GB436765A - Processes for treating and stabilizing wheat germ - Google Patents

Processes for treating and stabilizing wheat germ

Info

Publication number
GB436765A
GB436765A GB31845/34A GB3184534A GB436765A GB 436765 A GB436765 A GB 436765A GB 31845/34 A GB31845/34 A GB 31845/34A GB 3184534 A GB3184534 A GB 3184534A GB 436765 A GB436765 A GB 436765A
Authority
GB
United Kingdom
Prior art keywords
flour
wheat germ
nitrogen
carbon dioxide
grinding
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB31845/34A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CEROBREX Ltd
Original Assignee
CEROBREX Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by CEROBREX Ltd filed Critical CEROBREX Ltd
Publication of GB436765A publication Critical patent/GB436765A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/152—Cereal germ products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

Wheat germ is treated to stabilize it against rancidity and to improve its keeping qualities by grinding it to about the fineness of flour, mixing with it prior or subsequent to or during the grinding common salt to absorb moisture and inhibit too rapid a diastatic action of yeast in baking, and then adding an inert non-fatty filler such as potato flour, rice flour, rice polishings or corn flour. The salt added may be 5-8 per cent by weight of the wheat germ and the potato flour 15-20 per cent. The product is dried before or after addition of the filler by heating without free access of air or in a current of carbon dioxide, nitrogen or other inert gas, e.g. by heating to 200-225 DEG F., preferably 212 DEG F., for 20 minutes in a closed oven. The product may finally, preferably while still warm, be enclosed in containers which are airtight or proof against free air circulation and which may be filled with carbon dioxide, nitrogen or other inert gas. The Specification as open to inspection under Sect. 91 comprises also the use in place of common salt of other substances having the required characteristics. This subject-matter does not appear in the Specification as accepted.
GB31845/34A 1933-11-13 1934-11-06 Processes for treating and stabilizing wheat germ Expired GB436765A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CA436765X 1933-11-13

Publications (1)

Publication Number Publication Date
GB436765A true GB436765A (en) 1935-10-17

Family

ID=4171571

Family Applications (1)

Application Number Title Priority Date Filing Date
GB31845/34A Expired GB436765A (en) 1933-11-13 1934-11-06 Processes for treating and stabilizing wheat germ

Country Status (1)

Country Link
GB (1) GB436765A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3644611A1 (en) * 1986-12-29 1988-07-07 Seker Yuksel Process for producing a food from cereals and foods produced by the process
WO2008116240A1 (en) * 2007-03-27 2008-10-02 Michael Franz Reinisch Preservation of buds
US10264804B2 (en) 2010-10-19 2019-04-23 Intercontinental Great Brands Llc Heat-stable filling with cereal-derived ingredients

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3644611A1 (en) * 1986-12-29 1988-07-07 Seker Yuksel Process for producing a food from cereals and foods produced by the process
WO2008116240A1 (en) * 2007-03-27 2008-10-02 Michael Franz Reinisch Preservation of buds
US10264804B2 (en) 2010-10-19 2019-04-23 Intercontinental Great Brands Llc Heat-stable filling with cereal-derived ingredients

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