Title:
DRY PASTA
Document Type and Number:
WIPO Patent Application WO/2021/079896
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a dry pasta that, when boiled, has a chewy and crispy texture unique to pasta and also has a soft and springy texture. The present invention also addresses the problem of providing a dry pasta that, even when re-heated in a microwave after being boiled and then stored in a chilled state, maintains a good texture. The problem is solved by a dry pasta containing flour (GA-SX flour) obtained by milling harvested wheat which retains the enzymatic activity of GBSSI-A1 and is deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1 and deficient in the enzymatic activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1, the flour being contained in an amount of 2-35% by mass relative to the total amount of raw material flour comprising durum wheat semolina and the flour.
Inventors:
YAZAKI TOMOHIKO (JP)
Application Number:
PCT/JP2020/039487
Publication Date:
April 29, 2021
Filing Date:
October 21, 2020
Export Citation:
Assignee:
NIPPN CORP (JP)
International Classes:
A23L7/109; A01H5/00; C12N9/10; C12N15/54
Foreign References:
| JP2018186793A | 2018-11-29 | |||
| JP2013188206A | 2013-09-26 | |||
| JP2015033362A | 2015-02-19 | |||
| JP2015033357A | 2015-02-19 |
Other References:
HOGG, A. C. ET AL.: "Creation of a high-amylase durum wheat through mutagenesis of starch synthase II (SSIIa", JOURNAL OF CEREAL SCIENCE, vol. 57, 2013, pages 377 - 383, XP055518865, DOI: 10.1016/j.jcs.2013.01.001
Attorney, Agent or Firm:
TANAKA Shinichiro et al. (JP)
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