Process for producing an ultrafine-milled whole-grain wheat flour and products thereof
View Patent ↗A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from the ultrafine-milled whole-grain wheat flour. The process can be used for producing an ultrafine-milled coarse fraction. Further, using the process with a variety of other grains is discussed.
1. A continuous flow grain milling process for producing ultrafine-milled whole-grain wheat flour comprising the steps of:
(a) offering a quantity of cleaned and tempered wheat kernels;
(b) milling the wheat kernels into a fine fraction, consisting essentially of endosperm, and a coarse fraction comprising bran and germ;
(c) separating the fine fraction and the coarse fraction;
(d) separately milling the fine fraction to form a milled fine fraction;
(e) separately milling the coarse fraction in a gap mill having a conical rotor to form a milled coarse fraction and
(f) combining a portion of the milled coarse fraction with a portion of the milled fine fraction such that the combination has a particle size distribution where greater than 98% passes through a U.S. 70 wire screen and contains at least substantially all bran and germ as in the cleaned and tempered intact wheat kernels.
2. The process of claim 1 , wherein the milled whole grain wheat flour has a particle size distribution in which not less than ninety-five percent (95%) passes through a U.S. wire 100 sieve.
3. A process for producing an edible product comprising:
(a) obtaining a quantity of the ultrafine-milled whole grain wheat flour produced by the process of claim 1 ; and
(b) mixing the obtained the ultrafine-milled whole grain wheat flour with additional ingredients to produce an edible product.
4. The process of claim 3 , wherein the milled whole grain wheat flour has a particle size distribution in which not less than ninety-five percent (95%) passes through a U.S. wire 100 sieve, and wherein an air attrition gap mill having a conical rotor is used to grind the coarse fraction into an ultrafine-milled coarse fraction.
5. The process of claim 3 , wherein the edible product is selected from the group consisting of food, snack, and bakery products.
6. The process of claim 3 , wherein the wheat is a variety of white wheat.
7. The continuous flow grain milling process of claim 1 , wherein the wheat kernels are a variety of white wheat.
8. The process of claim 1 , wherein the milled whole grain wheat flour composition has substantially the same ash content as the cleaned and tempered wheat kernels.
9. The process of claim 1 , wherein the wheat is a variety of durum wheat.
10. The process of claim 1 , wherein the wheat is a variety of red wheat.
11. The process of claim 1 , wherein the milled whole grain wheat flour contains a substantially higher ash percentage than the cleaned and tempered wheat kernels.
12. The process of claim 1 wherein the milled whole grain wheat flour contains at least substantially the same ash content as intact wheat kernels.
13. The process of claim 1 wherein the milled whole grain wheat flour has an ash content at least 95% of the ash content of intact wheat kernels.
14. The process of claim 1 wherein the ash content of the composition is at least 97% of the ash content of an intact wheat kernels.
15. The grain milling process of claim 1 , wherein the gap mill is an air attrition gap mill.
16. The grain milling process of claim 1 , wherein the gap mill is an air attrition gap mill having an adjustable grinding gap between the conical shaped rotor and a corrugated baffle.
17. The grain milling process of claim 1 , wherein the coarse fraction is continuously fed to two first pass gap mills having an approximate throughput rate of 10,000 pounds per hour.