Title:
PASTA PROCESSING FOR LOW PROTEIN FLOUR AND DECREASED DRYING
Document Type and Number:
WIPO Patent Application WO/2015/084742
Kind Code:
A3
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.
Inventors:
TUTUNCU NURHAN PINAR (US)
FOLSTAD JENNIFER E (US)
MILLER KIMBERLY (US)
HEITKE BENJAMIN LEE (US)
BEAGER ANTHONY (US)
FOLSTAD JENNIFER E (US)
MILLER KIMBERLY (US)
HEITKE BENJAMIN LEE (US)
BEAGER ANTHONY (US)
Application Number:
PCT/US2014/067966
Publication Date:
October 29, 2015
Filing Date:
December 01, 2014
Export Citation:
Assignee:
GEN MILLS INC (US)
International Classes:
A23L7/109
Foreign References:
| US5397587A | 1995-03-14 | |||
| US3162536A | 1964-12-22 | |||
| US6146682A | 2000-11-14 |
Other References:
See also references of EP 3076801A4
Attorney, Agent or Firm:
FRAWLEY, Annette M. et al. (Inc.Number One General Mills Boulevard,P.O. Box 111, Minneapolis Minnesota, US)
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