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 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.

Methods for inoculating a grain suitable for use in testing methods of reducing bacterial load are disclosed. Also disclosed are methods of reducing bacterial load on a grain by using elevated temperature and an organic acid. Also disclosed are methods of tempering a grain at an elevated temperature and reduced time as compared to standard tempering methods.

This invention treats intermediate wheat grain to enhance detectable characteristics such as a spicy/cinnamon/sweet attribute and/or an increase in readily extractable hydroxycinnamic acids, such as ferulic acid. A process for treating intermediate wheat to enhance its hydroxycinnamate extractability, comprises: providing a starting feedstock comprising grain from Thinopyrum intermedium; treating the starting feedstock in a reactor in the presence of water, for a treatment time selected from 1 hour to 8 hours, at a treatment temperature selected from 10 C. to 35 C., at a treatment pH selected from 5.0 to 8.0, and a mass ratio of water to starting feedstock of at least 1, thereby generating a treated grain. As a result of the treatment, the treated grain is characterized by at least 25% higher hydroxycinnamate extractability compared to the starting grain. The treated grain may be recovered as a milled flour product. Experimental data demonstrate the utility of the invention.

This invention treats intermediate wheat grain to enhance detectable characteristics such as a spicy/cinnamon/sweet attribute and/or an increase in readily extractable hydroxycinnamic acids, such as ferulic acid. A process for treating intermediate wheat to enhance its hydroxycinnamate extractability, comprises: providing a starting feedstock comprising grain from Thinopyrum intermedium; treating the starting feedstock in a reactor in the presence of water, for a treatment time selected from 1 hour to 8 hours, at a treatment temperature selected from 10 C. to 35 C., at a treatment pH selected from 5.0 to 8.0, and a mass ratio of water to starting feedstock of at least 1, thereby generating a treated grain. As a result of the treatment, the treated grain is characterized by at least 25% higher hydroxycinnamate extractability compared to the starting grain. The treated grain may be recovered as a milled flour product. Experimental data demonstrate the utility of the invention.

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.

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.

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.