U.S. patent application number 11/749194 was filed with the patent office on 2007-11-22 for recombined whole grain having visually indistinguishable particulate matter and related baked products.
Invention is credited to Steven J. Cox, J. David Mingus, Dennis L. Schlueter, Robert T. Westercamp, Sarah Woodling.
Application Number | 20070269579 11/749194 |
Document ID | / |
Family ID | 38712280 |
Filed Date | 2007-11-22 |
United States Patent
Application |
20070269579 |
Kind Code |
A1 |
Mingus; J. David ; et
al. |
November 22, 2007 |
RECOMBINED WHOLE GRAIN HAVING VISUALLY INDISTINGUISHABLE
PARTICULATE MATTER AND RELATED BAKED PRODUCTS
Abstract
A recombined whole grain flour for use in preparing whole grain
products such that whole grain particulates provide minimal visual
impact to the whole grain product. By selectively controlling the
particle size of the milled bran and germ constituents used in the
recombined whole grain flour, the visual and color impact
associated with bran and germ particulates can be substantially
eliminated from the whole grain product. In particular, whole grain
products such as whole grain breads, dough products, mixes and
biscuits can be made with recombined whole grain flour. Whole grain
products made with recombined whole grain flour are advantageous in
that they incorporate the health advantages associated with whole
grains while eliminating the characteristic, visual color
differences noticeable within a whole grain crumb due to visually
identifiable bran and germ particulates found in traditional whole
grain products.
Inventors: |
Mingus; J. David; (New Hope,
MN) ; Westercamp; Robert T.; (Cedar Rapids, IA)
; Cox; Steven J.; (Long Lake, MN) ; Schlueter;
Dennis L.; (St. Paul, MN) ; Woodling; Sarah;
(Golden Valley, MN) |
Correspondence
Address: |
GENERAL MILLS, INC.
P.O. BOX 1113
MINNEAPOLIS
MN
55440
US
|
Family ID: |
38712280 |
Appl. No.: |
11/749194 |
Filed: |
May 16, 2007 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
60800951 |
May 17, 2006 |
|
|
|
Current U.S.
Class: |
426/622 |
Current CPC
Class: |
A21D 13/04 20130101;
A21D 13/02 20130101; A21D 13/40 20170101; A21D 6/00 20130101 |
Class at
Publication: |
426/622 |
International
Class: |
A21D 2/00 20060101
A21D002/00 |
Claims
1. A method for making a visually appealing whole grain product
comprising: providing recombined whole grain flour having
individually milled portions of endosperm, bran and germ, the bran
having a bran particle size from about 0.006 inches to about 0.017
inches; and mixing said recombined whole grain flour with at least
one wet ingredient to form a recombined whole grain dough mixture;
and baking said whole grain dough mixture wherein the bran is
visually indistinguishable by an unassisted eye.
2. The method of claim 1, wherein the bran particle size is from
about 0.007 inches to about 0.015 inches.
3. The method of claim 1, wherein the germ is milled to a germ
particle size from about 0.006 inches to about 0.017 inches.
4. The method of claim 3, wherein the germ particle size is from
about 0.007 inches to about 0.015 inches.
5. The method of claim 1, further comprising: fortifying the
recombined whole grain flour through the addition of one or more of
bran and germ such that the amount of bran or germ exceeds an
amount found in a grain kernel.
6. A method for preparing a flour composition comprising:
separating a grain kernel having an endosperm portion; a bran
portion and a germ portion of a grain kernel; milling the bran
portion to have a bran particle size from about 0.006 inches to
about 0.017 inches; and recombining the endosperm portion, the bran
portion and the germ portion to form the recombined whole grain
flour, wherein the bran portion and the germ portion are visually
indistinguishable to an unassisted eye from the endosperm
portion.
7. The method of claim 6, wherein the bran particle size is from
about 0.007 inches to about 0.015 inches.
8. The method of claim 6, further comprising: milling the germ
portion to have a germ particle size from about 0.006 inches to
about 0.017 inches.
9. The method of claim 8, wherein the germ particle size is from
about 0.007 inches to about 0.015 inches.
10. The method of claim 6, wherein recombining the endosperm
portion, bran portion and germ portion comprises recombining one or
more of the bran portion or germ portion in an amount exceeding an
original weight percent of the bran portion or germ portion present
in the grain kernel to form a fortified whole grain flour.
11. The method of claim 6, wherein the grain kernel comprises a
grain selected from the group consisting of: wheat, amaranth,
barley, buckwheat, corn, millet, oats, quinoa, rice, rye, sorghum,
teff, triticale and wild rice.
12. A whole grain flour having visually indistinguishable
particulate matter comprising: a bran portion, a germ portion and
an endosperm portion, the bran portion milled to have a bran
particle size from about 0.006 inches to about 0.017 inches such
that the bran portion is visually indistinguishable from the germ
portion and the endosperm portion when viewed by an unassisted
eye.
13. The whole grain flour of claim 12, wherein the bran particle
size is from about 0.007 inches to about 0.015 inches.
14. The whole grain flour of claim 12, wherein the germ portion is
milled to have a germ particle size from about 0.006 inches to
about 0.017 inches.
15. The whole grain flour of claim 14, wherein the germ particle
size is from about 0.007 inches to about 0.015 inches.
16. The whole grain flour of claim 12, wherein a source grain
kernel for the bran portion, germ portion and endosperm portion is
selected from a grain consisting of: wheat, amaranth, barley,
buckwheat, corn, millet, oats, quinoa, rice, rye, sorghum, teff,
triticale and wild rice.
