RYE FLOUR WITH INCREASED FOOD FIBER CONTENT Russian patent published in 2001 - IPC

FIELD: flour-milling industry. SUBSTANCE: rye flour contains components of rye grain subjected to separation, treated in concentrator and lightly shelled for reducing ash content by value at least equal to 0.02% of initial value, with following exposing to aspiration, hydrothermal treatment for 5-7 h to provide for 13.5-15% moisture content and grinding. Grinding is performed on three break roll systems for obtaining ground product with yield of at least 97%, ash content 0.06% lower than that of initial grain, grinding size characterized by residue below 1% on wire cloth woven sieve No.067 with mesh size of 670 mc and passage of at least 45% of product through silk sieve No 38 or polyamide sieve No 41/43 with mesh size of 160 mc. Flour contains: rye grain components at least 95 wt.% of ready ground product, and food fibers the balance. EFFECT: increased content of food fibers in rye flour, improved bread-making properties and homogeneous granulometric composition of flour. 6 cl, 1 tbl, 1 ex