U.S. patent application number 12/003072 was filed with the patent office on 2008-07-17 for process for the production of refined whole-wheat flour with low coloration.
Invention is credited to Francisco Bernardino Castillo Rodriguez, Gerardo Alberto Sanchez Olivares.
Application Number | 20080171114 12/003072 |
Document ID | / |
Family ID | 39617983 |
Filed Date | 2008-07-17 |
United States Patent
Application |
20080171114 |
Kind Code |
A1 |
Castillo Rodriguez; Francisco
Bernardino ; et al. |
July 17, 2008 |
Process for the production of refined whole-wheat flour with low
coloration
Abstract
A description is given of a whitish whole flour and a process
for producing said flour, whereby said process involves: (a)
supplying a quantity of conditioned wheat grain; (b) fractionating
the wheat grain to obtain endosperm, bran, and germ; (c) separating
and distributing the endosperm, bran, and germ to allow them to be
treated; (d) milling the endosperm that is obtained in step (c) in
order to homogenize the particle size to approximately 150-180
microns; (e) treating the germ in order to reduce the reactivity of
the lipids contained therein; (f) treating the bran obtained in
step (c) by: (f-i) separating the stream of bran coming from step
(c) in order to produce a fine bran and a coarse bran, and (f-ii)
milling the coarse bran from step (f-i) in order to obtain a
pulverized bran with a particle diameter of approximately 180
microns; (g) mixing the endosperm from step (d), the germ from step
(e), the fine bran from step (f-i), and the pulverized bran from
step (f-ii) in a measurable and controlled manner in order to
obtain a whitish whole-wheat flour that consists of approximately
80.0% endosperm, approximately 17.5% bran, and approximately 2.5%
germ.
Inventors: |
Castillo Rodriguez; Francisco
Bernardino; (Col. Lomas de Chapultepec, MX) ; Sanchez
Olivares; Gerardo Alberto; (Col. Lomas de Chapultepec,
MX) |
Correspondence
Address: |
MILLEN, WHITE, ZELANO & BRANIGAN, P.C.
2200 CLARENDON BLVD., SUITE 1400
ARLINGTON
VA
22201
US
|
Family ID: |
39617983 |
Appl. No.: |
12/003072 |
Filed: |
December 19, 2007 |
Current U.S.
Class: |
426/231 ;
426/473; 426/549; 426/556; 426/557; 426/559; 426/560; 426/622;
99/483 |
Current CPC
Class: |
A23L 7/115 20160801;
B02C 9/04 20130101; B02C 23/08 20130101; A23V 2002/00 20130101;
A23L 7/198 20160801; A21D 13/02 20130101; A23L 7/152 20160801 |
Class at
Publication: |
426/231 ;
426/473; 426/622; 426/549; 426/556; 426/557; 426/559; 426/560;
99/483 |
International
Class: |
A23L 1/10 20060101
A23L001/10; A21D 13/00 20060101 A21D013/00; B02C 9/00 20060101
B02C009/00; B02C 9/04 20060101 B02C009/04; B02C 23/00 20060101
B02C023/00; A23L 1/172 20060101 A23L001/172 |
Foreign Application Data
Date |
Code |
Application Number |
Dec 20, 2006 |
MX |
MX/A/2007/000143 |
Claims
1. A method for obtaining a refined wheat flour, which comprises
the steps of: (a) supplying a quantity of conditioned wheat grain;
(b) fractionating the wheat grain to obtain endosperm, bran, and
germ; (c) separating and distributing the endosperm, bran, and germ
to allow them to be treated; (d) milling the endosperm that is
obtained in step (c) in order to homogenize the particle size to
approximately 150-180 microns; (e) treating the germ in order to
reduce the reactivity of the lipids contained therein; (f) treating
the bran obtained in step (c) by: (i) separating the stream of bran
coming from step (c) in order to produce a fine bran and a coarse
bran, and (ii) milling the coarse bran from step (i) in order to
obtain a pulverized bran with a particle diameter of approximately
180 microns; (g) mixing the endosperm from step (d), the germ from
step (e), the fine bran from step (f-i), and the pulverized bran
from step (f-ii) in order to obtain a whitish whole-wheat flour
that consists of approximately 80.0% endosperm, approximately 17.5%
bran, and approximately 2.5% germ.