17. The whole grain flour of claim 12, wherein one or more of the
bran portion and germ portion comprises greater than an original
weight percent of a milled grain kernel so as to constitute a
fortified whole grain flour.
Description
PRIORITY CLAIM
[0001] The present application claims priority to U.S. Provisional
Application Ser. No. 60/800,951 filed May 17, 2006 and entitled,
"RECOMBINED WHOLE GRAIN WHEAT HAVING VISUALLY INDISTINGUISHABLE
PARTICULATE MATTER AND RELATED BAKED PRODUCTS", which is herein
incorporated by reference to the extent not inconsistent with the
present disclosure.
FIELD OF THE INVENTION
[0002] The invention relates generally to baking products with
whole grains. The invention relates more particularly to whole
grain products made with recombined whole grain flour.
BACKGROUND OF THE INVENTION
[0003] For centuries, grains have been grown and harvested as one
of the most basic food staples. Grains including corn, wheat,
durum, rye, oats and others are traditionally ground into flour for
use as the main building block for making a variety of baked goods,
including breads, pastas, tortillas and dessert items.
[0004] Regardless of the grain type, the individual grain kernels
comprise a fibrous exterior shell referred to as bran, an interior
starch portion called the endosperm, and a nutrient-rich core
called the germ. During milling of the grain kernels, processes can
be used to separate and remove the bran and germ from the endosperm
resulting in a refined grain that is almost pure starch. While
refined grains have advantages such as appearance and consistency,
health studies have suggested that diets high in starches, like
those from refined grains, play a role in certain unhealthy
conditions, such as, obesity, heart disease and diabetes among
others. Conversely, many of these same studies have indicated that
the use of whole grains or grains that contain the entire kernel,
including the bran, endosperm and germ, promote certain health
advantages.
[0005] One reason suggested for the health advantages associated
with whole grains is that the bran and gem are both nutrient-rich
portions of the grain kernel and include concentrated portions of
essential vitamins and nutrients. Further, the fibrous make-up of
bran provides an excellent source of dietary fiber. Studies have
shown that diets rich in whole grains can reduce the risk of heart
disease, diabetes and certain cancers. Furthermore, other studies
have suggested that individuals who consume whole grains tend to
eat less, and as a consequence, may weigh less or lose weight.
[0006] While the use of whole grains in baking provides numerous
health benefits, the use of whole grains can lead to a significant
difference in appearance compared to traditional white breads made
with refined wheat. In particular, the use of whole grains in
baking products can result in visual particulate matter that is
visible and distinguishable in the final baked product due to color
and size differences between the bran, endosperm and germ. To the
consumer, the presence of visual particulate matter and color
differences may be less preferred than, for example, refined,
white-style bread, which tends to have very uniform color and
generally no visible particulates.
[0007] Due to the specific health benefits associated with bran
consumption, it may be desired to provide a bran fortified whole
grain for use in preparing whole grain products. However, bran
generally makes up the majority of the visual particulate matter in
whole grains, such that, a bran fortified whole grain can have
significantly larger amounts of visible particulate matter making
the bran fortified whole grain visually less preferred than a
non-fortified whole grain.
SUMMARY OF THE INVENTION
[0008] The invention addresses the aforementioned needs of
providing a whole grain product comprising recombined whole grain
constituents that are recombined so as to provide minimal visual
impact to the whole grain product. By selectively controlling the
particle size of the milled bran and germ constituents used in the
recombined whole grain, the visual impact associated with bran and
germ particulates can be substantially eliminated from the
recombined whole grain. In particular, presently contemplated
embodiments can comprise a whole grain product, such as, whole
grain breads, dough products, mixes and biscuits made with
recombined whole grain flour. Representative embodiments of
recombined whole grain products contemplated by the present
disclosure are advantageous in that they incorporate the health
advantages associated with whole grains while eliminating the
characteristic, visual color differences noticeable within the
crumb due to particulates, such as, bran and germ particulates
found in traditional whole grain products.
[0009] Within the scope of the disclosure, recombining whole grain
constituents that have been milled to desired particle sizes, have
been found to produce a whole grain flour wherein particulate
matter, such as, for example, bran particulates and germ
particulates, have little to no visual impact on the overall
appearance of the recombined whole grain flour. When milled bran
and germ particulate matter is present in a size range of about
0.006 inches to about 0.017 inches, the milled bran and germ
particulate matter has been found to have minimum particulate
visibility against the majority endosperm background of a baked
good. In an alternative embodiment, the bran and/or germ
particulate matter can be present in a size range from about 0.007
inches to about 0.015 inches. Particulate matter can comprise bran
particulate matter and/or germ particulate matter.
[0010] In one aspect, the disclosure is directed to representative
embodiments of whole grain baked products made with recombined
whole grain flour. Presently contemplated whole grain flour based
baked products can comprise bread, biscuits, bagels, bread sticks,
buns, cakes, rolls, English muffins, pizza crust, tortillas,
pancakes, waffles, battered and breaded products, such as, for
example, corn dogs and breaded vegetables, cookies, soft and hard
pretzels, crackers and the like. The recombined whole grain based
baked products can comprise products in a variety of states, such
as, for example, raw, partially or par-baked, pre-baked, fresh
baked and shelf-stable baked products. In some representative
embodiments, these recombined whole grain products can subsequently
be refrigerated and/or frozen for use and/or storage.
[0011] In another aspect, the disclosure relates to embodiments of
a non-fully baked, recombined whole grain dough, e.g., a raw or
par-baked recombined whole grain dough, made with recombined whole
grain flour. The recombined whole grain dough can be freshly
prepared for immediate use or can comprise a frozen or refrigerated
recombined whole grain dough for use at a time subsequent to dough
preparation. Representative recombined whole grain dough products
can comprise pizza crust dough, bread dough, cake dough, roll
dough, biscuit dough and bread stick dough.
