http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11206839-B2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4e994b60e2519712f94ac504158d1afe |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B02C9-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B02C23-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-198 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-197 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B02C23-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D6-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B02C9-04 |
| filingDate | 2018-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d7e3239eb384fd035cc64e1473cfd0a3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3cd30e0168106ea5a7c9550d6c1cb425 |
| publicationDate | 2021-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-11206839-B2 |
| titleOfInvention | Stabilized whole grain flour and flour products |
| abstract | Embodiments herein relate to stabilized, whole-grain flour, food products including such stabilized, whole-grain flour, and methods of making stabilized, whole-grain flour and food products including the same. In an embodiment, a method of making a stable, whole grain flour is included. Whole grain wheat flour made using this method has shown exceptional biscuit and cracker making functionality producing high quality end products. The method can include tempering whole grain wheat and heating the tempered whole grain wheat at a temperature of about 120 degrees Celsius to about 160 degrees Celsius for about 5 to 20 minutes. The method can further include milling the whole grain to form a bran and germ fraction and a break flour fraction, fine milling the bran and germ fraction, and recombining the fine milled bran and germ fraction with the break flour fraction to produce a straight run flour. Other embodiments are also included herein. |
| priorityDate | 2017-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 174.