PASTA PROCESSING FOR LOW PROTEIN FLOUR AND DECREASED DRYING

Number of patents in Portfolio can not be more than 2000

United States of America Patent

APP PUB NO 20150150288A1
SERIAL NO

14094319

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ATTORNEY / AGENT: (SPONSORED)

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Abstract

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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.

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Patent Owner(s)

Patent OwnerAddressTotal Patents
GENERAL MILLS, INC.MINNEAPOLIS, MN574

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Beager, Anthony Victoria, US 2 0
Folstad, Jennifer E Blaine, US 5 11
Heitke, Benjamin Lee Corcoran, US 3 0
Miller, Kimberly Brooklyn Park, US 3 0
Tutuncu, Nurhan Pinar St. Paul, US 3 4

Cited Art Landscape

Patent Info (Count) # Cites Year
 
NESTEC S.A. (1)
* 6551645 Process for manufacturing a pasta product 3 2000
 
SOCIETE D'ASSISTANCE TECHNIQUE POUR PRODUITS NESTLE S.A. (1)
* 4544563 Process of preparing a gelled pasta product 18 1983
 
University of Saskatchewan (1)
* 5989620 Production of legume pasta products by a high temperature extrusion process 3 1997
 
Kraft, Inc. (1)
* 4423082 Method for manufacturing quick cooking pasta products 23 1981
* Cited By Examiner

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