[0012] In another aspect, the disclosure relates to embodiments of
a recombined whole grain baking mix made with recombined whole
grain flour for preparing whole grain baked products having little
to no visible particulate matter. The recombined whole grain baking
mix can comprise a substantially anhydrous complete mix requiring
only the addition of at least one liquid or wet ingredient, such
as, for example, water, oil and/or eggs, or a concentrated mix or
premix comprising one or more functional ingredients blended into
an amount of recombined whole grain flour requiring the addition of
bulk ingredients, such as, for example, a bulk portion of
recombined whole grain flour at a time of preparation. Concentrated
mixes or premixes can be formulated to include any number of
functional ingredients based upon a desired level of completeness
by a user of such concentrated mix or premix, which is frequently a
commercial bakery or food service group. Representative recombined
whole grain mixes, in either a complete or concentrated mix/premix
can comprise mixes for bread dough, pizza crust, cakes, brownies,
cookies, pancake batter, muffins as well as variety baking mixes,
such as, for example, Bisquick mix.
[0013] In another aspect, the disclosure relates to partially baked
or "par-baked" whole grain products made with recombined whole
grain flour. Generally, the par-baked whole grain product requires
an additional thermal processing step, such as, for example,
heating, baking, frying, microwaving and the like, to achieve a
fully baked format.
[0014] In another aspect, representative methods for preparing a
recombined whole grain baked product can comprise milling bran and
germ particulate matter to desired particle sizes so as to reduce
and/or substantially eliminate the visual impact of the particulate
matter within the recombined whole grain baked product. The
recombined whole grain baked products achieve commonly accepted
standards for whole grain baked products including Baked Specific
Volume, slice height, symmetry and cell structure.
[0015] In another aspect, a representative embodiment of a whole
grain baked product can comprise an amount of recombined whole
grain flour so as to achieve recommended whole grain levels as
suggested and promulgated by the Whole Grains Council of Boston,
Mass. For instance, whole grain baked products of the present
disclosure can comprise levels of recombined whole grain flour in
an amount satisfying the "Good Source" standard of at least 8 grams
of whole grains per serving. Alternatively, the whole grain baked
products can comprise levels of recombined whole grain flour in an
amount satisfying the "Excellent Source" standard of at least 16
grams of whole grains per serving. Finally, the whole grain baked
products can comprise recombined whole grain flour satisfying the
"100% Whole Grain" standard wherein all of the grains are whole
grains. In some embodiments, recombined whole grain flour can
comprise 100% of the total whole grains within the whole grain
baked product.
[0016] In another aspect, whole grain constituents can be
recombined so as to form fortified versions of recombined whole
grain flour. For example, a bran fortified whole grain flour can be
prepared through the addition of milled bran in amounts exceeding
the level of bran typically found in whole grain flour. In addition
to adding milled bran, milled germ can be added either individually
or in combination with the milled bran to form a germ or brain/germ
fortified whole grain flour.
[0017] As used throughout the present disclosure, "recombined whole
grain product" refers to whole grain products, such as, but not
limited to, biscuits, bagels, bread sticks, buns, cakes, rolls,
English muffins, pizza crust, tortillas, pancakes, waffles,
batter-based products, breaded products, cookies, soft pretzels,
hard pretzels and crackers, that are formulated using a fortified
or non-fortified recombined whole grain flour.
[0018] As used throughout the present disclosure, the term
"fortified" is intended to refer to the addition of one or more
components that are generally already present within whole grain
flour beyond the levels generally attributed to milling of a whole
grain. One representative example can include a bran fortified
recombined whole grain flour where the amounts of bran added during
a recombination step can exceed the levels of bran that would be
present from simply milling the whole grain. In addition,
recombined whole grain flour according to the present disclosure
can be fortified with increased amount of germ, either individually
or in combination with bran.
[0019] As used throughout the present disclosure, the term
"recombined" is intended to describe the reintegration of
individual grain components such as, for example, endosperm, bran
and germ, into an integral, whole grain flour. The individual grain
components can be previously separated for any of a variety of
reasons including for individual milling of bran and/or germ to
desired particle sizes.
BRIEF DESCRIPTION OF THE DRAWINGS
[0020] The disclosure may be more completely understood in
consideration of the following detailed description of various
representative embodiments of the invention in connection with the
accompanying drawings, in which:
[0021] FIG. 1 is a representative depiction of a section view of a
grain kernel.
[0022] FIG. 2 is a schematic illustration of a representative
milling process for milling a refined, wheat flour.
[0023] FIG. 3 is a schematic illustration of a representative
milling process for milling a whole grain wheat flour.
[0024] FIG. 4 is a schematic illustration of a representative
milling process for milling a whole grain wheat flour having
particulate matter that is visually indistinguishable to an
unassisted eye.
