Sorghum genus flour fractionation process

Claim 1

THE COMMERCIAL PROCESS OF PRODUCING A LOW-PROTEIN, HIGH-STARCH, NEW FLOUR PRODUCT FROM SORGHUM GENUS GRAIN WHICH CONTAINS HETEROGENEOUS PARTICLES INCLUDING A PORTION CONSTITUTING DISCRETE PROTEIN SHREDS, A PORTION CONSTITUTING FREE STARCH GRANULES AND A PORTION CONSTITUTING AGGLOMERATES OF STARCH GRANULES ADHERED TO PROTEIN MATTER, COMPRISING THOSE METHOD STEPS WHICH CONSIST IN FIRST SUBJECTING THE SAID FLOUR INAN AIR CURRENT AT A CRITICAL CUT BETWEEN 13 AND 15 MICRONS (NOMINAL) WITH THE FINE FRACTION INCLUDING PROTEIN SHREDS SUSPENDED IN ONE STREAM OF SAID CURRENT AND THE COARSE FRACTION IN ANOTHER STREAM OF SAID CURRENT AND COLLECTING THE COARSE FRACTION, AND THEN SUBJECTING THE COARSE FRACTIONTO AN AIR CURRENT AND FRACTIONATING THE SAME AT A CUT BETWEEN 25 AND 35 MICROSN (NOMINAL) TO REMOVE FROM SAID LAST MENTIONED COARSE FRACTION THE LARGER PARTICLES CONSTITUTING MAINLY LARGE AGGLOMERATES OF STARCH GRANULES ADHERED TO PROTEIN MATTER, AND COLLECTING THE FINE FRACTION FROM SAID LAST AIR SEPARATION WHICH COMPRISES FOR THE MOST PART VOLUMETRICALLY, DISCRETE LARGER STARCH GRANULES OF THE SORGHUM GENUS FLOUR, HAVING A PROTEIN CONTENT AT LEAST 1 1/2% BELOW THAT OF THE ORIGINAL GRAIN, AND HAVING A FISHER VALUE BETWEEN 12 AND 19, AND HAVING LESS FAT AND FIBER CONTENT THAN THE ORIGINAL PARENT FLOUR.