WATER- AND ENERGY-SAVING METHOD FOR PRODUCING WHOLE-GRAIN FLOUR AND WHOLE-GRAIN GLUTEN-FREE FLOUR Russian patent published in 2019 - IPC A23L7/10 

FIELD: food industry.

SUBSTANCE: invention relates to an energy efficient process for producing whole grain gluten free flour. Method includes obtaining refined grains of cereals or seeds of legumes, including components in the form of endosperm, germ and bran, or cotyledons and husks, and mixing them with an aqueous solution to uniformly wet the surface of the grains/seeds, and the specified aqueous solution consists of water and sugar. Pre-conditioning of raw grains/seeds is carried out to effect moisture absorption within a predetermined range. This is followed by blanching of the moistened pre-conditioned grains/seeds in an atmosphere of saturated water vapor for at least partial gelatinization and denaturation for the components of the grains/seeds and hydration of blanched seeds using condensate water vapor. Next, the blanched and hydrated grains/seeds are conditioned to stabilize the grains/seeds to the desired moisture content. Conducted grinding milled grains/seeds to obtain a bimodal mixture of coarse material and fine grinding material. Dry the ground material with hot air and cool. Cooled material is then screened and classified for separation and extraction of finely ground material at a size in the range of less than 35 US mesh to 230 US mesh as whole grain gluten free flour and coarse material separation for more than 35 US mesh.

EFFECT: invention allows to reduce the consumption of energy and water, reduce emissions of dioxide in the production of flour, provides a high yield of the final product with improved biochemical and viscoelastic properties.

8 cl, 9 dwg, 5 tbl