Edward J Howey

US Patent:

6616957, Sep 9, 2003

Filed:

Nov 28, 2000

Appl. No.:

09/723378

Inventors:

Carolyn Louise Wilhelm - Hackettstown NJ
Tim Michael Adrianson - Oak Ridge NJ
Diane Louise Gannon - Perrysburg OH
Edward Douglas Howey - Toledo OH
Harold Ira Levine - Morris Plains NJ
Patricia Ann Mozeke - Bedminster NJ
Louise Slade - Morris Plains NJ

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A23L 110

US Classification:

426241, 426549, 426622

Abstract:

A process is provided for making reduced fat, low fat or no-fat graham-based crackers and flour for the production thereof. The process for making the flour includes providing whole wheat berries having a moisture content of from about 15% by weight to about 20% by weight, radiating the berries with infrared (IR) energy, optionally maintaining the berries at an elevated temperature of from about 80Â C. to about 110Â C. for a period of time up to about one hour, and cooling, drying and comminuting the treated berries. The moisture content of the berries can be adjusted by moistening or tempering the berries prior to treatment with IR energy. The moisture content, optional tempering conditions, amount of irradiated IR energy, the elevated temperature, and the various treatment periods are sufficient to inactivate lipase and lipoxygenase in the berries yet insufficient to gelatinize more than about 20% of the starch in the berries. The graham flour has excellent shelf-life stability, and can be used to obtain machinable doughs on a mass production, continuous basis. Baked goods made from the flour have a surprisingly crunchy texture.