Process for preparing quick cooking semimoist pasta and product

Details Process for preparing quick cooking semimoist pasta and product Process for preparing quick cooking semimoist pasta and product

1982-05-20

1985-07-16

Jones, Raymond

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

With biocide or biostat

426557, A23L 116

Patent

active

045296090

ABSTRACT:
A semimoist pasta product is prepared by uniformly dispersing a finely divided salt throughout a dough of wheat flour and water, partially gelatinizing the salt-containing dough, and then drying the gelatinized dough to a moisture content of at least 15% and an A.sub.w of no more than 0.85. The dough, which can be made from wheat flour other than conventionally employed durum semolina, may also contain preservatives and color enhancing additives. The dough is formed into a pasta shape at any appropriate point after the finely divided salt is uniformly dispersed throughout the dough. The resulting semimoist pasta product is flexible, shelf stable and quick cooking.

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