Process for extruding pastas

Details Process for extruding pastas Process for extruding pastas

1991-07-30

1992-08-18

Yeung, George

Food or edible material: processes, compositions, and products

Processes

Treatment or preparation of farinaceous dough, batter, or...

425204, 425208, 425209, 426504, 426519, 426557, A23L 100, A23P 100

Patent

active

051398060

ABSTRACT:
A pasta is prepared by mixing particulate cereal semolina, which has a particle size of less than 300 .mu.m, with water in amounts so that the semolina-water mixture has a water content of from 30% to 35% by weight, and then the moistened semolina is kneaded and then extruded. The mixing, kneading and extrusion is carried out in an extrusion unit which has two identical parallel screws which rotate in the same direction. The temperature of the product which is mixed, kneaded and extruded is maintained below 55.degree. C.

REFERENCES:
patent: 4185123 (1980-01-01), Wenger et al.
patent: 4474473 (1984-10-01), Higuchi et al.
patent: 4943402 (1990-07-01), Kafka et al.

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