2. A method in accordance with claim 1, wherein the refined wheat
flour obtained is whitish, having an L value which is a) greater
than whole wheat flour produced by milling the endosperm together
with the unbleached bran and b) less than conventional bleached
white flour.
3. A method in accordance with claim 2, wherein the whitish refined
wheat flour obtained has an L value on the Hunter scale, Illuminant
D65, which is greater than 80 and less than 93.
4. A method in accordance with claim 3, wherein the whitish color
is measured using a Minolta CR310 Chroma meter with a CRA33e glass
light protection tube.
5. A method in accordance with claim 2, wherein treating the germ
in order to reduce the reactivity of the lipids contained therein
comprises heating the germ.
6. A method in accordance with claim 2, wherein mixing the
endosperm from step (d), the germ from step (e), the fine bran from
step (f-i), and the pulverized bran from step (f-ii) to obtain a
whitish whole-wheat flour is performed in a measurable and
controlled manner with high-precision flow meters.
7. A method in accordance with claim 2, wherein the wheat grain
that is supplied consists of white wheat.
8. A method in accordance with claim 2, wherein the process is
continuous.
9. The method in accordance with claim 2, wherein mixing the
endosperm from step (d), the germ from step (e), the fine bran from
step (f-i), and the pulverized bran from step (f-ii) to obtain a
whitish whole-wheat flour is performed in an in-line mixer wherein
the endosperm, the germ, the fine bran, and the pulverized bran are
run through individual high-precision flow meters, whereby these
flow meters are operationally connected to a flow controller,
before the ingredients are mixed in an in-line mixer.
10. The method in accordance with claim 2, wherein the fine bran
and pulverized bran are combined to form a single stream of bran
before reaching the mixing step.
11. A whitish whole-wheat flour that is obtained by the process of
any of claims 1-10, whereby said flour contains: a) approximately
80.0% milled endosperm, with a particle diameter of approximately
150-180 microns; b) approximately 2.5% treated germ, with a
particle diameter of approximately 700-850 microns; and c)
approximately 17.5% bran, with a particle diameter of 180-200
microns.
12. A whitish wheat flour in accordance with claim 11, wherein the
whitish whole-wheat flour has a carbohydrate content of
71.00-73.00%, a fat content of 1.50-2.50%, an ash content of
1.40-1.60%, a fiber content of 11.60-12.20%, a moisture content of
10.0-13.0%, and a protein content of 13.0-14.0%.
13. The whitish whole-wheat flour of claim 11, wherein the bran
contains: i) a fine bran with a particle diameter of approximately
200 microns; and ii) a pulverized bran with a particle diameter of
approximately 180 microns.
14. The whitish whole-wheat flour in accordance with claim 11,
which has a color that is defined by a luminosity value L of 84-86,
a+values of 1-2.0, and b+values of 6-10, based on the Hunter scale
using an Illuminant D65.
15. A baked product based on a whitish whole-grain wheat flour that
is obtained by the process of any of claims 1-10, wherein said
product contains a combination of: a) approximately 80.0% milled
endosperm, with a particle diameter of approximately 150-180
microns; b) approximately 2.5% treated germ, with a particle
diameter of approximately 700-850 microns; and c) approximately
17.5% bran, with a particle diameter of 180-200 microns.
16. A baked product in accordance with claim 15, wherein the baked
product is selected from among bread, pasta, pizza dough,
tortillas, cereal, biscuits, cakes, cocktail canapes, and
waffles.
