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1. A method of extruding a pasta product having about 20 to about 35 percent protein, the method comprising:
adding a texture-modifying agent including about 50 to about 500 ppm of an enzyme having peptidase activity consisting of endopeptidase activity, the enzyme selected from the group consisting of papain, bromelain, proteases of microbial origin derived from Aspergillus Orizae, and combinations thereof, about 50 to about 200 ppm of a reducing agent selected from the group consisting of ascorbic acid, L-cysteine, sorbic acid, fumaric acid, and combinations thereof, and about 5,000 to about 20,000 ppm of a dough modifier selected from the group consisting of glyceryl monoestearate, monoglycerides, diglycerides, and combinations thereof into water to form a water pre-mix; blending the water pre-mix into a pasta dough having wheat flour and an additional protein source selected from the group consisting of wheat flour, vital gluten, wheat protein isolates, soy protein isolates, and combinations thereof in an amount such that the pasta product has about 20 to about 35 percent protein wherein the amount of water is about 1 time that of the amount of protein in the pasta dough or wherein the amount of water is about 1.3 times that of the amount of protein in the pasta dough; extruding the pasta dough through a die orifice into the pasta product; and wherein the texture modifying agent and amount of water relative to the amount of protein allows the pasta dough having about 20 to about 35 percent protein to be extruded through the die orifice and provide an al dente texture of a semolina-based pasta product having about 10 to about 13 percent protein.
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