PASTA PROCESSING FOR LOW PROTEIN FLOUR AND DECREASED DRYING

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United States of America Patent

APP PUB NO 20150150288A1
SERIAL NO

14094319

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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 OwnerAddress
GENERAL MILLS INCNUMBER ONE GENERAL MILLS BLVD MINNEAPOLIS MN 55426

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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 7 14
Heitke, Benjamin Lee Corcoran, US 3 0
Miller, Kimberly Brooklyn Park, US 3 1
Tutuncu, Nurhan Pinar St. Paul, US 3 5

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