17. A method of using a whitish whole-grain wheat flour that is
obtained by the process of any of claims 1-10, and contains a
combination of: a) Approximately 80.0% milled endosperm, with a
particle diameter of approximately 150-180 microns; b)
Approximately 2.5% treated germ, with a particle diameter of
approximately 700-850 microns; and c) Approximately 17.5% bran,
with a particle diameter of 180-200 microns; in the making of
whole-grain baked products, said method comprising forming a dough
with said whitish whole grain wheat flour for a food product.
18. A method in accordance with claim 17, wherein the food product
is bread, pasta, pizza dough, tortillas, cereal, biscuits, cakes,
cocktail canapes, or waffles.
19. A system for making a whitish whole-grain wheat flour, which
comprises: a wheat conditioner (a), a conditioned-wheat supply
device (b) operatively connected to wheat conditioner (a) to
receive conditioned wheat, a plurality of wheat-grain titration
tanks (c) each operatively connected to the conditioned wheat
supply device (b) so as to receive conditioned wheat therefrom,
said wheat grain titration tanks adapted to fractionate the
endosperm, bran, and germ of the conditioned wheat into fine
particles, one or more sifters (d), each operatively connected to a
grain titration tank (c) to receive the fractionated endosperm
there from, bran, and germ, wherein each sifter is adapted to
separate the fractionated endosperm, bran, and germ; and each
sifter is also operationally connected to a control valve (e) for
transporting the separated endosperm, bran, and germ; an endosperm
compressor (f) operatively connected to the control valve (e) to
receive endosperm therefore, wherein said endosperm compressor is
adapted to homogenize the particle size of the endosperm obtained
from the sifter(s) (d) to approximately 150-180 microns; a
heat-treatment unit (g) operatively connected to the control valve
(e) to receive germ therefrom, wherein said heat treatment unit is
adapted to treat the germ to reduce the reactivity of the lipids
contained in the germ; a bran sieve (h) operatively connected to
the control valve (e) to receive bran therefrom, wherein said bran
sieve is adapted to separate the bran into fine bran with a
particle size of less than 200 microns; and coarse bran with a
particle size of greater than 200 microns; a high-speed hammer mill
(i) operatively connected to the bran sieve (h) to receive coarse
bran therefrom which has been separated with said bran sieve,
wherein said high speed hammer mill is adapted to pulverized bran
to a particle size of approximately 180 microns; an in-line mixer
(j) adapted to receive and mix, the homogenized endosperm from
endosperm compressor (f) the deactivated germ from the heat
treatment unit (g), the fine bran from bran sieve (h) and
pulverized bran from hammer mill (i), to form wheat flour.
Description
SCOPE OF THE INVENTION
[0001] This invention pertains to an improved whole-wheat flour and
more particularly to a white whole-wheat flour and a process for
producing it. According to the process of the invention, the entire
wheat grain is used, thereby producing a whole-grain wheat
flour.
BACKGROUND TO THE INVENTION
[0002] Wheat is made up of three main anatomical components in a
relative ratio; these components are endosperm (approximately
80.0%), bran (17.5%), and germ (2.5%).
[0003] In conventional wheat processing, the endosperm is the part
that is separated in a conventional mill and is milled to very
small sizes (approximately 95.0% to a size of less than 150
microns), i.e., it is the main component of the refined wheat
flour. The bran is the part that covers the wheat grain and is the
part of the wheat in which the fiber, vitamins, and minerals are
concentrated. However, bran is generally considered a by-product
from the production of refined wheat, and therefore this product is
present in bulk and is very difficult to mill. Finally, the germ is
the heart of the grain, and in it are concentrated the lipids of
the grain, as well as goodly amounts of vitamins and minerals.
[0004] When wheat grains are milled, the endosperm is the main
component of white wheat flour and is used to make bread since the
bran is removed and is later used as animal feed. The germ is also
removed because it has a high content of fat, which breaks down and
therefore affects the bread's shelf life.
