High protein pasta formulation

Details High protein pasta formulation High protein pasta formulation

1976-11-01

1978-10-17

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426451, A23L 116

Patent

active

041209893

ABSTRACT:
A high protein pasta which does not crack or craze upon drying or storage is prepared using a blend of from about 80% to about 95% flour, preferably semolina, and from about 20% to about 5% of a whey protein concentrate wherein at least 60% of the protein is denaturated which concentrate contains from about 1% to about 10% by weight of a food grade emulsifier, the latter percentage being based on the weight of the whey protein concentrate and the emulsifier.

REFERENCES:
patent: 3113869 (1963-12-01), Lee
patent: 3875315 (1975-04-01), Moneymaker
patent: 3920857 (1975-11-01), Barker
patent: 3943264 (1976-03-01), Davis
patent: 3949101 (1976-04-01), Murthy

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