METHOD FOR MANUFACTURE OF HIGHLY DISPERSED WHOLE GRAIN FLOUR Russian patent published in 2013 - IPC A23L1/105 A21D6/00 B02C9/02 

FIELD: food industry.

SUBSTANCE: inventions group relates to whole grain flour production. According to one version, the method for highly dispersed whole grain flour preparation involves whole grain flour hydrolysis with at least one enzyme. The said enzyme hydrolyses whole grain flour and at the same time - maintains the endosperm, germ and offal quantities identical to those to be observed in an integral caryopsis. According to the second version, the method involves hydrolysed whole grain flour milling and agglomeration The third version of the method implementation envisages blending of the whole grain flour mixture with at least one enzyme to produce the source enzymic mixture. Then the source enzymic mixture is fed into the extruder with flour gelatinised through mechanical impact and the extruder heating to produce dough of hydrolysed whole grain flour. The dough is granulated to produce hydrolysed whole grain granules that are milled to produce hydrolysed whole grain particles that are subjected to agglomeration. The fourth and the fifth versions involve milling of, correspondingly, natural whole and pre-gelatinised grains to produce fine whole grain flour with particle size equal to 50-420 micron. Then the flour is agglomerated to produce highly dispersed whole grain flour with particle size equal to 400-1000 micron.

EFFECT: produced product is well dispersed in liquid and semisolid media.

31 cl, 2 dwg, 2 tbl