[0025] While the invention is amenable to various modifications and
alternative forms, specifics thereof have been shown by way of
example in the drawings and will be described in detail. It should
be understood, however, that the intention is not to limit the
invention to the particular embodiments described. On the contrary,
the intention is to cover all modifications, equivalents, and
alternatives falling within the spirit and scope of the disclosure
as defined by the appended claims.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0026] In representative embodiments of the invention as disclosed
herein, whole grain baked products and related whole grain products
are comprised of recombined whole grain flour. Representative
embodiments of recombined whole grain flour comprise individually
milled and recombined portions of endosperm, bran and germ, wherein
the bran portion and/or germ portions are milled to have particle
sizes within a desired particle size range wherein the desired
particle size range has been found to minimize the visual and color
impact of the bran and/or germ within the recombined whole grain
flour. In some embodiments, the bran and/or germ portions can be
milled to have particle sizes from about 0.006 inches to about
0.017 inches. In another representative embodiment, the bran and/or
germ portions can be milled to have particle sizes from about 0.007
inches to about 0.015 inches. An embodiment of the whole grain
baked products and related products can be formulated such that the
recombined whole grain flour comprises from about 0. 1% to about
100% of the farinaceous content. In another alternative embodiment,
the whole grain baked products and related products can be
fonnulated such that recombined whole grain baked products can
comprise a good source of whole grain providing at least 8 grams of
whole grain per serving. In another alternative embodiment, the
whole grain baked products and related products can be formulated,
such that, the recombined whole grain baked products comprise an
excellent source of whole grain providing at least 16 grams of
whole grain per serving.
[0027] As illustrated in FIG. 1, a grain kernel 100 comprises a
hard outer shell called bran 102, a nutrient-rich core called germ
104 and an interior starch portion called endosperm 106. Grain
kernel 100 is representative of differing grain varieties, such as,
for example, wheat kernels (including spring and winter wheat, as
well as, varieties including red, white, spelt, emmer, faro,
einkom, Kamut.RTM., and durum), amaranth, barley, buckwheat, corn
(including whole cornmeal and popcorn), millet, oats, quinoa, rice
(including brown and colored rice), rye, sorghum, teff, triticale
and wild rice. When grain kernel 100 comprises a wheat kernel, bran
102 generally comprises about 14.5% by weight of the kernel, germ
104 generally comprises about 2.5% by weight of the kernel and
endosperm 106 generally comprises the balance or about 83% by
weight of the kernel. As will be understood by one of skill in the
art, the amounts of bran 102, germ 104 and endosperm 106 will vary
according to the grain type.
[0028] In a conventional milling operation 108 as schematically
illustrated in FIG. 2, grain kernel 100 can be milled to form
refined flour 110. In its most basic form, milling operation 108
can comprise a grain cleaning step 112, a grain conditioning step
114, a grain grinding step 116, a grain sifting step 118 and a
grain purifying step 120. When making refined flour 110, grain
purifying step 120 is followed by a bleaching step 122 and an
enrichment step 124.
[0029] Within grain cleaning step 112, a variety of processes can
be utilized to separate the grain from foreign materials.
Representative cleaning techniques can comprise the use of magnetic
separators, vibratory screens, air aspirators, de-stoning machines,
disc separators, scourers, used individually or in suitable
combinations.
[0030] Within grain conditioning step 114, a variety of processes
can be utilized to prepare the grain for grinding. Representative
conditioning processes can include a tempering process and an
impact scouring step, applied individually or in combination.
[0031] Within grain grinding step 116, grain kernel 100 is
gradually reduced to a smaller, desired flour size by passing size
graded kernels and middlings through rollers adjusted to break the
grain kernel 100 into the bran 102, germ 104 and endosperm 106.
Representative roller adjustments can include roller positioning,
roller speed and selection of the rolling surface.
[0032] Within grain sifting step 118, the ground bran 102, germ 104
and endosperm 106 can be shaken and separated within a series of
box-like sifters having screens with openings that get sequentially
smaller and smaller. Generally, large particles are shaken and
removed from a top sifter while the finest particles or flour sift
to the bottom.
[0033] Within grain purifying step 120, the ground bran 102 is
lifted and separated from germ 104 and endosperm 106 by a
controlled air stream. The remaining germ 104 and endosperm 106 can
then be passed through a series of break rolls wherein germ 104 is
flattened for easier separation and the endosperm 106 is ground
into flour.
[0034] Within bleaching step 122, the flour consisting essentially
of ground endosperm 106 is exposed to a bleaching-maturing agent,
such as, for example, chlorine gas or benzoyl peroxide, to both
whiten the flour and mature or oxidize the flour to improve the
baking characteristics of the flour.
[0035] Within enrichment step 124, a measured quantity of
enrichment components, such as, for example, thiamin, niacin,
riboflavin, iron, folic acid, leavening agent, salt and calcium,
are added to the whitened/matured flour.
[0036] In a whole grain milling operation 126 as schematically
illustrated in FIG. 3, grain kernel 100 can be milled to form whole
grain flour 128. Whole grain milling operation 126 similarly
comprises grain cleaning step 112, grain conditioning step 114,
grain grinding step 116, grain sifting step 118 and grain purifying
step 120. Following grain purifying step 120, a reconstituting step
130 blends back the separated portions of the grain kernel 100, for
example, the milled bran, germ and endosperm to form whole grain
flour 128. Through the use of reconstituting step 130, whole grain
flour 128 can be stabilized. In addition, whole grain milling
operation 126 can comprise one or more heat treating steps so as to
further stabilize the bran and/or germ.
[0037] When milled with whole grain milling operation 126, whole
grain flour 128 includes visual particulate matter that is viewable
and distinguishable by an unassisted eye in baked products made
with the whole grain flour 128 due to color differences between the
bran 102, germ 104 and endosperm 106. To the consumer, the presence
of visual particulate matter within a final baked product can be
less preferred than the generally visually homogenous appearance of
baked products made with refined flour 110.
