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GB133886A - - Google Patents

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Publication number
GB133886A
GB133886A GB133886DA GB133886A GB 133886 A GB133886 A GB 133886A GB 133886D A GB133886D A GB 133886DA GB 133886 A GB133886 A GB 133886A
Authority
GB
United Kingdom
Prior art keywords
meal
flour
coleman
oats
cereals
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
Publication of GB133886A publication Critical patent/GB133886A/en
Active legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • A23L7/1975—Cooking or roasting

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)

Abstract

133,886. Jones, H. G., and Coleman, . C. J. Feb. 24, 1919. Preparing flour and meal from special material's; heating flour and meal; processes of treating grain.-Cereals or their products are heated to a temperature between 320 and 400‹ F. for a period of thirty to sixty minutes to improve their dietetic properties. Oats, wheat, barley, maize, and rice are referred to.
GB133886D Active GB133886A (en)

Publications (1)

Publication Number Publication Date
GB133886A true GB133886A (en)

Family

ID=1727280

Family Applications (1)

Application Number Title Priority Date Filing Date
GB133886D Active GB133886A (en)

Country Status (1)

Country Link
GB (1) GB133886A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2898210A (en) * 1957-04-01 1959-08-04 Quaker Oats Co Process for producing rolled oats

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2898210A (en) * 1957-04-01 1959-08-04 Quaker Oats Co Process for producing rolled oats

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