[0005] Although the endosperm in wheat makes up between 80% and 83%
of the grain, milling provides yields of between 72% and 75% of
white wheat flour, which is also referred to as refined flour.
Thus, from 100 kilograms of wheat only 72-75 kilograms of white
flour is obtained. This flour generally contains 1-4% dietary
fiber, derived from small quantities of bran. The by-products of
milling mainly include bran and germ, with a certain amount of
endosperm.
[0006] Whole flours are obtained from milling the endosperm with
the bran and the germ. Other so-called "whole" flours contain only
a certain amount of bran. There are also certain whole flours that
include a portion of the germ. According to the present invention,
whole or whole-grain flour should be understood to mean flours that
contain bran and germ and that comply with the standards that are
applicable for being considered whole flours.
[0007] In general, the texture and taste of white flour ensure that
they are more readily accepted on the market than whole flours; the
latter, however, have greater nutrient value.
[0008] It is generally recommended that 50-60% of a person's diet
consist of carbohydrates of plant origin. In a balanced diet, the
majority of the foods are selected from among fruits, vegetables,
and cereals (whole grain), which provide abundant sources of
digestible and non-digestible carbohydrates, as well as vitamins
and minerals. The non-digestible carbohydrates represent the
dietary fiber. These fibers resist digestion in the human
gastrointestinal tract. These fibers have a positive effect on the
human hormone balance and reduce the level of estrogen in the
blood, thereby reducing the risk of breast cancer. In addition,
dietary fiber helps to eliminate toxins from the intestines. Bran
contains a number of micronutrients, as well as dietary fiber,
minerals, lipids, vitamins, and some substances known as
"phytochemicals" that exert an anti-oxidant action on cellular
metabolism.
[0009] Various attempts have been made to enhance the texture and
improve the color of whole flours. For example, U.S. Pat. No.
7,101,580 describes a treatment for bleaching bran using
peroxide.
[0010] Other techniques involve altering the composition of the
whole flour by reducing the amount of bran. These flours cannot,
however, be considered whole flours.
[0011] It should be mentioned that before 2002 there was no
definition of the composition of a whole flour. Thus, flour
manufacturers introduced the concepts of "whole grain flour" [in
English] for identifying flours that had certain amounts of bran.
Thus, many kinds of flour that were not really whole flours were
labeled as such. However, in 2002 the U.S. Department of
Agriculture (USDA, to use its English initials) issued Release 18
of the National Nutrient Database for Standard Reference, which
defined the composition that a flour had to have to be considered
whole flour. This standard sets forth the following
composition:
TABLE-US-00001 Nutrient Unit Value % Total fats (lipids) g 1.87 Ash
g 1.60 Carbohydrates g 72.57 Dietary fiber g 12.20 Protein g 13.70
Water g 10.27
[0012] U.S. Pat. No. 6,372,281 dated 16 Apr. 2002 describes a
procedure for preparing a whole flour in which the bran fraction is
subsequently milled and then mixed with the endosperm white-flour
fraction. However, this procedure does not produce a whole flour as
per USDA Release 18 of the National Nutrient Database for Standard
Reference, because the germ portion is removed from said flour.
[0013] U.S. Patent Applications Nos. 2005/136173, 2005/136174, and
2006/0073254 describe a process for producing milled whole-grain
flour. According to this process, the wheat grain is milled, and a
fine fraction that basically consists of endosperm and a coarse
fraction that includes bran, germ, and a small amount of endosperm
are obtained. The coarse fraction is subsequently milled to a size
of approximately 500 microns and is then mixed with the fine
fraction. The processes described in the above-mentioned U.S.
patents have various drawbacks: firstly, milling the bran along
with the germ creates problems because these components of wheat
have different mechanical properties. Thus, the wheat germ tends to
release the fats that it contains and to make the resulting flour
thicker. Moreover, the lipids contained in the germ tend to break
down and to impart to the bread the rancid odor of stale bread. In
addition, the texture and final color of the resulting product are
still not satisfactory, especially because of the size of the bran
particle, which is larger than 500 microns.