[0038] As illustrated in FIG. 4, a milling recombination process
132 of the invention for milling grain kernel 100 to form a
substantially visually homogenous whole grain flour 134 resembles
whole grain milling operation 126 with the further inclusion of a
particulate grinding step 136. Within particulate grinding step
136, bran 102 and germ 104 which, generally comprise the visually
distinguishable particulate matter in whole grain flour 128, are
ground to a desired particle size that has been surprisingly found
to provide a visually indistinguishable homogenous appearance when
viewed with the unassisted eyed to baked products made with whole
grain flour 134. More specifically, bran 102 and germ 104 are
milled in the particulate grinding step 136 so as to have a
selected particle size in a range from about 0.006 inches to about
0.017 inches, which has been surprisingly found to limit the
unassisted eye to distinguish bran 102 and germ 104 from the
background of the majority milled endosperm 106. More preferably,
bran 102 and germ 104 can be milled to have particle sizes ranging
from about 0.007 inches to about 0.015 inches.
[0039] Referring to Table I below, milling recombination process
132 was simulated on a conventional red wheat grain to confirm
particle size ranges for bran 102 that provided a grain flour and
resulting baked product in which the bran 102 is visually
indistinguishable from the majority endosperm 106 background. As
illustrated in Table 1, milling recombination process 132 was
simulated using 6 different particle ranges for bran 102, with the
resulting flour and baked products being compared against one
another in addition to being compared with conventional milled
non-whole red wheat brans. TABLE-US-00001 TABLE 1 Comparison of
baked products produced from recombined flour having bran particles
milled to a specified size range. Bran Particulate "L" "A" "B" Bran
Size Range measure- measure- measure- Style/Size (inches) ment ment
ment Coarse Bran Variable with >45% 70.07 4.02 14.89 by weight
larger than 0.041 Medium Bran Variable with >6% 63.65 4.23 15.69
by weight larger than 0.041 Red Bran 0.033-0.059 65.92 5.51 16.30
Red Bran 0.017-0.033 63.86 5.90 16.05 Red Bran 0.009-0.017 62.63
5.75 16.53 Red Bran 0.007-0.009 64.99 4.50 17.71 Red Bran
0.006-0.007 63.20 5.22 17.47 Red Bran <0.006 66.98 4.35
17.73
[0040] Each sample was individually evaluated with respect to the
color or "lightness" of the bread produced with the different bran
particle sizes. For many consumers, particularly children,
lightness is generally associated with taste and a light or
white-like appearance for the internal crumb is generally
preferred. The internal crumb color of breads can be objectively
measured using standard techniques known to one in the art such as,
for example, using a Minolta Chroma Meter available from the
Minolta Corporation of Ramsey, N.J., to measure the reflective
color of a surface. Using the Minolta Chroma Meter, the appearance
of the different bread products were measured using the L*a*b color
scale, wherein "L*" corresponds to a lightness measurement based on
a black to white scale, "a*" corresponds to measurements on a red
to green scale and "b*" corresponds to measurements on a blue to
yellow scale. Generally, it has been found that bread products
having increased "L*" measurements, reduced "a*" measurements and
increased "b*" measurements are most preferred as consumers tend to
associate such readings with conventional white breads. In addition
to measuring crumb color, each of the breads products was visually
compared using an unassisted eye to compare the various bran
particle size ranges with respect to visibility of the bran
particles against the crumb (milled endosperm and germ)
background.
[0041] In comparing bran visibility against the crumb background,
it was determined that the bread products prepared from recombined
flour having bran particles milled to a range of 0.006 inches to
0.017 inches had the least amount of visible contrast between the
bran particles and the crumb without adversely affecting background
color.
[0042] In some embodiments, milling recombination process 132 can
further comprise a bran fortification step 138 and/or a germ
fortification step 140 as illustrated in FIG. 4 for forming a bran
fortified whole grain flour 142, a germ fortified whole grain flour
144 or a bran and germ fortified whole grain flour 146. In milling
recombination process 132, bran 102 and/or germ 104 that has been
milled to the desired advantageous particle size range can be added
to the endosperm 106 in amounts exceeding the typical amounts of
bran 102 and/or germ 104 found in the grain kernel 100, such as,
for example, adding bran 102 such that the amount of bran 102 in
whole grain flour 134 exceeds 14.5% by weight of a whole wheat
flour made according to the milling recombination process 132.
Accordingly, germ 104 can be added in amounts such that germ 104
exceeds 2.5% by weight of a whole wheat flour made according to the
milling recombination process 132.
[0043] Whole grain flour 134 can be used within a variety of baked
products and related products. For example, whole grain flour 134
can be used in the preparation of whole grain baked products, such
as, for example, breads and whole grain biscuits having
cross-sectional slices displaying a consistent, homogeneous color
and visual appearance. In another example, whole grain flour 134
can be used in baking kits, such as, anhydrous mixes requiring the
addition of wet ingredients, such as, for example, water, oil, eggs
the like, or in bulk concentrate mixes or premixes requiring
additional bulk ingredients prior to baking. Whole grain flour 134
can be used in preparing baking dough, such as, frozen dough,
refrigerated dough and fresh dough. Whole grain flour 134 can also
be used in the preparation of partially-baked or "par-baked"
products that require baking to completion prior to consumption. In
addition, whole grain flour 134 can be used in the preparation of
"stiff" dough for use in crackers and pretzels. While the use of
whole grain flour 134 is specifically described, it will be
understood that bran fortified whole grain flour 142, germ
fortified whole grain flour 144 and bran and germ fortified whole
grain flour 146 can be utilized instead of or in conjunction with
whole grain flour 134.
[0044] As described throughout the specification, the attainment of
certain dough characteristics are more important in some doughs
than in others, and depend largely on the intended end use of the
dough product. It will be understood that the term dough as used
through the present specification applies equally to refrigerated,
raw dough products that are formed as either a developed dough or
an undeveloped dough. Developed dough is that in which a protein or
gluten network has been more or less fully formed or created.
