METHOD AND APPARATUS FOR MULTI-STAGE STABILIZATION OF WHOLE GRAIN FLOUR
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United States of America Patent
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Aug 14, 2014
app pub date -
Apr 1, 2011
filing date -
Apr 1, 2011
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Abstract
The present invention relates a method and a system for a multi-stage treatment of whole grain flour to reduce enzyme activity, and more specifically, for the rapid treatment of whole grain flour to reduce the lipase enzyme activity for increasing shelf-life using microwave energy for at least one of the stages.
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