[0014] The technical problem that is addressed by this invention
basically involves milling the bran, which can be homogenized with
the refined flour and can be integrated with the germ so that a
mixture can subsequently be produced in which the above-mentioned
components are incorporated at the ratio prescribed by USDA Release
18 of the National Nutrient Database for Standard Reference. It is
absolutely necessary that it be this mixture or one very close to
it for it to be possible to say that it is WHOLE WHEAT as defined
by the Standard. According to this invention, the composition of
the whole flour includes endosperm (approximately 80%), bran
(17.5%), and germ (2.5%).
SUMMARY OF THE INVENTION
[0015] This patent addresses the problem of producing a whole-wheat
flour with organoleptic properties similar to those of white wheat
flour, without reducing the bran content.
[0016] One of the goals of the invention is therefore to produce a
whole flour that has the texture of refined flour.
[0017] Another goal of the invention is to provide a process that
is an alternative to conventional wheat milling.
[0018] Yet another goal of the invention is to provide a system for
processing the whole-wheat flour of this invention.
[0019] The above-mentioned goals are achieved by providing a
refined whole-wheat flour that is produced by means of a process
that consists in bringing all of the wheat's components down to a
very small size (approximately 150 microns) to provide the texture
of a refined flour; this is accomplished by adding a process that
is an alternative to conventional milling.
[0020] According to this invention, a stream of whole-wheat flour
is provided that basically consists of endosperm (80.0%), bran
(17.5%), and germ (approx. 2.5%). The bran consists of a mixture of
a stream of fine bran and a stream of pulverized bran.
[0021] Now, in order to carry out the milling of the component that
is the most problematic, i.e., the bran, it is advantageous to use
a high-speed hammer mill. This ingredient is diverted from its
natural flow to be processed by this mill; once milled, it is sent
to an in-line mixer where it joins the germ and the refined
flour.
[0022] The mixing has to be carried out in line and in a very
precise manner so as to avoid altering the ratio of ingredients
that produces a flour in conformity with USDA Release 18 of the
National Nutrient Database for Standard Reference; the equipment
used to do the mixing contains very high-precision flow meters to
allow only the exact amount needed of each ingredient to pass in
order to carry out the remixing and finally to produce the flour of
the invention. The composition of the whole-grain flour of this
invention is approximately 80.0% endosperm, approximately 17.5%
bran, and approximately 2.5% germ.
DESCRIPTION OF THE FIGURES
[0023] FIG. 1 shows a diagram of the process according to this
invention.
[0024] FIG. 1 key: [0025] 20-Supplying of wheat [0026]
25-Fractionation of wheat grain [0027] 28-Separation of endosperm,
germ, and bran [0028] 43-Compression [0029] 45-Refined wheat flour
[0030] 47-Flow control [0031] 51-Heat treatment [0032] 55-Wheat
germ [0033] 57-Flow control [0034] 60-Bran separation [0035]
65-Fine wheat bran [0036] 67-Flow control [0037] 71-Coarse wheat
bran [0038] 73-Particle size reduction [0039] 75-Pulverized wheat
bran [0040] 77-Flow control [0041] 90-Refined whole-wheat flour
Sacking silo [0042] 100-Sacking
[0043] FIG. 2 shows a variant of the process of the invention.
[0044] FIG. 2 key: [0045] 20-Supplying of wheat [0046]
25-Fractionation of wheat grain [0047] 28-Separation of endosperm,
germ, and bran [0048] 43-Compression [0049] 45-Refined wheat flour
[0050] 47-Flow control [0051] 51-Heat treatment [0052] 55-Wheat
germ [0053] 57-Flow control [0054] 60-Bran separation [0055]
65-Fine wheat bran [0056] 71-Coarse wheat bran [0057] 73-Particle
size reduction [0058] 75-Pulverized wheat bran [0059] 77-Flow
control [0060] 90-Refined whole-wheat flour Sacking silo [0061]
100-Sacking
[0062] In accordance with the process of this invention, the
following steps are included:
1. Conditioning of the wheat grain; 2. Fractionation of the wheat
grain; 3. Separation and distribution of the endosperm, bran, and
germ; 4. Milling of the endosperm; 5. Treatment of the germ; 6.