Representative examples of developed doughs can include dough for
breads, bagels, croissants or rolls. Undeveloped dough is that in
which, the gluten network is not fully developed. One
representative example of an undeveloped dough is biscuit dough and
batters.
[0045] Dough formulations, and the ingredients they contain, can
differ depending on the finished product that is obtained from the
dough. However, most doughs generally have a number of ingredients
in common and examples of some such common ingredients are
described and illustrated in more detail below.
[0046] The dough formulation and products as described herein,
generally contain an amount of whole grain flour 134 constituent
that contributes to the structure of the dough. The whole grain
flour 134 provides the dietary benefits associated with consumption
of whole grains. As described herein, whole grain baked products,
mixes and dough, as contemplated by the present disclosure comprise
at least about 15% whole grain flour 134 within the flour
constituent. In some contemplated embodiments, whole grain baked
products, mixes and dough can comprise at least about 30% whole
grain flour 134 within the flour constituent. In some embodiments,
whole grain baked products can comprise substantially all, or
greater than about 90%, whole grain flour 134 within the flour
constituent. In some embodiments, whole grain flour 134 can be
utilized in conjunction with other suitable whole grain flour, such
as, for example, durum whole grain flour, or alternatively, with
refined flour 110.
[0047] Whole grain dough compositions comprised of whole grain
flour 134, as described herein, can be caused to expand (leaven) by
any leavening mechanism, such as, by one or more of the effects of:
entrapped gas, such as, entrapped carbon dioxide, entrapped air, or
both; a laminated dough structure; by action of chemical leavening
agents; or by action of a biological agent, such as, a yeast. Thus,
a leavening agent may be an entrapped gas, such as, layers or cells
(bubbles) that contain carbon dioxide, water vapor, or air, etc.,
any type of yeast (e.g., cake yeast, cream yeast, dry yeast, etc.);
or a chemical leavening system, e.g., containing a basic chemical
leavening agent and an acidic chemical leavening agent that react
to form a leavening gas, such as, carbon dioxide.
[0048] Examples of acidic chemical leavening agents are generally
known in the dough and baking arts, with examples including sodium
aluminum phosphate (SALP), sodium acid pyrophosphate (SAPP),
monosodium phosphate, monocalcium phosphate monohydrate (MCP),
anhydrous monocalcium phosphate (AMCP), dicalcium phosphate
dihydrate (DCPD), glucono-delta-lactone (GDL), as well as, a
variety of others. Optionally, an acidic chemical leavening agent
for use according to the invention, can be encapsulated.
[0049] Examples of basic chemical leavening agents include many
that are generally known in the dough and baking arts, such as,
soda, i.e., sodium bicarbonate (NaHCO.sub.3), potassium bicarbonate
(KHCO.sub.3), ammonium bicarbonate (NH.sub.4HCO.sub.3), etc. A
basic chemical leavening agent may also be encapsulated, if
desired.
[0050] The evolution of carbon dioxide essentially follows the
stoichiometry of typical acid-base reactions. The amount of
leavening base present determines the amount of carbon dioxide
evolved, whereas the type of leavening acid affects the speed at
which the carbon dioxide is liberated. The amount of leavening base
used in combination with the leavening acid can be balanced, such
that a minimum of unchanged reactants remain in the finished
product. An excess amount of leavening base can impart a bitter
flavor to the final product, while excess leavening acid can make
the baked product tart.
[0051] Yeast is also utilized for leavening baked goods, and is
often preferred because of the desirable flavor it imparts to the
dough. Baker's yeast is generally supplied in three forms: yeast
cream, a thick suspension with about 17% solids; a moist press cake
with about 30% solids; and an active dry yeast, with about 93 to
98% solids. Generally, active dry yeasts of acceptable quality have
been available for some time, and recently instant active dry yeast
has also been available for commercial use.
[0052] The quantity of yeast added to dough is directly related to
the time required for fermentation, and the form of the yeast
utilized. Generally, most bread doughs are made with from about 2
to 3% fresh compressed yeast, based on the amount of flour.
[0053] Whole grain dough comprising whole grain flour 134 as
described herein can also contain additional functional
ingredients. Some such additional ingredients can be used to modify
the texture of the whole grain dough. Texture modifying agents can
improve many properties of the dough, such as, viscoelastic
properties, plasticity, or dough development. Examples of texture
modifying agents include fats, emulsifiers, enzymes, hydrocolloids,
and the like.
[0054] Shortening helps to improve the volume, grain and texture of
the final product. Shortening also has a tenderizing effect and
improves overall palatability and flavor of a baked good. Either
natural shortenings, animal or vegetable, or synthetic shortenings
can be used. Generally, shortening is comprised of triglycerides,
fats and fatty oils made predominantly of triesters of glycerol
with fatty acids. Fats and fatty oils useful in producing
shortening include cotton seed oil, ground nut oil, soybean oil,
sunflower oil, rapeseed oil, sesame oil, olive oil, corn oil,
safflower oil, palm oil, palm kernel oil, coconut oil, or
combinations thereof.
[0055] Emulsifiers include nonionic, anionic, and/or cationic
surfactants that can be used to influence the texture and
homogeneity of a dough mixture, increase dough stability, improve
eating quality, and prolong palatability. Emulsifiers include
compounds, such as, lecithin, mono- and diglycerides of fatty
acids, propylene glycol mono- and diesters of fatty acids,
glyceryl-lacto esters of fatty acids, and ethoxylated mono- and
diglycerides.
