A process for converting spent grain into flour by drying and milling is disclosed. The process includes the steps of introducing a quantity of wet spent grain into a container for removing moisture by the action of gravity. After the gravity drying, the wet spent grain is transferred to a press to mechanically remove additional moisture. The wet spent grain is placed in a fluid bed processor where the grain additional moisture is removed through heating and fluidization. Some embodiments may include a dust collection system in connection with the fluid bed processor, wherein the dust collection system incorporates a separator for separating the grains. Once dried, the dry spent grain is introduced into a mill to be ground into the proper flour consistency. The resulting flour product can then be used for a variety of foodstuff applications.

A process for converting spent grain into flour by drying and milling is disclosed. The process includes the steps of introducing a quantity of wet spent grain into a container for removing moisture by the action of gravity. After the gravity drying, the wet spent grain is transferred to a press to mechanically remove additional moisture. The wet spent grain is placed in a fluid bed processor where the grain additional moisture is removed through heating and fluidization. Some embodiments may include a dust collection system in connection with the fluid bed processor, wherein the dust collection system incorporates a separator for separating the grains. Once dried, the dry spent grain is introduced into a mill to be ground into the proper flour consistency. The resulting flour product can then be used for a variety of foodstuff applications.

Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills.

A system and method for flaking. The system includes a stationary roller, and moveable roller, and an adjustable fixator applying tension between the stationary and moveable rollers. The fixator includes a pressure transducer and a linear indicator. The transducer and indicator allow the fixator to read pressures and make fine adjustments to the fixator to obtain a desired gap between the two rollers.

An electromechanical nixtamalization system comprises a vertical cylindrical reactor formed by an inside container with an insulating layer, an end in the shape of a truncated cone, in which the material inlet and outlet reactor cover is provided. A reactor resistor is arranged inside the reactor and can be removed from the reactor through a resistor cover to which it is attached by one of the ends thereof, the cover being accessible from the outside through the wider end of the reactor, which is exactly opposite to the end in the shape of a truncated cone in which the material inlet and outlet is located. The reactor rotates in an oscillating manner about a horizontal rotation shaft attached to a base or structure along with bearings. A compressor introduces pressure through a pressure inlet valve located inside the reactor and a water tank located above the reactor is in communication with a lime container and in turn feeds the reactor through a valve. The gasses generated inside the reactor are used to heat the water reservoir.

The present disclosure relates to a method of producing a grain powder including: (a) immersing a grain raw material into water; (b) freezing the immersed grain raw material at 196 C. to 50 C.; (c) grinding the frozen grain raw material to obtain a ground product, wherein the ground product has an average particle size smaller than a cell size of the grain raw material, and (d) freeze-drying the ground product at 80 C. to 20 C. to obtain the grain powder.

A foodstuff preparation device may include a roasting chamber having grinding funnel configured for communicating a foodstuff, having a pre-ground particle size, between two or more grinding stones, such as a first grinding stone and a second grinding stone. A grinding motor may be configured to motivate the foodstuff between the two or more grinding stone so that the foodstuff exits from between a first grinding stone and second grinding stone with a first ground particle size, the first ground particle size smaller than the pre-ground particle size. Generally, the device may be configured to prepare foodstuffs, such as sesame seeds, by roasting and grinding them to produce Tahini, or any other similar prepared food. Optionally, the foodstuff may be communicated into the grinding funnel from a dispensing funnel or from a roasting cavity having a heating element configured to govern the temperature of the roasting cavity.

A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.

A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.

A method of reducing the asparagine content of whole grain flour for the production of baked goods includes treating whole grains by tempering the whole grains in an aqueous solution of an asparagine-reducing composition to concentrate and localize asparaginase activity in the bran and germ of the whole grains. In one approach, the asparagine-reducing composition may comprise an asparaginase enzyme. In another approach, the asparagine-reducing composition may comprise a yeast strain capable of degrading asparagine. The tempering treatment with the asparagine-reducing composition reduces asparagine in the whole grains by at least about 25%, resulting in a whole grain flour having an asparagine content of no more than about 250 ppm. Also described are baked goods having a reduced asparagine and acrylamide content comprising a whole grain flour obtained by treating whole grains with an asparagine-reducing composition during tempering.