Patent
Method for grains preparation to milling
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TLDR
In this article, an auxiliary technological agent in an amount of 0.001÷0.05% of the grain dry substances weight was used during the first and/or the second stage of the milling process.Abstract:
FIELD: food industry.SUBSTANCE: method envisages grains washing, one- or two-stage moistening and conditioning; during grains moistening and conditioning at the first and/or the second stage one uses an auxiliary technological agent in an amount of 0.001÷0.05% of the grain dry substances weight; the agent consists of enzyme preparations of hydrolase class (cellulase (KF 3.2.1.4 and KF 3.2.1.91 and/or KF 3.2.1.74) and xylanase (KF 3.2.1.8 and/or KF 3.2.1.55)) and food additives i.e. calcium peroxide (E930) and sodium propionate (E281) and/or calcium propionate (E282) and/or potassium propionate (E283) and/or sodium acetate (E262) and/or calcium acetate (E263), and/or potassium acetate (E261), the temperature of water supplied for hydrothermal treatment being 10÷50°C.EFFECT: prime grade flour yield increase with simultaneous increase of the total flour yield during graded milling and flour biological value increase.2 cl, 2 dwg, 1 tblread more
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Patent
Wheat quality improving modifier and application thereof
Wang Mengjiang,Shi Guanhua +1 more
TL;DR: In this article, a wheat quality improving modifier is proposed for wheat wetting, wheat flour milling, increasing of the flour extraction rate, reduction of bran scraps generated in the wheat milling process and/or inhibition of microorganism growth and reproduction.
Patent
Composition for treatment of grain, pulse and cereal crop grains before processing
TL;DR: In this paper, the authors proposed an approach to increase the output and quality of the processed and milled product by using an enzymatic treatment before processing to food products (grits, semolina, flakes, flour etc.).