| 摘要 |
1384149 Pasta S SALZA 18 July 1972 [21 July 1971 30 Nov 1971] 33475/72 Heading A2B A protein-free pasta comprises a mixture of ungelatinised starch and gelatinised starch, the latter acting as a binder for the former. It may be prepared (a) by kneading all the starch, in the presence of water and an emulsifier such as a monoglyceride of a C 14 to C 18 fatty acid at a temperature below 60‹C, heating to 60-75‹C, and then cooking and extruding, or (b) kneading only part of the starch with the water and emulsifier, the remainder being added when the homogeneous mass is heated to 60 to 75‹C. The cooking step may be carried out at atmospheric pressure, heating to 80-95‹C within 10 - 12 minutes, or by heating to 110-120‹C within 6-10 minutes at superatmospheric pressure. The starch may be obtained, for example, from corn, rice, wheat or potato. The preferred composition is 52-64 parts water and 0.8-1.2 parts emulsifier per 100 parts starch. |
