发明名称 |
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. |
申请公布号 |
WO2015084742(A3) |
申请公布日期 |
2015.10.29 |
申请号 |
WO2014US67966 |
申请日期 |
2014.12.01 |
申请人 |
GENERAL MILLS, INC. |
发明人 |
TUTUNCU, NURHAN PINAR;FOLSTAD, JENNIFER E.;MILLER, KIMBERLY;HEITKE, BENJAMIN LEE;BEAGER, ANTHONY |
分类号 |
A23L7/109 |
主分类号 |
A23L7/109 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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