| abstract |
A PROCESS FOR HYDROMILLING WHEAT IS PROVIDED BY GRINDING THE WHEAT KERNELS OR BERRIES IN AN AQUEOUS MEDIUM CONTAINING 3.5 TO ABOUT 15 PARTS BY WEIGHT WATER PER PART BY WEIGHT WHEAT AT A TEMPERATURE NOT EXCEEDING 104*F. TO REDUCE ALL OF THE COMPONENTS, EXCEPT THE WHEAT BRAN, TO A PARTICLE SIZE OF LESS THAN 200 MICRONS; SEPARATING THE BRAN FROM THE AQUEOUS HYDROMILLED WHEAT PRODUCT CONTAINING THE ENDOSPERM AND GERM COMPONENTS; AND REMOVING A PORTION OF THE WATER FROM THE HYDROMILLED WHEAT PRODUCT. THROUGHOUT THIS PROCESS, SUBSTANTIALLY ALL OF THE STARCH GRANULES ARE MAINTAINED IN THE INTACT, UNGELATINIZED FORM AND SUBSTANTIALLY ALL OF THE PROTEIN IS MAINTAINED IN AN UNDENATURED FORM, THREREBY PROVIDING A HYDROMILLED WHEAT PRODUCT HAVING EXCELLENT DOUGHING AND BAKING PROPERTIES. |