Pasta products

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

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Details

426451, 426557, 426578, A21D 800, A23L 116

Patent

active

053975863

ABSTRACT:
An improved pasta product is made by incorporating an aedu starch, a duh starch or a mixture thereof in an amount of about 5% to about 50% by weight of farinaceous material. The pasta has improved texture and works well in retort, frozen foods, microwave foods and food service applications. The use of aedu starch and duh starch to improve the texture is also applicable to tortillas.

REFERENCES:
patent: 4575460 (1986-03-01), Alapi et al.
patent: 4590084 (1986-05-01), Miller et al.
patent: 4774328 (1988-09-01), Friedman et al.
patent: 4790997 (1988-12-01), Friedman et al.
patent: 5004864 (1991-04-01), Robertson et al.
patent: 5120562 (1992-06-01), Furcsik et al.
patent: 5164215 (1992-11-01), Furcsik et al.

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