Process for preparing noodles and alimentary pastes and premixed

Details Process for preparing noodles and alimentary pastes and premixed Process for preparing noodles and alimentary pastes and premixed

1987-12-16

1989-03-28

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Animal flesh, citrus fruit, bean or cereal seed material

426555, 426557, 426653, A23L 116, A23L 1236

Patent

active

048162728

ABSTRACT:
Crystalline .alpha.-maltose extremely improves the stability, taste quality and shelf life of noodles and alimentary pastes, as well as decreases the addition of water in their preparation. Since crystalline .alpha.-maltose exerts an activity of binding flour, a satisfiable dough can be obtained with a reduced addition of water. In corporation of crystalline .alpha.-maltose into flour yields a premixed flour for preparing noodles and alimentary pastes, and the addition of water thereto attains an excellent dough products.

REFERENCES:
patent: 4495214 (1985-01-01), Seltzer
Hodge, Rendleman and Nelson, Useful Properties of Maltose, Cereal Science Today, vol. 17 No. 7, Jul. 1972, pp. 180-184, 186-188.

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