Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Additive is or contains organic compound of known structure
Patent
1989-04-24
1990-09-11
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Additive is or contains organic compound of known structure
426262, 426268, 426451, 426460, 426618, 426622, 426634, 241 10, H23L 116, H23L 1272
Patent
active
049561901
ABSTRACT:
The invention relates to improvements in flour, and pasta produced therefrom, wherein the flour is produced by milling of grains and legumes previously tempered in the presence of a reducing agent. The reducing agent can be, for example, sodium metabisulfite, organic acids, SO.sub.2, cysteine, thioglycolic acid, glutathione, or hydrogen sulfide. The presence of the reducing agent in the tempering solution produces an improvement in color retention of the resulting flour, and allows the shorts to separate from the semolina to be remilled to produce flour of color and quality acceptable for use in pasta production.
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"Durum Wheat: Chemistry and Technology", edited by G. Fabiani and C. Lintas, published by The American Assocation of Cereal Chemists, Inc., .COPYRGT.1988, at pp. 64-65.
"The Chemistry of Wheat Starch and Gluten and Their Conversion Products", J. W. Knight (Leonard Hill, pub. 1965), at p. 88.
Chawan Dhyaneshwar B.
Ibrahim Radwan H.
Merritt Carleton G.
Borden Inc.
Czaja Donald E.
Federman Evan
Rainear Dennis H.
Van Wyck Kenneth P.
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