PASTA PROCESSING FOR LOW PROTEIN FLOUR AND DECREASED DRYING

摘要

A pasta product can be formed from a low protein flour by blending the low protein flour with water to form a pasta dough. In some examples, the pasta dough is then hot extruded to produce an extruded pasta before being dried. In contrast to cold extrusion where the goal is to minimize starch gelatinization while shaping the pasta dough, hot extrusion can cause starch within the low protein flour to gelatinize. The gelatinized starch may help compensate for the lack of protein network structure caused by using a low protein flour.

主权项

1. A method comprising:
blending a flour containing ungelatinized starch and less than 11 weight percent protein with liquid water to form an extrudable pasta dough, the liquid water having a temperature greater than 50 degrees Celsius such that blending the flour with the liquid water initiates gelatinization of the ungelatinized starch, wherein a ratio of the temperature of extrusion divided by the temperature of the liquid water ranges from 0.7 to 1.3; extruding the extrudable pasta dough at a temperature greater than 50 degrees Celsius and thereby further partially gelatinizing the ungelatinized starch to produce an extruded pasta product; and drying the extruded pasta product.