Recombined whole grain having visually indistinguishable particulate matter and related baked products

Abstract

A recombined whole grain flour for use in preparing whole grain products such that whole grain particulates provide minimal visual impact to the whole grain product. By selectively controlling the particle size of the milled bran and germ constituents used in the recombined whole grain flour, the visual and color impact associated with bran and germ particulates can be substantially eliminated from the whole grain product. In particular, whole grain products such as whole grain breads, dough products, mixes and biscuits can be made with recombined whole grain flour. Whole grain products made with recombined whole grain flour are advantageous in that they incorporate the health advantages associated with whole grains while eliminating the characteristic, visual color differences noticeable within a whole grain crumb due to visually identifiable bran and germ particulates found in traditional whole grain products.

1 . A method for making a visually appealing whole grain product comprising: 
 providing recombined whole grain flour having individually milled portions of endosperm, bran and germ, the bran having a bran particle size from about 0.006 inches to about 0.017 inches; and    mixing said recombined whole grain flour with at least one wet ingredient to form a recombined whole grain dough mixture; and    baking said whole grain dough mixture wherein the bran is visually indistinguishable by an unassisted eye.    
   
   
       2 . The method of  claim 1 , wherein the bran particle size is from about 0.007 inches to about 0.015 inches.  
   
   
       3 . The method of  claim 1 , wherein the germ is milled to a germ particle size from about 0.006 inches to about 0.017 inches.  
   
   
       4 . The method of  claim 3 , wherein the germ particle size is from about 0.007 inches to about 0.015 inches.  
   
   
       5 . The method of  claim 1 , further comprising: 
 fortifying the recombined whole grain flour through the addition of one or more of bran and germ such that the amount of bran or germ exceeds an amount found in a grain kernel.    
   
   
       6 . A method for preparing a flour composition comprising: 
 separating a grain kernel having an endosperm portion; a bran portion and a germ portion of a grain kernel;    milling the bran portion to have a bran particle size from about 0.006 inches to about 0.017 inches; and    recombining the endosperm portion, the bran portion and the germ portion to form the recombined whole grain flour,    wherein the bran portion and the germ portion are visually indistinguishable to an unassisted eye from the endosperm portion.    
   
   
       7 . The method of  claim 6 , wherein the bran particle size is from about 0.007 inches to about 0.015 inches.  
   
   
       8 . The method of  claim 6 , further comprising: 
 milling the germ portion to have a germ particle size from about 0.006 inches to about 0.017 inches.    
   
   
       9 . The method of  claim 8 , wherein the germ particle size is from about 0.007 inches to about 0.015 inches.  
   
   
       10 . The method of  claim 6 , wherein recombining the endosperm portion, bran portion and germ portion comprises recombining one or more of the bran portion or germ portion in an amount exceeding an original weight percent of the bran portion or germ portion present in the grain kernel to form a fortified whole grain flour.  
   
   
       11 . The method of  claim 6 , wherein the grain kernel comprises a grain selected from the group consisting of: 
 wheat, amaranth, barley, buckwheat, corn, millet, oats, quinoa, rice, rye, sorghum, teff, triticale and wild rice.    
   
   
       12 . A whole grain flour having visually indistinguishable particulate matter comprising: 
 a bran portion, a germ portion and an endosperm portion, the bran portion milled to have a bran particle size from about 0.006 inches to about 0.017 inches such that the bran portion is visually indistinguishable from the germ portion and the endosperm portion when viewed by an unassisted eye.    
   
   
       13 . The whole grain flour of  claim 12 , wherein the bran particle size is from about 0.007 inches to about 0.015 inches.  
   
   
       14 . The whole grain flour of  claim 12 , wherein the germ portion is milled to have a germ particle size from about 0.006 inches to about 0.017 inches.  
   
   
       15 . The whole grain flour of  claim 14 , wherein the germ particle size is from about 0.007 inches to about 0.015 inches.  
   
   
       16 . The whole grain flour of  claim 12 , wherein a source grain kernel for the bran portion, germ portion and endosperm portion is selected from a grain consisting of: 
 wheat, amaranth, barley, buckwheat, corn, millet, oats, quinoa, rice, rye, sorghum, teff, triticale and wild rice.    
   
   
       17 . The whole grain flour of  claim 12 , wherein one or more of the bran portion and germ portion comprises greater than an original weight percent of a milled grain kernel so as to constitute a fortified whole grain flour.