Treatment of the bran, which includes: [0063] 6.1. Separation of
the fine bran; [0064] 6.2. Pulverization of the coarse bran;
7. Mixing;
[0065] 8. Sacking and labeling; 9. Storage of the final
product.
[0066] Below the steps are described with reference to the
Figures.
[0067] 1. Conditioning of the Wheat Grain
[0068] Wheat conditioning 20 consists in supplying grains of wheat
under conditions that are suitable for milling. A variety of
techniques are known in the state of the art. Conditioning includes
a step where the wheat is cleaned in order to remove stones and
sand mixed in with the wheat; sieve separators are generally used
for this purpose. A certain amount of moisture is then added to the
grain in order to harden the bran and make it easier to separate
during milling.
[0069] 2. Fractionation of the Wheat Grain
[0070] The conditioned whole-wheat grain is fed to a number of
titration banks 25 to be fractionated. This fractionation produces
fine particles that basically consist of endosperm and coarse
particles that are composed mainly of germ and bran.
[0071] 3. Separation and Distribution of the Endosperm, Bran, and
Germ
[0072] The separation 28 of the coarse and fine milled particles of
endosperm, bran, and germ is done using separation equipment, e.g.,
one or more sifters, thereby producing a stream of refined flour
(endosperm) with a very fine grain size range (150-180 microns), a
stream of bran in wider openings in different grain size ranges,
and a stream of germ in the form of small flakes, with a particle
size of approximately 700-850 microns.
[0073] The streams of bran, germ, and endosperm that are separated
at step 28 are distributed at step 30 in order to process each
component. To do so, a control valve is used that is operationally
connected to the sifter(s) in order to feed the streams to the
different component treatment steps in the necessary quantities as
directed by the pulverization system controller.
[0074] 4. Endosperm Compression
[0075] The endosperm is delivered to a subsequent compression step
43 to standardize the particle size at around 150-180 microns,
where the particles are collected in a refined-flour container
45.
[0076] 5. Treatment of the Germ
[0077] The germ is delivered to a step 51 to be heat-treated in a
heat-treatment unit in order for the lipids or fats contained in
the germ to be deactivated so as to reduce the reactivity of the
lipids contained in the germ. This ensures that the final product
that is produced with the wheat flour of this invention has an
improved shelf life.
[0078] The purpose of the heat treatment is to prevent the lipid
oxidation reactions that lead to the formation of volatile and
non-volatile chemicals that impart odors and tastes (peroxides,
aldehydes, alcohols, and ketones) that are characteristic of
rancidity. These reactions are promoted by enzymes that are present
in the bran; the heat treatment deactivates or destroys these
lipolytic enzymes.
[0079] According to this invention, the wheat germ has a particle
diameter of approximately 750-850 microns and does not require an
additional milling step. An additional milling step can, however,
be included in order to homogenize the germ particle size. Finally,
the germ is collected in the wheat germ container 57.
[0080] 6. Treatment of the Bran
[0081] According to this invention, the treatment of the bran
consists of a bran separation step for producing a stream of fine
bran particles and a stream of coarse bran particles, plus a step
where the coarse bran particles are milled, optionally followed by
reintegration of the two.
[0082] 6.1. Separation of the Fine Bran
[0083] The bran that is obtained from the grain fractionation step
25 has a particle diameter distribution of between 200 and 2000
microns. The bran that is separated at step 28 is distributed by
step 30 to a bran separation step 60. The purpose of the bran
separation step is to separate the fine bran particles measuring
around 200 microns. The fine particles are sent to a fine bran
container 65. The remaining particles (coarse bran particles) are
sent to a size-reduction or pulverization step.
