thru 150 0.8 over 45 thru 75 18.4 over 38 thru 45 4.7 thru 38 75.7 Formulation: Grams:
Flour 250.0 All-Purpose Vegetable Shortening175.0 Granulated Sugar 75.0 Brown Sugar 100.0 High Fructose Corn Syrup (42%) 50.0 Eggs (Liquid whole) 50.0 Vanilla Extract 5.0 Baking Soda 1.3 Salt 1.3 Chocolate Chips 100.0 Procedure:
1) The shortening, granulated sugar, brown sugar, H.F.C.S. 42%, whole egg, and vanilla were creamed together in a Hobart n-150 mixer with a paddle attachment for two minutes on medium speed.
2) The flour, baking soda and salt were then added to the mixing bowl with the creamed ingredients from 2~ 41~4 -step 1 above and mixed on medium speed for 1 minute.
3) The chocolate chips were then blended into the cookie dough by mixing for 30 seconds on medium speed.
4) A small scoop was utilized to deposit approximately 30 grams of dough for each cookie onto a lightly greased cookie sheet.
5) The cookies were baked for 12 minutes at 375 degrees F.
Evaluation:
The cookies made with the ultra-fine whole wheat flour had an external appearance that was indistinguishable from that of the cookies made from the patent wheat flour. The spread and height characteristics of the cookies made the ultra-fine flour were similar to those of the cookies made with patent wheat flour. The internal crumb of the cookies made with the ultra-fine whole wheat flour were slightly darker than that of the cookies made patent wheat flour; however, with the exception of color the internal appearance and crumb structure were identical.
The flavor and texture of the cookies made with the ultra-fine whole wheat flour were very similar to those of cookies made with the patent wheat flour.
Example 6: 100% Whole Wheat Cake Muffins Using Ultra-fine Whole Wheat Flour Milled From Soft White Winter Wheat The ultra-fine whole wheat flour listed in Example 5 as well as a patent soft white winter wheat flour were evaluated in the following formulation and procedure.
2~41974 .
-Formulation:
Flour 172.0 Water 165.0 Granulated Sugar 90.0 All Purpose Vegetable Shortening 20.0 Oat Bran 10.0 Rice Bran 10.0 Dry Molasses 10.0 Nonfat Dry Milk 8.0 Instant Clear Jel Starch (National Starch) 5.0 Salt 2.5 Baking Soda 2.4 Sodium Aluminum Phosphate 1.75 Levair (Rhone-Plonce) 0.8 Natural Maple Flavor 1.6 Ground Cloves 0.3 Natural Butter Flavor 0.65 Procedure:
1) The dry ingredients were scaled and placed in a 5 quart mixing bowl.
2) The water was added and a batter was formed by mixing with a paddle attachment for 1 minute on low speed and 30 seconds on medium speed.
3) The batter was scaled into paper muffin cup liners at 60 grams per muffin and baked at 400 degrees F
for 15 minutes.
Evaluation:
The volume and general appearance of the muffins made with the ultra-fine whole wheat flour were similar to that of the muffins made with the patent wheat flour. The only significant difference in appearance of the muffins from the two flours was a slightly darker color for the muffins made with the ultra-fine whole wheat flour. In terms of flavor and texture there was no significant difference in the muffins made from the ultra-fine whole wheat flour and the muffins made from the patent wheat flour.
2 ~ 7 4 .
-Example 7: 100% Whole Wheat Pancake/Waffle Using Ultra-Fine Whole Wheat Flour Milled From Hard White 8pring Wheat The ultra-fine whole wheat flour described below was utilized to produce a pancake/waffle mix according to the following formulation. The mix was evaluated in pancakes and waffles along with a mix made with a conventional fine whole wheat flour milled from hard white spring wheat and a patent wheat flour milled from a hard red winter wheat flour.
