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
1993-04-09
1995-03-14
Czaja, Donald E.
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.
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.
Friedman Robert B.
Furcsik Susan L.
Stankus Carol A.
American Maize-Products Company
Czaja Donald E.
Mims Mary S.
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