发明名称 |
Process of manufacturing low protein flour pasta |
摘要 |
The invention is directed to a method of producing a dried pasta from low protein flour and to the dried pasta produced from the low protein flour. Low protein flour and water are blended to produce a pasta dough with a moisture content of about 25 to about 45 percent. The low protein flour has a protein level less than about 10 percent and the pasta dough does not contain significant amounts of a texture enhancing agent. The pasta dough is extruded into a desired pasta shape. The desired pasta shape is dried at a temperature of at least 75 DEG C and a relative humidity of at least about 70 percent for a time sufficient to produce a dried pasta with a finished moisture content of about 8 to about 13 percent. The dried pasta is produced has a textural firmness, after cooking, of about 12 to about 21 kgf (kilograms shear force). |
申请公布号 |
EP1570749(A1) |
申请公布日期 |
2005.09.07 |
申请号 |
EP20050251026 |
申请日期 |
2005.02.23 |
申请人 |
KRAFT FOODS HOLDINGS, INC. |
发明人 |
HANSEN, TIMOTHY S.;PADMANABHAN, MAHESH |
分类号 |
A23L1/00;A23L1/16 |
主分类号 |
A23L1/00 |
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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