Flour Properties:
Moisture 8.6 Ash 1.540 Protein 11.2 Total Dietary Fiber 9.7 Falling Number 485 Starch Damage 5.7 Granulation (microns) Over 150 0.0 Over 75 and Thru 150 11.5 Over 45 and Thru 75 17.9 over 38 and Thru 45 7.1 over 38 63.5 Formulation: % Total Mix:
Flour 75.2 Whey 8.0 All Purpose Vegetable Shortening 5.0 Baking Soda 1.15 Sodium Aluminum Phosphate o.g Monocalcium Phosphate (anhydrous) 0.25 Sugar 5 0 Salt 1.5 Dried Whole Eggs 3.0 Procedure:
1) 250 grams of premix was preweighed.
2) 250 grams of 68-72 degree F water was scaled into a 5 quart mixing bowl.
3) With the wire whip attached to the mixer, the mixer was set on low speed and the premix was added over a period of 1 minute. The bowl was then scraped and then mixed for 30 seconds on 2~1914 Medium speed, scraped, and then mixed for another 30 seconds on medium speed.
4) The batter was deposited on the waffle maker and baked for 2.5 minutes and removed.
Evaluation:
The waffles made with the ultra-fine whole wheat flour were found to have a texture and flavor similar to the waffles made with patent wheat flour.
The waffles made with the conventional fine whole wheat flour were judged to be gritty compared to the ultra-fine whole wheat flour waffles and the patent wheat flour waffle. In terms of appearance the ultra-fine whole wheat waffles were slightly darker than the patent wheat flour waffles, but did not have the visible bran specs seen in the waffles made with the conventional whole wheat flour.
~xample 8: 100% Whole Wheat Pretzels Using Ultra-fine Whole Wheat Flour Milled From Hard White Spring Wheat The ultra-fine whole wheat flour listed above in Example 5 was utilized to produce pretzels using a commercial formula on a commercial extrusion-type pretzel line. A soft red winter wheat patent flour was also evaluated for comparison. The ultra-fine flour produced a pretzel with good external appearance and symmetry but with a slightly darker color than the pretzels from the patent wheat flour. The texture of the pretzels made with whole wheat flour was judged to be slightly harder and crisper than the pretzels made with patent wheat flour. Overall, the pretzels made with ultra fine whole wheat flour were judged to be acceptable. Attempts to make pretzels with conventional fine whole wheat flour were not successful due to processing problems not experienced with the ultra-fine whole wheat flour.
L q74 -Example 9: 100% Whole Wheat Pasta Using Ultra-Fine Whole Wheat Flour Milled From Durum Wheat The ultra-fine whole wheat flour described below was evaluated in long goods pasta along with a patent durum flour and conventional whole wheat durum flour for comparison. A laboratory pasta press was used on a formulation consisting of flour and water.
The following water levels were utilized:
Patent durum flour 32%
Conventional whole wheat durum flour 39%
Ultra-fine whole wheat durum flour 39%
The extruded long goods were hung on a wooden pole in a drying cabinet which was programmed for gradual drying cycle over an 18 hour period.
Flour Properties:
Moisture 8.8 Ash 1.440 Protein 13.3 Total Dietary Fiber 9.12 Falling Number 490 Starch Damage 8.5 Granulation (microns) Over 150 1.1 Over 75 thru 150 25.5 Over 45 thru 75 44.3 Over 38 thru 45 18.8 thru 38 10.3 Evaluation:
The dried pastas were evaluated in a cooking test to determine the optimum cooking time. The pastas were then cooked to the optimum cooking time and the percentage cooking loss and percentage weight gain were determined. The appearance and eating characteristics of the pastas were also evaluated.
2~41974 ~ 26 --Cookin~ Time In MinutesCookin~ LossWei~ht Gain Patent durum flour 10 8.1 385 Durum whole wheat 5 11.5 310 Ultra-fine durum whole wheat 8 9.6 345 The appearance of the cooked pasta made with the ultra-fine whole wheat was slightly dark golden amber color whereas the cooked pasta made from the whole wheat durum flour was a very dark brown color with visible bran specs. The eating characteristics of the pasta made from ultra-fine whole wheat flour were judged to be very similar to the pasta made from the patent Durum flour. The texture of the pasta made from the whole wheat Durum flour was judged to be poor due to a gritty texture.
