Food Science and Technology Department


Date of this Version



United States Patent (August 6, 2002) No. US 6,428,828 B1: 9 pages.


Copyright © 2011 American Association of Cereal Chemists, Inc. Used by Permission.


Disclosed are novel methods of producing food compositions by the use of an enzymatic digestion of the component parts of whole portions of cereal grains, and grain materials, to impart advantageous qualities to the resulting flour and dough related products produced therefrom. The present invention specifically relates to the fields of making flour and dough, used for totillas, corn chips, totilla chips, snacks, half-products and related products from the component parts and whole portions of cereal grains, and related materials.

Included in

Food Science Commons