Abstract: The invention provides process or method of malting cereal seeds, such as barley, wheat, rye, corn, oats, rice, millet and sorghum which process includes reducing the microbial level in the seeds prior to steeping, malting and the introduction of a starter culture used in the malting process. According to the invention, the reduction of microbial levels permits efficient use of starter cultures, such as molds, yeasts, bacteria, spores and activated spores.

Abstract: The present invention provides a high fiber additive composition which is a by-product of milling processes wherein the high fiber additive enhances the fiber content of a variety of products including flour, yoghurts, beverages, baking items, snack foods such as pretzels, cereal products such as breakfast cereals, and salsa. The additive is provided from a high fiber, low starch source of plant material.

Abstract: The present invention provides an additive composition made from milled cereal by-products. The additive is for enhancing the strength and/or stability of food products. The additive composition comprises a cooked cereal by-product which includes gelatinized edible starch. The starch is gelatinized to an extent, and is present in an amount, such that when the composition additive is added to masa or other cereal grain flour or dough at a level of at least about 0.5 weight percent, the composition additive is effective for increasing the strength and/or the shelf life of food products made from the additive and flour.

Abstract: The invention provides process or method of malting cereal seeds, such as barley, wheat, rye, corn, oats, rice, millet and sorghum which process includes reducing the microbial level in the seeds prior to steeping, malting and the introduction of a starter culture used in the malting process According to the invention, the reduction of microbial levels permits efficient use of starter cultures, such as molds, yeasts, bacteria, spores and activated spores.

Abstract: A particulate food product is indirectly heated to at least about 170.degree. after steam is directly injected onto the particulate food product to provide a moist environment and surface moisture on the particulate food product. The indirect heating is continued for a time and temperature to reduce the microbial contamination of the particulate cereal and/or legume products by an amount of at least log 2 without the loss of the functional properties.

Abstract: This invention is directed to a continuous process for the production of flour and dough using separate components of cereal grain. Masa flour and dough is made by blending component parts of corn kernels, hydrating the blend, tempering the blend and cooking the tempered blend.

Abstract: An additive composition made from milled cereal by-products. The additive is for enhancing the strength and/or stability of tortillas and related products. The additive composition comprises a cooked cereal by-product which includes gelatinized edible starch. The starch is gelatinized to an extent, and is present in an amount, such that when the composition additive is added to masa or other cereal grain flour or dough at a level of at least about 0.5 weight percent the composition additive is effective for increasing the strength and/or the shelf life of tortillas made from the additive and flour.

Abstract: The invention is directed to a continuous process for the production of rice flour and dough. Rice flour and dough is made by hydrating rice flour or a blend of rice flour and other cereal components, tempering, and then cooking to partially gelatinize the starch in the flour.

Abstract: Articles manufactured with a composition comprising a polymer of an unsaturated hydrocarbon, a C.sub.1-4 alkyl or hydroxyalkylether of starch having a degree of substitution of at least 0.25, and a polyhydric aliphatic alcohol having 2 to 10 carbon atoms and 2 to 6 hydroxyl groups; wherein the compatibilizing agent can be a vinyl copolymer, acrylic copolymer and mixtures thereof. The composition can be used in the preparation of biodegradable plastics.

Abstract: A composition comprising a polymer of an unsaturated hydrocarbon, a C.sub.1-4 alkyl or hydroxyalkylether of starch having a degree of substitution of at least 0.25, and a polyhydric aliphatic alcohol having 2 to 10 carbon atoms and 2 to 6 hydroxyl groups wherein the compatibilizing agent can be a vinyl copolymer, acrylic polymer and mixtures thereof. The composition can be used in the preparation of biodegradable plastics.

Abstract: A composition comprising a polymer of an unsaturated hydrocarbon, a C.sub.1-4 alkyl or hydroxyalkylether of starch having a degree of substitution of at least 0.25, and a polyhydric aliphatic alcohol having 2 to 10 carbon atoms and 2 to 6 hydroxyl groups wherein the compatibilizing agent can be a vinyl copolymer, acrylic copolymer and mixtures thereof. The composition can be used in the preparation of biodegradable plastics.

Abstract: A process and composition thereof for making a proteinaceous product which comprises preparing an aqueous slurry of soy protein; treating the slurry by adjusting the pH to about 3.5 to about 6 and adding a viscosity reducing agent selected from the group consisting of a proteolytic enzyme and carbohydrase enzyme and an antioxidant, or mixtures thereof to form a pretreated slurry; heating the pretreated slurry, to a temperature not greater than 155.degree. C. such that the pretreated slurry does not contain a substantial amount of proteinaceous antinutritional factors and antigenicity factors; treating the pretreated slurry with a hydrolyzing agent from a source of alpha-galactosidase; and drying the proteinaceous material to form a soy product.