~xample 10: 100% Whole Wheat Pastry Using Ultra-Fine Whole Wheat Flour Nilled From 8Oft White Winter Wheat An ultra-fine whole wheat flour was milled as described above from soft white winter wheat and used to make a pie crust pastry. For comparison purposes a conventional fine whole wheat flour milled from soft white winter wheat was also used in the same formulation.
Formulation:
Flour 200 grams Salt 3 grams A/P shortening 70 grams Water 6 0 grams Procedure:
The shortening was cut into the flour with a shortening cutter until subdivided into pea size pieces. The water and salt were then added and a dough h~ ~974 -was formed by mixing in a Hobart N-50 Mixer for 30 seconds with a paddle at low speed. The dough was sheeted using a rolling pin and placed into an aluminum pie tin and formed into place by hand. The pie crusts were baked without filling for ten minutes at 375~ F.
Evaluation:
The pie crust made with ultra-fine whole wheat flour as described above had textural eating properties comparable to those of a crust made from patent flour. The crust made with the fine whole wheat flour had a gritty eating character and did not have the flakiness noted in the crust made with the patent flour and the ultra-fine whole wheat flour.
Example 11: 100% Whole Wheat Biscuit Using Ultra-Fine Whole Wheat Flour Nilled From Hard White Spring Wheat The following formulation and procedure used to evaluate ultra-fine whole wheat flour milled as described above from hard white spring wheat:
Formulation:
Flour 250.0 grams All-Purpose Shortening 32.0 grams Salt 9.0 grams Actif-8 6.3 grams Sodium Bicarbonate 6.0 grams Dried Buttermilk 3.1 grams Granulated Sugar 3.1 grams Water 180.0 grams Procedure:
Dry ingredients were pre-blended and then water was added and blended with a Hobart N-50 mixer on low speed until a dough formed. The dough was gently kneaded by hand on a floured surface, rolled out to a thickness of 1/2 inch, and then cut with a biscuit cutter and placed on a baking sheet. The biscuits were h ~ ~ 1 9 7 4 -baked in a gas-fired reel oven at 425~ F for 10 minutes.
Example 12: 100% Whole Wheat ~YpAn~ed Ring-Type Breakfast Cereal Using Ultra-Fine Whole Wheat Flour Milled From Hard White Spring Wheat The fine particle size of ultra-fine whole wheat flour indicates that a 100% whole wheat expanded ring type breakfast cereal having acceptable appearance and texture is producible. It is proposed that the following formula can be utilized:
Formulation:
Ultra-Fine Whole Wheat Flour 64.0%
Pregelatinized Wheat Starch 20.0%
Sugar 10.0%
Malt Syrup 4.2%
Salt 1.0%
Trisodium Phosphate 0.4%
Calcium Carbonate 0.4%
This formulation can be dry blended and then fed into a conditioning cylinder where water is added to form a dough which is introduced into a twin screw extruder chamber where shear and heat are applied. The product is extruded out a die and cut by a rotating blade. The extruded and cut rings are then dried on a band type dryer to a moisture content less than 10%.
Example 13: Product Nixes Using Ultra-Fine Whole Wheat Flour Product mixes for breads, cakes, cookies, pastries, snack foods, pancakes, pasta, biscuits, noodles, and tortillas can readily be made using the ultra-fine whole wheat flour of this invention. In general, the formulation for such product mixes will be similar to standard product mixes that use patent flour, adjusted as necessary to accommodate the h 1 4 ~ ~ 7 ~
increased fiber and germ of ultra-fine whole wheat flour.
