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
1997-04-30
2000-01-25
Tran, Lien
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, A23L 1162
Patent
active
060175737
ABSTRACT:
A process of preparing an intermediate moisture pasta product having a moisture content of from 15 to 28% by preparing a dough containing an amount of a humectant to obtain a maximum water activity of 0.89 and an amount of alkali to increase the pH to about 11.5, sheeting or extruding the dough to give a fresh dough product, steaming the fresh dough product, and partially drying to a moisture content of from 15 to 28%.
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Marilyn Bakker, The Wiley Encyclopedia of Packaging Technology, pp. 218-221. 1986.
Baker Janice M.
Greene Robert N.
Toh Tian Seng
Wedral Elaine Regina
Nestec S.A.
Tran Lien
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