Method of making dried pasta products

Details Method of making dried pasta products Method of making dried pasta products

1988-12-19

1990-04-10

Yeung, George

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

426557, A23L 116

Patent

active

049159666

ABSTRACT:
A method of making dried pasta products from freshly prepared pasta having a relative moisture content of about 32% by weight comprises a drying process which is carried out by successive isothermal applications of heat at progressively higher temperatures with the range of 40.degree. to 110.degree. C. while controlling the Aw of the pasta at values below 0.86.
In this way, the pasta overall drying time is significantly shortened while keeping its organoleptic properties unaltered.

REFERENCES:
patent: 4483879 (1984-11-01), Sugisawa et al.
patent: 4529609 (1985-07-01), Gaehring et al.
"Water Activity in the Pasta Products Drying Process", by Raffaele Paraventi, Tecnica Molitoria, Issue 9, Sep. 1984 (with translation).
Abstract of Japanese Appl. 84-95854.

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