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
1984-02-08
1986-05-20
Jones, Raymond N.
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.
426131, A21L 116
Patent
active
045900841
ABSTRACT:
Improved retortable farinaceous-based paste products are provided by the inclusion of an effective amount of a high amylose starch with an amylose content of at least 50% in the paste composition. Paste products including pasta and tortillas which contain the high amylose starch, typically in amounts of about 10 to 40%, are provided with improved cooking tolerance and firmness after retorting.
REFERENCES:
patent: 1716966 (1929-06-01), DiLeonardo
patent: 3904601 (1975-09-01), Tessler et al.
patent: 3970767 (1976-07-01), Tessler et al.
patent: 4466985 (1984-08-01), Tsen et al.
"Effect of Starch on Pasta Dough Rheology and Spaghetti Cooking Quality", J. E. Dexter and R. R. Matsuo, Cereal Chemistry, vol. 56, No. 3 (1979), pp. 190-195.
Bell Harvey
Miller Birgit J.
Wojcak Eugene
Jones Raymond N.
King Elizabeth A.
National Starch and Chemical Corporation
Szala Edwin M.
Tolly Lori D.
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