	US 12,133,533 B2
	Functionalized bran
Xia Liu, Maple Grove, MN (US); John McKeehen, Edina, MN (US); Christine Ng, Minneapolis, MN (US); Nesli Sozer, Espoo (FI); and Markus Nikinmaa, Helsinki (FI)
Assigned to General Mills, Inc., Minneapolis, MN (US)
Appl. No. 17/269,020
Filed by General Mills, Inc., Minneapolis, MN (US)
PCT Filed Aug. 22, 2018, PCT No. PCT/US2018/047534 § 371(c)(1), (2) Date Feb. 17, 2021, PCT Pub. No. WO2020/040757, PCT Pub. Date Feb. 27, 2020.
Prior Publication US 2021/0315218 A1, Oct. 14, 2021
Int. Cl. A21D 2/26 (2006.01); A23J 1/12 (2006.01); A23J 3/18 (2006.01); A23L 7/10 (2016.01); A23L 7/17 (2016.01); A23L 33/185 (2016.01)

CPC A21D 2/265 (2013.01) [A23J 1/12 (2013.01); A23J 3/18 (2013.01); A23L 7/115 (2016.08); A23L 7/17 (2016.08); A23L 7/198 (2016.08); A23L 33/185 (2016.08)]

4 Claims

1. A puffed food, the puffed food having a bran content of at least 12% by weight, and having a density of less than 300 kg/m³, wherein the bran content comprises a treated bran produced by a method comprising:

a. acidifying a bran to a pH of less than 5 for a sufficient period of time to increase soluble protein content of the bran by at least 10% by dry weight, and

b. after the period of time, increasing the pH of the acidified bran to a pH of at least 5.5 to produce the treated bran.