Conclusion The foregoing examples should make it clear that the ultra-fine whole wheat flour of this invention provides important advantages in many applications. It is of course intended that the foregoing examples be regarded as illustrative rather than limiting. It is the following claims, including all equivalents, which are intended to define the scope of this invention.
Claims (20)
1. An ultra-fine whole wheat flour having a granulation profile characterized in that at least 98 wt% of the flour has a particle size of 150 microns or less and wherein starch damage is at a level not greater than about 10%.
2. An ultra-fine whole wheat flour having a granulation profile as follows:
over 150 micron 0-2 wt%;
over 75 micron 0-30 Wt%;
over 38 micron 10-65 wt%;
through 38 micron 10-80 wt%.
over 150 micron 0-2 wt%;
over 75 micron 0-30 Wt%;
over 38 micron 10-65 wt%;
through 38 micron 10-80 wt%.
3. The flour of claim 2 characterized by a level of starch damage of no greater than about 10%.
4. The flour of claim 1 or 2 or 3 wherein the flour is milled from a wheat selected from the group consisting of hard red winter wheat, hard white winter wheat, hard red spring wheat, hard white spring wheat, soft red winter wheat, soft white winter wheat, durum wheat, and mixtures thereof.
5. A bread made with the flour of claim 1 or 2 or 3.
6. A cake made with the flour of claim 1 or 2 or 3.
7. A cookie made with the flour of claim 1 or 2 or 3.
8. An extruded snack food made with the flour of claim 1 or 2 or 3.
9. A pancake made with the flour of claim 1 or 2 or 3.
10. A waffle made with the flour of claim 1 or 2 or 3.
11. A pasta made with the flour of claim 1 or 2 or 3.
12. A pastry made with the flour of claim 1 or 2 or 3.
13. A tortilla made with the flour of claim 1 or 2 or 3.
14. A biscuit made with the flour of claim 1 or 2 or 3.
15. An extruded cereal made with the flour of claim 1 or 2 or 3.
16. A product mix made with the flour of claim 1 or 2 or 3 to remove the majority of the kernel brush.
17. A method for making an ultra-fine whole wheat flour comprising the following steps:
a) scouring a quantity of wheat to remove at least the majority of the kernel brush of the wheat to form a cleaned wheat;
b) milling the cleaned wheat in at least one air attrition mill to form a milled product having a level of starch damage no greater than about 10%;
c) screening the milled product and recycling larger particles of the milled product in the at least one air attrition mill to form an ultra-fine whole wheat flour having a granulation profile characterized in that at least 98 wt% of the flour has a particle size of 150 microns or less.
a) scouring a quantity of wheat to remove at least the majority of the kernel brush of the wheat to form a cleaned wheat;
b) milling the cleaned wheat in at least one air attrition mill to form a milled product having a level of starch damage no greater than about 10%;
c) screening the milled product and recycling larger particles of the milled product in the at least one air attrition mill to form an ultra-fine whole wheat flour having a granulation profile characterized in that at least 98 wt% of the flour has a particle size of 150 microns or less.
18. The method of claim 17 wherein the milling step, the screening step and the processing step produce a granulation profile as follows for the whole wheat flour:
over 150 micron 0 - 2 wt%;
over 75 micron 0 - 30 wt%;
over 38 micron 10 - 65 wt%
through 38 micron 10 - 80 wt%.
over 150 micron 0 - 2 wt%;
over 75 micron 0 - 30 wt%;
over 38 micron 10 - 65 wt%
through 38 micron 10 - 80 wt%.
19. The method of claim 17 wherein step (b) forms a milled product having a level of starch damage no greater than about 8%.