[0084] 6.2. Pulverization of the Coarse Bran
[0085] The portion of coarse bran that is produced in bran
separation step 60 is stored in a container 71 and is then
subjected to a pulverization process 73. The purpose of this
pulverization step is to ensure a mean particle size of
approximately 180 microns. The pulverized bran is then sent through
a filter 74, preferably a sleeve filter, to a pulverized bran
container 75.
[0086] 7. Metering, Mixing, and Shipping of the Components
[0087] According to the process of this invention, the following
are obtained:
a) endosperm, with a particle diameter of approximately 150-180
microns, whereby the particles are contained in container 45; b)
germ, with a particle diameter of approximately 700-850 microns,
whereby the particles are contained in container 55; c) fine bran,
with a particle diameter of approximately 200 microns, whereby the
particles are contained in container 65, and d) pulverized bran,
with a particle diameter of approximately 180 microns, whereby the
particles are contained in container 75.
[0088] These components are then mixed to produce the flour as per
USDA Release 18 of the National Nutrient Database for Standard
Reference.
[0089] To accomplish this, the above-mentioned components,
endosperm 45, bran 65, 75 and germ 55 are prepared in hoppers
before they are mixed.
[0090] First, the streams of bran, germ, and endosperm pass through
high-precision flow meters. As in FIG. 1, the meters 47, 57, 67,
and 77 for endosperm, germ, fine bran, and pulverized bran,
respectively, are shown whose purpose is to ensure the ideal
relative ratio of these components, and the components then are
sent to the mixer 80 to be mixed.
[0091] In accordance with the scheme of the invention illustrated
in FIG. 2, the fine-bran and pulverized-bran lines can be combined
to form a single bran component with a particle size of 80-200
microns, so that only a single flow controller 77 is used.
[0092] According to this invention, the composition of the
nutrients of the flour as per USDA Release 18 of the National
Nutrient Database for Standard Reference is achieved by combining
approximately 80.0% endosperm, approximately 17.5% bran, and
approximately 2.5% germ.
[0093] The controller is linked to a control center and is
connected to controllers 47, 57, 67, and/or 77 by means of remote
or wireless communication. The control center can be operated
manually or can automatically make the partial volume adjustments
needed to produce the required formulation.
[0094] The above-mentioned milled products arrive at the mixer,
where they are incorporated in a ratio that is suitable for being
homogenized and for producing the final product. The mixer is
preferably an in-line mixer.
[0095] The endosperm supplies the carbohydrate component, the bran
supplies most of the dietary fiber and ash (or minerals), while the
germ supplies the bulk of the proteins and vitamins. The proportion
of each component depends on the variety and size of the wheat
used, while the total quantities of endosperm, germ, fine bran, and
pulverized bran are variable, but, owing to the flow controllers
47, 57, 67, and 77, the composition of the resulting flour is
always the same, i.e., approximately 80.0% endosperm, approximately
17.5% bran, and approximately 2.5% germ; this is the same as the
natural composition of wheat grain.
[0096] Thus, this invention makes it possible to ensure the
continuous production of whole-wheat flour with a uniform
composition, regardless of the portions of wheat used and the
variations in the amounts of endosperm, germ, and bran in the
grains that are used.
[0097] According to the FDA Code of Federal Regulations, in order
for a flour to be considered "refined", at least 90% of the flour
must pass through a US std 70 mesh (212 microns). The flour of this
invention complies with this standard.
[0098] According to this invention, every grain of wheat is used,
and product wastage is minimal. However, as will be obvious to one
skilled in the art, it is possible to add endosperm, germ, fine
bran, and pulverized bran from a different source when the grain
that is used does not provide the quantities needed to achieve the
ratio of components established by USDA Release 18 of the National
Nutrient Database for Standard References.