[0056] Hydrocolloids are added to dough formulations to increase
moisture content, and to improve viscoelastic properties of the
dough and the crumb texture of the final product. Hydrocolloids
function both by stabilizing small air cells within the batter and
by binding to moisture within the dough. Hydrocolloids include
compounds, such as, xanthan gum, guar gum, and locust bean gum.
[0057] Dough-developing agents can also be added to the system to
increase dough viscosity, texture and plasticity. Any number of
agents known to those of skill in the art may be used including
azodicarbonamide, diacetyl tartaric acid ester of mono- and
diglycerides (DATEM) and potassium sorbate.
[0058] Another example of a dough-developing additive is
PROTASE.TM.. PROTASE.TM. is a proprietary product containing
enzymes and other dough conditioners. PROTASE.TM. is generally used
to reduce mixing time and improve machinability. A double strength
version, PROTASE 2.times..TM. is commercially obtained from J. R.
Short Milling Co. (Chicago, Ill.).
[0059] Dough conditioners are also examples of dough additives. One
example of a dough conditioner is NUBAKE.TM., commercially
available from RIBUS (St. Louis, Mo.). Another example of a dough
conditioner is L-cysteine, commercially available from B.F.
Goodrich (Cincinnati, Ohio).
[0060] Dough can also frequently contain nutritional supplements,
such as, vitamins, minerals and proteins, for example. Examples of
specific nutritional supplements include thiamin, riboflavin,
niacin, iron, calcium, or mixtures thereof.
[0061] Dough can also include flavorings, such as, sweeteners,
spices, and specific flavorings, such as, bread or butter
flavoring. Sweeteners include regular and high fructose corn syrup,
sucrose (cane or beet sugar), and dextrose, as well a bake stable
non-nutritive sweeteners such as sucralose, for example. In
addition to flavoring the baked good, sweeteners, such as, sugar
can increase the moisture retention of a baked good, thereby
increasing its tenderness.
[0062] Dough can also include preservatives and mold inhibitors,
such as, sodium salts of propionic or sorbic encapsulated acids,
sodium diacetate, vinegar, monocalcium phosphate, lactic acid and
mixtures thereof Preparation of whole grain products can be
accomplished using traditional mixing methods to form a whole grain
dough from whole grain flour 134. Generally, the whole grain flour
134 can be combined with various wet ingredients, such as, for
example, water, oil, eggs and milk, using traditional mixers and
mixing methods. For example, whole grain flour 134 can be combined
with suitable wet ingredients using any standard mixing technology,
such as, for example, a standard horizontal bar mixer or a paddle
mixer available from the Hobart Corporation of Troy, Ohio.
[0063] Whole grain bread dough, as used herein, can comprise a
variety of formulations wherein the flour portion of the bread
dough can solely comprise a single variety of whole grain flour 134
or can comprise various combinations of whole grain flour 134, such
as, for example, whole grain wheat flour and whole grain durum
flour. Alternatively, refined flour 110 can also be combined with
whole grain flour 134. In some embodiments, a whole grain bread
dough can be classified as a "Good Source," wherein the whole grain
bread dough is formulated so as to provide 8 grams of whole grain
per serving (generally considered 2 slices or 50 grams of bread).
In some embodiments, a whole grain bread dough can be classified as
an "Excellent Source," wherein the whole grain bread dough is
formulated so as to provide 16 grams of whole grain per serving. In
some embodiments, a whole grain bread dough can be classified as a
"100% Whole Grain," wherein the whole grain bread dough is
formulated such that the flour portion of the bread dough solely
comprises whole grain flour 134.
[0064] As the percentage of whole grain flour 134 increases in a
bread dough, vital wheat gluten can be added in an effective amount
so as to improve the bake qualities of a whole grain bread
including increasing the Baked Specific Volume (BSV) of the whole
grain bread. BSV is a term of art in the industry that defines the
inverse of density or fluffiness of a baked good, and is simply the
volume of the baked product divided by its weight. For bread
products, BSV is frequently used as an objective measurement for
non-sliced or artisan breads. Generally, a baked good is considered
to have an acceptable BSV when the baked good doubles in size
during baking from a raw dough to a baked dough product. More
specifically, a traditionally accepted BSV for traditional white
bread generally exceeds about 3.0 cc/g. As such, effective amounts
of vital wheat gluten for use with whole grain bread dough will
achieve baked whole grain breads having a BSV exceeding about 3.0
cc/g. Adding vital wheat gluten to a mixture comprising whole grain
flour 134 compensates for whole grain baking characteristics, which
can inhibit achieving desired baked good characteristics. In
addition to formulating whole grain bread dough with an effective
amount of vital wheat gluten, effective amounts of vital wheat
gluten can be added to baking mixes, either complete mixes or
concentrated mixes or premixes, such that a user experiences the
same baking performance as traditional mixes or mixtures based upon
refined flour 110.
[0065] In addition to use in the preparation of whole grain breads,
whole grain flour 134 can be similarly employed for use in whole
grain baking mixes for preparing whole grain baked products. These
whole grain mixes can comprise a complete anhydrous mix requiring
the addition of a liquid, such as, for example, water, oil, eggs
and/or milk, or a concentrate mix requiring additional bulk
ingredients, as well as, liquid ingredients, at a time of
preparation. A complete mix is generally considered a mix in which
all of the dry ingredients necessary for preparing a dough are
present in the mix, including the flour portion. A concentrate mix
or premix is generally considered a mix including one or more key
functional ingredients but still requiring addition of one or more
bulk ingredients. At time of use, bulk ingredients, such as, for
example, a bulk whole grain flour portion and/or vital wheat gluten
can be added to the concentrate mix or premix. Depending upon the
application and the end user, representative whole grain baking
mixes, including whole grain flour 134 can be provided at varying
levels of completeness between the concentrate mix and the complete
mix.
