Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1975-04-28
1976-12-28
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
A23L 116
Patent
active
040003302
ABSTRACT:
A method of producing a pasta product (macaroni, spaghetti, noodles, etc.) wherein either hard or soft wheat or blends with durum semolina are improved with soy protein isolate to provide physical characteristics in the products substantially equivalent to those of durum semolina pasta in both the conventionally cooked and retorted products while increasing the usable protein content.
REFERENCES:
patent: 3252805 (1966-05-01), Sienkiewicz et al.
patent: 3484251 (1969-12-01), Lawrence et al.
patent: 3843818 (1974-10-01), Wren et al.
Hlynka, I. "Wheat, Chemistry and Technology" 1964, American Association of Cereal Chemists, St. Paul, Minn.
Sipos Endre F.
Young Larry L.
Central Soya Company, Inc.
Jones Raymond N.
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