Appeal No. 2006-0379
Application No. 10/315,780
42. The improved whole wheat flour of claim 41 prepared from
white wheat.
43. The improved whole wheat flour of claim 41 having a pH of
about 6.3 to 6.7.
44. The improved whole wheat flour of claim 43 prepared from
hard white wheat.
45. A finished baked good prepared from the flour of claim 40.
49. The improved whole wheat flour of claim 40, wherein each of
the peroxide bleached whole grains of wheat includes a bran
layer having been treated with peroxide to decrease an exterior
color of the bran layer and an inner endosperm having, at most,
minimal exposure to any peroxide.
50. A lightened grain kernel comprising:
a bran layer having been treated with peroxide to decrease
an exterior color of the bran layer; and
an inner endosperm having, at most, minimal exposure to any
peroxide.
51. The lightened grain kernel according to claim 50, wherein
the grain kernel is selected from the group consisting of wheat,
rice, barley and soybeans.
52. The lightened grain kernel according to claim 51, wherein
the grain kernel is constituted by white wheat.
53. The lightened grain kernel according to claim 52, wherein
the white wheat is hard white wheat.
The examiner relies on the following reference as evidence
of unpatentability:
Devic 5,480,788 Jan. 02, 1996
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