FIELD: food industry.
SUBSTANCE: invention relates to grain-processing and bakery industry. Method of producing stabilized whole-grain flour involves processing of bran and germ with lipase inhibitor to get stabilized flour, having a free fatty acid content less than 4200 ppm during storage at temperature 38 °C for 30 days. Lipase inhibitor concentration in the course of treatment is approximately 0.8 molar amount of inhibitor in the course of treatment makes at least 0.1 mol inhibitor on 100 pounds of whole grains.
EFFECT: present method of producing ensures production of stabilized whole-grain flour with such, high baking properties stable during storage without foreign after-tastes, exhibiting excellent functionality at baking sponge cake.
85 cl, 25 tbl, 12 dwg, 12 ex
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