[0099] 8. Sacking and Labeling
[0100] The product is optionally but preferably stored and packaged
using conventional packaging equipment 90. Preferably, 25-kg
two-ply polyethylene-lined Kraft-paper sacks are used. Likewise, a
label is optionally but preferably affixed to the sack with this
equipment. The label preferably indicates the production lot, bar
code, and expiration date.
[0101] 9. Storage and Distribution
[0102] In the last optional but preferred step, the final product
is stored in conventional warehousing 100 from where it is
distributed for consumption.
[0103] The whole-wheat flour of this invention contains
71.00-73.00% carbohydrates, 1.50-2.50% fat, 1.40-1.60% ash,
11.60-12.20% fiber, 10.0-13.0% moisture, and 13.0-14.0% protein, so
that it fully complies with USDA Release 18 of the National
Nutrient Database for Standard Reference and therefore constitutes
a whole-grain or whole flour.
[0104] To obtain a low color tone in the flour, it is necessary to
work with a variety of white flour since it has little coloration
compared to typical red wheats.
[0105] The color of the whole-grain flour of this invention is
defined in terms of its luminosity (L), reds (a+), and yellows
(b+), as indicated by the following table:
TABLE-US-00002 L a+ b+ 84-86 1-1.5 21-23
[0106] It is accepted that a white flour has a luminosity value L
of 90-92, a+ values of 0.5-1.0, and b+ values of 10-12.
[0107] The whole flour of the invention combines the nutritional
benefits of whole grain with the process and quality benefits of
products made with refined white flour. The applicant has developed
a revolutionary white whole flour that offers the best of both
worlds, taste, texture, and nutrition. Using an exclusive milling
process, we process a variety of white wheat that makes it possible
to produce a flour that retains a light taste, as well as the color
and texture of conventional refined flour. Likewise, the flour of
the invention retains the nutritional advantages of a whole flour:
a higher concentration of phytonutrients, a lower concentration of
starch, and four-five times higher levels of nutrients, including
minerals, B complex vitamins, and dietary fiber than those found in
refined flours.
[0108] According to the process of the invention, it is possible to
produce one soft-wheat flour and another flour with hard wheat;
this allows us to use the flour in baked products such as bread,
pasta, pizza dough, tortillas, cereal, biscuits, cakes, cocktail
canapes, waffles, etc.
[0109] The benefits of this flour include:
[0110] Preventing colon cancer;
[0111] Preventing cardiovascular problems;
[0112] Reducing the glycemic index;
[0113] Promoting weight loss;
[0114] Regulating metabolism.
[0115] The following table shows the nutritional value of the flour
of the invention.
TABLE-US-00003 Nutritional Information Amount per Ration Energy
Content 334 kcal Size of Ration: 100 mg Total fat: 1.95 g Total
folates: 42.0 mg Consisting of: Folic acid: 0.00 mg Saturated fat:
0.332 g Niacin 6.5 mg (vitamin B3): Mono-unsaturated fat: 0.243 g
Vitamin B1: 0.42 mg Poly-unsaturated fat: 0.781 g Vitamin B2: 0.19
mg Cholesterol 0.00 mg Iron 3.76 mg Sodium: 5.0 mg Vitamin E: 0.78
mg Carbohydrates: 70.5 g Zinc: 2.871 mg Including: Calcium: 33 mg
Dietary fiber: 11.6 g Vitamin B6: 0.32 mg Protein: 13.0 g
[0116] The entire disclosure of all applications, patents and
publications, cited above are hereby incorporated by reference in
their entirety, including Mexican priority application
MX/a/2007/000143, filed on Dec. 20, 2006.
[0117] Without further elaboration, it is believed that one skilled
in the art can, using the preceding description, utilize the
present invention to its fullest extent. Various modifications will
be obvious to one skilled in the art; said modifications should be
considered to be included within the scope of the protection
contained in the following claims.
* * * * *