STABILISED WHOLE GRAIN FLOUR AND METHOD OF MAKING Russian patent published in 2017 - IPC A21D6/00 A21D13/02 A23L7/10 A23L7/152 A23L3/16 B02B1/00 B02C9/04 B02C23/08 

FIELD: food industry.

SUBSTANCE: invention relates to grain-processing and bakery industry. Stabilised whole grain flour with particles of fine size was produced in a large volume using two bran and germ fractions and an endosperm fraction. One bran and germ fraction is a coarse fraction which is subjected to two stage grinding, but second bran and germ fraction is a low ash, fine bran and germ fraction which is sufficiently fine so that it does not need to be subjected to grinding, thereby reducing starch damage and increasing production with reduced grinding equipment load. Portions of coarse bran and germ fraction which are ground in first grinding stage to a sufficient fineness are separated out and not subjected to additional grinding further reducing starch damage and increasing production. Bran and germ fractions may be combined, subjected to stabilisation, and combined with endosperm fraction to obtain a stabilised whole grain flour.

EFFECT: proposed stabilised whole grain flour exhibits good characteristics during baking.

25 cl, 2 dwg