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
1975-08-29
1977-08-23
Hunter, Jeanette M.
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.
426662, A23L 116
Patent
active
040441652
ABSTRACT:
In view of obtaining precooked pasta products with a good shelflife, wheat semolina, with or without food additives, is mixed with 15 to 20% by weight of cold water on the basis of the weight of the semolina, the dough obtained is cooked during its extrusion under high pressure, at temperatures ranging between 90.degree. C and 110.degree. C, causing the gelatinization of the starch, the extrusion-cooked product is then dried down to the legal moisture level (equal to or under 12.5% by weight), and cooled, the end product being rehydrated at the time of consumption by heating in boiling water for less than 5 minutes.
REFERENCES:
patent: 2629662 (1953-02-01), Julian et al.
patent: 3162536 (1964-12-01), Kaufman
patent: 3846563 (1974-11-01), Cunningham
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