Process for the production of dried pastas

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.

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426451, 426458, A23L 116

Patent

active

052564355

ABSTRACT:
Pasta prepared from a mixture of ground cereal product and water is cooked with steam while intermittently spraying water having a pH of from 5 to 5.5 and a temperature of at least 90.degree. C. on the pasta to hydrate the pasta, such that during cooking and hydration the temperature of the pasta does not fall below 97.degree. C., to obtain a cooked pasta having a dry matter content of from 35% to 45% by weight. The cooked pasta then is dried.

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patent: 4517215 (1985-05-01), Hsu
patent: 4599238 (1986-07-01), Saitoh et al.
patent: 4659576 (1987-04-01), Dahle et al.
patent: 4675199 (1987-06-01), Hsu
patent: 4828852 (1989-05-01), Hsu et al.
patent: 4876104 (1989-10-01), McGuire et al.
patent: 4898744 (1990-02-01), Leggett et al.
patent: 4990349 (1991-02-01), Chawan et al.

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