Process of preparing a gelled pasta product

Details Process of preparing a gelled pasta product Process of preparing a gelled pasta product

1983-08-25

1985-10-01

Jones, Raymond

Food or edible material: processes, compositions, and products

Shaping by extruding into chemically reactive fluid

426557, 426573, 426575, 426577, A23L 104, A21D 800

Patent

active

045445630

ABSTRACT:
The invention relates to a process for the production of pasta based on starchy materials by gelatinization, extrusion and drying. A flour or semolina of a starchy material is mixed with soft water and an ionic gelling agent to obtain a dough containing from 35 to 55% of water, the dough is gelatinized by heating and kneading under pressure, is then cooled to a temperature below 100.degree. C., extruded in the form of pasta, and the pasta is brought into contact with water containing a cation which forms a gel with the ionic gelling agent, and is dried. The pasta produced may be based on rice or maize alone.

REFERENCES:
patent: 3455697 (1969-07-01), Atkinson
patent: 3891776 (1975-06-01), Carpenter et al.
patent: 4044165 (1977-08-01), Baumann
patent: 4269863 (1981-05-01), Inagami et al.
patent: 4435435 (1984-03-01), Hsu

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