Treatment of grain
Patent 3974298 Issued on August 10, 1976. Estimated Expiration Date: 
August 10, 1993. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
August 10, 1993. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References3490917 InventorsAssigneeApplicationNo. 503310 filed on 09/05/1974US Classes:426/553, Triglyceride material containing426/463, Cereal material, e.g., flour, meal, bran, etc.426/464, With size reduction, e.g., mashing, cutting, etc.426/473, With size reduction, e.g., mashing, cutting, etc.426/520, Heating above ambient temperature426/558, Egg containing426/622Flour or meal typeExaminersPrimary: Yudkoff, NormanAssistant: Mullen, Martin G. Attorney, Agent or FirmInternational ClassA21D 6/00 (20060101)Foreign Application Priority Data1973-09-07 UKAbstractGrain, (or a milling intermediate, e.g. semolina) is heated at a temperature of 100° to 140°C (or 100°-200°C for semolina) for a period inversely related to temperature and not less than 1 hour at 100°C, so as to improve the quality of cake flour produced by milling (or further milling). The time of heating t (in minutes) is preferably related to the temperature T (in °C) by the equation t = a' - b'T + c'T2 where for wheat a'= 2188, b'= 31.535 and c' = 0.11438 and for semolina a' = 408, b' = 4.252 and c' - 0.1121. The need for chlorination of the flour produced is thus avoided.Field of SearchOf isolated cereal seed or bean materialWhole seed or bean material By steam Cereal Cereal material, e.g., flour, meal, bran, etc. With size reduction, e.g., mashing, cutting, etc. Including heating or dehydration With size reduction, e.g., mashing, cutting, etc. Cereal material is basic ingredient Flour or meal type Basic ingredient is starch based batter, dough product, etc. Having chemical gas producer Batter type Triglyceride material containing Egg containing Treatment or preparation of farinaceous dough, batter, or pastry product, e.g., pie, etc. Heating above ambient temperature | |
