The present disclosure provides systems, compositions and methods for the processing of cereal grains, and in particular wheat, as well as optimized enzyme compositions suitable for that particular purpose.

Comestibles prepared using 1,3-propanediol may include modified flavor profiles relative to comparable comestibles that do not include 1,3-propanediol. Further 1,3-propanediol may be used in low concentrations, such as about 0.01 to about 5 wt. % in comestibles to effect modification of flavor profiles including perception of oxidized whole grain wheat flavors and the like.

A method for manufacturing a composition consisting of brewer's spent grains and polylactic acid includes the steps of: providing a raw material containing brewer's spent grains; providing a raw material containing polylactic acid; mixing the brewer's spent grains with the polylactic acid at a specific proportion; and providing a binder to enable the brewer's spent grains and the polylactic acid to be well mixed, and to maintain a desired tensile strength. A pretreatment unit includes a dehydration process, a desiccation process, a drying process, a grinding process and a sieving process. A granulator includes a double screw extruder connected with a cutting machine. The double screw extruder mixes the PLA material and the brewer's spent grains and extrudes them into plastic bars which are then cut into plastic granules by the cutting machine.

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.

Automated grinder systems include several different automatic functions including liquid and substrate soaking, mixing, grinding, fermenting, and cleaning. Example grinders include storages for soaking and draining a substrate for grinding, a water or other fluid reservoir connected to provide soaking material, and a grinder connected to the storage to receive and grind the substrate. A resting unit may receive the ground batter and potentially ferment the same by controlling its temperature, humidity, pH, etc. Jets may be connected to a water reservoir and direct liquid water into the grinder, potentially with soap, to cleanse the same.

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 composition consisting of BSG and PLA is produced by the following steps: processing brewer's spent grains; mixing the BSG with the PLA at a specific proportion; the BSG and the PLA are well mixed by a binder and then subjected to a granulation process to form plastic granules. Adding BSG to the PLA can reduce the use of PLA. Furthermore, the composition consisting of BSG and PLA and the method for making the same are further utilized to make utensils, bottles, cans, containers, parts and other biological plastic products to achieve the purpose of adding value to the BSG.

A method and system is disclosed which uses a combination of optical and mechanical separation processes to remove gluten-containing grains from a mixture of oat kernels.

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.

The present invention provides a process for producing a food ingredient or beverage ingredient. The present invention also provides a process for producing food product or beverage product. The present invention also provides a process for providing starch, amylose, amylopectin, -glucan, fructan, non-starch polysaccharide, dietary fibre or resistant starch to improve one or more indicators of health in a mammal.