20. The method of claim 17 wherein step (b) forms a milled product having a level of starch damage no greater than about 6%.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US19467294A | 1994-02-14 | 1994-02-14 | |
| US08/194,672 | 1994-02-14 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2141974A1 CA2141974A1 (en) | 1995-08-15 |
| CA2141974C true CA2141974C (en) | 1998-06-09 |
Family
ID=22718474
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002141974A Expired - Fee Related CA2141974C (en) | 1994-02-14 | 1995-02-07 | Ultra-fine whole wheat flours and food products made therefrom |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2141974C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007514443A (en) * | 2003-12-17 | 2007-06-07 | コナグラ フーズ インコーポレイテッド | Process for producing ultra-fine processed whole wheat flour and its products |
| EP2127525A1 (en) * | 2008-05-26 | 2009-12-02 | Organización Altex S.C. | Process for the production of refined whole-wheat flour with low coloration |
| US8133527B2 (en) | 2006-06-16 | 2012-03-13 | Kraft Foods Global Brands Llc | Production of stabilized whole grain wheat flour and products thereof |
| JP2012085663A (en) * | 2003-12-17 | 2012-05-10 | Conagra Foods Food Ingredients Co Inc | Process for milling continuous particle grain, coarse grain and whole grain wheat flour |
| CN107836487A (en) * | 2011-06-20 | 2018-03-27 | 大众饼干公司 | Breakfast biscuits with the glucose that can slowly utilize |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8017172B2 (en) | 2005-08-25 | 2011-09-13 | Conagra Foods Food Ingredients Company, Inc. | Whole grain flour and products including same |
| US8057833B2 (en) | 2004-08-27 | 2011-11-15 | General Mills, Inc. | Whole grain products made with whole grain durum wheat |
| US20060246198A1 (en) * | 2004-08-27 | 2006-11-02 | Mingus J D | Whole grain products made with whole grain durum wheat |
| US20070269579A1 (en) | 2006-05-17 | 2007-11-22 | Mingus J D | Recombined whole grain having visually indistinguishable particulate matter and related baked products |
| FR2941845B1 (en) * | 2009-02-11 | 2019-07-12 | Generale Biscuit | COOKED PASTE COMPRISING A SPECIFIC FLOUR |
| EP2241193A1 (en) * | 2009-04-17 | 2010-10-20 | Nestec S.A. | Wholegrain instant pasta |
| TW201526800A (en) * | 2013-11-25 | 2015-07-16 | Intercontinental Great Brands Llc | Popped snack |
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1995
- 1995-02-07 CA CA002141974A patent/CA2141974C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007514443A (en) * | 2003-12-17 | 2007-06-07 | コナグラ フーズ インコーポレイテッド | Process for producing ultra-fine processed whole wheat flour and its products |
| JP2012085663A (en) * | 2003-12-17 | 2012-05-10 | Conagra Foods Food Ingredients Co Inc | Process for milling continuous particle grain, coarse grain and whole grain wheat flour |
| JP2015077148A (en) * | 2003-12-17 | 2015-04-23 | コナグラ フーズ フード イングリーディエンツ カンパニー インコーポレイテッド | Continuous-grain flour milling process and coarse-grain and whole-grain wheat flour |
| US8133527B2 (en) | 2006-06-16 | 2012-03-13 | Kraft Foods Global Brands Llc | Production of stabilized whole grain wheat flour and products thereof |
| US8173193B2 (en) | 2006-06-16 | 2012-05-08 | Kraft Foods Global Brands Llc | Production of stabilized whole grain flour and products thereof |
| US8455037B2 (en) | 2006-06-16 | 2013-06-04 | Kraft Food Global Brands Llc | Production of stabilized whole grain flour and products thereof |
| US8455036B2 (en) | 2006-06-16 | 2013-06-04 | Kraft Foods Global Brands Llc | Production of stabilized whole grain wheat flour and products thereof |
| EP2127525A1 (en) * | 2008-05-26 | 2009-12-02 | Organización Altex S.C. | Process for the production of refined whole-wheat flour with low coloration |
| CN107836487A (en) * | 2011-06-20 | 2018-03-27 | 大众饼干公司 | Breakfast biscuits with the glucose that can slowly utilize |
Also Published As
| Publication number | Publication date |
|---|---|
| CA2141974A1 (en) | 1995-08-15 |
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