Method for expressing protein quality of flour

Patent metadata

Field	Value
Publication number	US-9683979-B1
Application number	US-201514936004-A
Country	US
Kind code	B1
Filing date	Nov 9, 2015
Priority date	Feb 21, 2013
Publication date	Jun 20, 2017
Grant date	Jun 20, 2017

Abstract

A method for forming a grain composition includes mixing a first grain powder composition with water using a mixing apparatus to form a mixture. Mechanical energy applied to the mixture is calculated from the measured torque. The protein quality is expressed as the measured torque as a function of mechanical energy and is compared to a standard. If the protein quality of the first grain powder composition does not meet the standard, a second grain power composition is formed having a different weight percent of the first source of grain powder than the first grain powder composition.

First claim

We claim:

1. A method for forming a grain composition, the method comprising:
forming a first grain powder composition comprising at least a first source grain powder;
mixing at least a portion of the first grain powder composition with water using a mixing apparatus to form a first mixture;
measuring torque applied to the mixing apparatus by the first mixture at discrete time intervals;
calculating mechanical energy applied to the first mixture from the measured torque;
expressing a protein quality of the first grain powder composition as the measured torque as a function of mechanical energy;
comparing the protein quality of the first grain powder composition to a standard; and
forming a second grain powder composition having a different weight percent of the first source grain powder than the first grain powder composition if the protein quality of the first grain powder composition does not meet the standard.

2. The method of claim 1 further comprising:
calculating a viscosity of the first mixture from the measured torque; and
expressing the protein quality of the first grain powder composition as the viscosity as function of mechanical energy.

3. The method of claim 2 wherein the viscosity is apparent viscosity as a percent of peak apparent viscosity.

4. The method of claim 1 further comprising:
determining that the protein quality of the first grain powder composition exceeds the standard; and
forming the second grain powder mixture with a second grain powder and an decreased amount of the first grain powder relative to the first mixture.

5. The method of claim 1 further comprising:
mixing at least a portion of the second grain powder composition with water using a mixing apparatus to form a second mixture;
measuring the torque applied to the mixing apparatus by the second mixture at discrete time intervals;
calculating mechanical energy applied to the second mixture from the measured torque;
expressing a protein quality of the second grain powder composition as the measured torque as a function of mechanical energy; and
comparing the protein quality of the second grain powder composition to the standard, wherein the first mixture and the second mixture have the same flour to water ratio.

6. The method of claim 1 wherein the torque is measured before the first mixture reaches a maximum development and after the first mixture reaches a maximum development.

7. The method of claim 1 wherein mixing at least a portion of the first grain powder with water comprises mixing at least a portion of the first grain powder with water in a vessel maintained at 20° C. or less using the mixing apparatus.

8. The method of claim 7 wherein mixing at least a portion of the first grain powder with water comprises mixing at least a portion of the first grain powder with water using the mixing apparatus at 70 revolutions per minute (RPM) or less.

9. The method of claim 1 wherein a steady state temperature of the first mixture during mixing is less than or equal to an average temperature of the first grain powder composition and water before mixing, and the first grain powder composition and water are mixed using the mixing apparatus at 70 revolutions per minute (RPM) or less.

10. The method of claim 1 wherein mixing at least a portion of the first grain powder with water comprises mixing at least a portion of the first grain powder with water in a vessel maintained at 30° C. or less.

11. The method of claim 10 wherein mixing at least a portion of the first grain powder with water comprises mixing at least a portion of the first grain powder and water using the mixing apparatus at 100 revolutions per minute (RPM) or greater.

12. The method of claim 1 wherein the protein quality is determined by the mechanical energy at a percent peak apparent viscosity of less than 100% after maximum development of the mixture.

13. The method of claim 1 and further comprising recording torque as a function of time.

14. The method of claim 1 wherein a steady state temperature of the first mixture during mixing is less than or equal to an average temperature of the first grain powder composition and water before mixing.

15. The method of claim 1 wherein torque is measured for a predetermined time period after the mixture reaches maximum development.

16. The method of claim 1 wherein the mixing apparatus is an electric mixing apparatus.

17. A method of forming a dough, the method comprising:
forming a grain composition according to claim 1 ; and
if the first grain powder composition meets the standard, mixing at least a portion of the first grain powder composition with water and at least one dough component to form a dough.

Assignees

• Gen Mills Inc

Inventors

• Dowd Craig A
• Michaels James P
• Augst Elliot

Classifications

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• G01L5/00

  Apparatus for, or methods of, measuring force, work, mechanical power, or torque, specially adapted for specific purposes · CPC title

• G01N33/10 Primary

  Starch-containing substances, e.g. dough · CPC title

• A23L1/1041

  Human Necessities · mapped topic

• A21D8/02

  Methods for preparing dough; Treating dough prior to baking · CPC title