PASTA PROCESSING FOR LOW PROTEIN FLOUR AND DECREASED DRYING
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United States of America Patent
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Issued Date -
Jun 4, 2015
app pub date -
Dec 2, 2013
filing date -
Dec 2, 2013
priority date (Note) -
Abandoned
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Abstract
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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