[0066] Key functional ingredients can comprise one or more of dough
conditioners, hydrocolloids, protein sources, oxidizers, mold
inhibitors, salt, and nutrients blended with flour, used to provide
specific attributes to a finished baked product. Representative
dough conditioners can comprise DATEM, enzymes, sodium stearoyl
lactylate and monoglycerides. Representative hydrocolloids can
comprise guar gum. Representative protein sources can comprise
vital wheat gluten. Representative oxidizers can comprise ascorbic
acid and azodicarbonamide. Representative mold inhibitors can
comprise calcium propionate. Representative whole grain baking
premixes can comprise effective amounts of functional ingredients,
such as, for example, vital wheat gluten, dough conditioners,
emulsifiers, preservatives, salt, nutrients and the like, blended
with whole grain flour other whole grain ingredients.
[0067] Whole grain bread dough mixes, either complete mixes or
concentrated mixes or premixes, can include functional ingredients
such that whole grain breads made from the mix and whole grain
flour 134 achieve a BSV of at least about 2.5 cc/g and/or a slice
height of at least about 4.0 inches. Alternatively, other whole
grain products based on whole grain flour 134 and milled whole
grain mixes, either complete mixes or concentrated mixes or
premixes, can be specifically tailored to provide desirable
characteristics to other baked products such as, for example,
cookie spread for whole grain cookie mixes, slice height and cell
structure for whole grain cake mixes, spread and height for whole
grain pancakes. Further characteristics that can be tailored can
include, for example, appropriate bake performance for other whole
grain flour 134 based mixes including pizza crust mixes, brownie
mixes, muffin mixes and variety baking mixes such as, for example,
Bisquick mix.
Exemplary Evaluations
[0068] Six different breads were formulated and prepared for visual
comparison by experienced observers. Three of the breads were
formulated using whole grain flour 134 while the remaining three
breads were used as test controls and did not undergo milling
recombination process 132. The bread types used for testing were as
listed in Table 2. TABLE-US-00002 TABLE 2 Sample Bread Description
Bread Number Bread Description Visual Description 1 Bread
formulated with Pale color with small red recombined red whole
wheat particulates visible milled according to milling
recombination process 132. 2 Bread formulated with Tan color with
small recombined white whole wheat particulates visible milled
according to milling recombination process 132. 3 Bread formulated
with Yellow color with small recombined durum whole grain
particulates visible milled according to milling recombination
process 132. 4 White bread formulated with White bleached and
refined flour milled according to conventional milling operation
108. 5 Bread formulated with finely Yellow color with no ground
durum whole grain visually identifiable including finely ground
bran particulates and germ particulates. 6 White wheat ultra fine
bread Tan color with no visually formulated with finely ground
identifiable particulates whole wheat including finely ground bran
and germ particulates.
[0069] Experienced observers viewed and rated the sample breads
based on appearance characteristics including: Overall Appearance,
Color and Amount of Visible Particulate Flecks. In addition,
consumers were asked to consider how each bread sample fit the
concept of a visually appealing whole grain bread, whether they
were likely to purchase the sample breads and whether or not they
felt their children would eat the sample breads. Results of the
experienced observer consumer rankings are summarized in Table 3.
TABLE-US-00003 TABLE 3 Visual Ratings Bread Bread Bread Bread Bread
Bread Characteristic 1 2 3 4 5 6 Like Overall Appearance 7.0 6.3
6.3 6.1 5.9 5.3 0 (least)-9 (most) Like Color 6.8 6.2 6.2 6.1 5.8
5.2 0 (least)-9 (most) Color Rating 4.4 4.0 4.0 1.8 2.9 3.6 0
(light)-7 (dark) Liked amount of grain 6.5 5.8 5.6 5.1 5.3 4.8
flecks 0 (disliked)-9 (liked) Amount of grain flecks 5.2 3.2 3.1
1.6 2.2 2.5 0 (none)-7 (many) Concept Fit 3.7 3.5 3.4 3.3 3.4 3.2 0
(poor)-5 (good) Purchase Intent After 3.5 3.3 3.3 3.1 3.1 3.0
Visual 0 (no intent)-5 (intend to purchase) Children Would Eat 4.7
4.8 4.8 5.0 4.7 4.6 0 (would not eat)-5 (would eat)
[0070] Experienced observer responses indicated that the reviewers
did perceive visual distinctions among the bread samples. The
recombined red whole wheat bread (Sample 1) having red wheat milled
using milling recombination process 132 was liked best for overall
appearance, color and amount of grain fleck liking. For concept fit
and purchase intent after visual, the recombined red whole wheat
bread received higher ratings than the recombined white whole wheat
bread (Sample 2) and the recombined durum whole wheat bread (Sample
3) and had significantly higher ratings than the remaining bread
samples. The white wheat ultra fine bread was liked consistently
less than the other whole grain breads. As indicated in the
consumer testing, milling recombination process 132 can be used
successfully to recombine whole wheat flour having bran and germ
milled within a desirable particle size range so as to prepare
visually acceptable whole grain baked products. Milling bran and
germ to a desirable particle size range was more visually
acceptable than flour having the bran and germ milled to ultra fine
particle sizes.
[0071] Although various embodiments of the present invention have
been disclosed here for purposes of illustration, it should be
understood that a variety of changes, modifications and
substitutions may be incorporated without departing from either the
spirit or scope of the present invention.
* * * * *