Abstract

A method of starch extraction, starch modification, and/or malting comprising (a) steeping a starch source in the presence of an aqueous anolyte product, (b) adding an aqueous anolyte product to an intermediate product extraction slurry comprising starch and gluten, (c) adding an aqueous anolyte product to a starch product slurry produced by separating the starch and gluten, (d) contacting an extracted starch product with a type and amount of an aqueous anolyte product effective for modifying the starch product and/or (e) steeping the starch source in the presence of an aqueous catholyte product.

IPC Classes  ?

• C08B 30/04 - Extraction or purification
• C08B 31/00 - Preparation of chemical derivatives of starch
• C12C 1/00 - Preparation of malt

Abstract

A method of decontaminating grain, nut, or seed products and a method for conditioning grain in a milling process for decontamination and to produce an improved milled product which will yield baked goods, for example, of increased size and extended shelf life. In the decontamination and/or conditioning procedure, the grain, nut, or seed product is contacted with an aqueous anolyte product which can be undiluted or can be diluted with non-activated water. In undiluted form, the aqueous anolyte product preferably has a pH in the range of from about 4.5 to about 7.5 and a positive oxidation- reduction potential of at least *550mV.

IPC Classes  ?

• A23B 9/24 - Preserving with chemicals in the form of liquids or solids
• A21D 2/00 - Treatment of flour or dough by adding materials thereto before or during baking
• A21D 2/02 - Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
• A23B 9/16 - Preserving with chemicals
• A23B 9/30 - Inorganic compounds
• B02C 9/00 - Other milling methods or mills specially adapted for grain
• B02C 9/04 - Systems or sequences of operations; Plant